Gypsum- 1 lb.

I use this gypsum powder to make douhua (tofu fa, soft tofu custard).At this point, I like the results with 3/4 tsp of this gypsum powder per 4.5 cups of soy milk made from soaking 140 gm of dry soy beans. The strange 4.5 cup quantity is because I fill the Joyoung CTS1098 soy milk maker to just below the max fill line.1. I have tried simultaneously pouring 85 degree F soy milk and gypsum solution (diluted with 2 TBS of hot water).2. I have tried quickly stirring in the gypsum solution into 85 deg. F soy milk in a thick container.3. I have tried stirring gypsum solution into cold soy milk and simmer the container of soy milk and gypsum mixture in a pot of water at just below boiling temperature for 10 minutes or so until set.In all of the above three methods, I just have to cover the soy milk container with a towel and leave it undisturbed for about 15 minutes. They all have worked for me with slight differences in the firmness of the douhua.Adding 1 TBS of corn starch/potato starch to the gypsum solution in all these situations works as far as coagulation goes. This increases the firmness and smoothness of the douhua, especially for Method no. 1.

Yaba daba doo

ok, This is a HUGE package! last you 3 years if you make tofu 50 times a year..I have used every coagulant you can think of for my tofu and you can always taste it. Not the case with gypsum. No flavor that I can taste so your tofu taste like soy beans! yay!for a 2 lb block of tofu all you need is 2 tea spoons to get where you need to be. desolve the gypsum in about 3 tab water before you add it to soy milk or you will have some lumpy blobs!

Doufuhua (soy bean pudding ) came out preferably using this gypsum powder. Yummy!

The package I received was one pound or 454 g of gypsum, or Calcium Sulfate (CaSO4) from LD Carlson. Same stuff as a brewing supply store but at a very good price. If people are getting bad results from it, as per some of the reviews, then I assume it's because process or recipe on their part.

What can I say...the calcium seems to be there, the sulfate seems to be there too. No missing cations or anions.

Food grade gypsum, I purchase this for making Tofu. Tried once to make smooth tofu pudding but failed. Read a lot online since and noticed the temperature is very important, have cool it to 85 degree C before adding the gypsum. Going to try again. Very good value compare to other products with smaller quantity. Why not getting 1 lb if you pay the same price for 1 oz anyway? I plan to share it with my friends who are also interested in making tofu themselves. Very good purchase.

good deal on a large quantity of gypsum. i use this is most beers, but especially hoppy beers. The package is not ideal for re-sealing, so i recommend either a air tight jar, or using the seal function on a vacuum sealer.