What's the ratio of gypsum to tofu?

The proportion of gypsum tofu may be different due to temperature, water quality, soybean milk concentration and product classification. Generally, the temperature will be between 75 and 90 degrees Celsius. For tofu, the gypsum is about 1 to 300, and the bean skin is 1 to more than 500.

The practice of using gypsum to order tofu in southern China. Gypsum tofu contains more water and tastes more delicate. In the north, tofu is usually made of salt water or acid pulp. Tofu made with these two coagulants has less water content and old taste.

How much gypsum does it take to order gypsum tofu? Only a rough estimate can be given here, because chefs who make tofu generally have their own methods. There are many factors that need to consider the dosage of gypsum. The dosage of gypsum needs to be determined according to the weather change, water quality, temperature and concentration of soybean milk and the taste requirements of tofu.

It used to be said that "one liter of beans is four pastes", and experienced masters have their own unique skills in making tofu.

The dosage of gypsum is not necessarily a fixed number. Generally, a catty of tofu uses about 7 grams to 13 grams of quicklime. Some experienced masters don't need to weigh gypsum at all, but dissolve gypsum powder first, then slowly pour it into soybean milk and stir it while pouring it.

When you see soybean-sized granular clots in soybean milk, you can stop gypsum water, so that you can make delicious tofu. Gypsum is the best to cook, so tofu made from this gypsum is more delicious.