Aloha Tofu Blog
Monthly Archives: July 2012
Did you know about…NIGARI
In traditional tofu manufacturing, a coagulant is added to hot soymilk in order to get the soymilk to “gel” or solidify. The coagulant reacts with the soymilk to form curds and whey (much like cheese-making!). From there the soft, curd-like product is gently placed into forming boxes where the whey is pressed out and the […]
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