Here's the thing : I want to make tofu.
According to them , them and them in process of making tofu you need coagulant :
- Nigari (natural magnesium chloride) OR
- natural calcium sulfate
NOW WHERE DO I GET THOSE OR WHAT ARE THE SUBSTITUTES THAT CAN BE BOUGHT IN AVERAGE EUROPEAN GROCERY.
I read on some polish site (I'm polish) that you can use MILK ACID (?) or NATURAL YOGURT. I would use them but then again how much?
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