Nigari - 8ozm Liquid Tofu Coagulant - Japanese Style All Natural - Made in Canada - Magnesium Chloride for Homemade Tofu & Cheese Making

Great product that makes it super easy to make lovely tofu!! Works every time. I make 8 cups fresh soy milk, heat it to 78 degrees Celsius, gently stir in 2 tsp., cover, and wait for 15 mins. Perfect every time. PLEASE NOTE, do some research before leaving a negative review because you tried to use store bought soy milk. Nothing will work for you if you’re using commercial soy milk that contains anything other than soy beans and water, and maybe a little salt.

Good product, easy and fast

This works great for me. You have to mix the Nigari with soy bean in right way. And it really works.

Unfortunately, doesn’t seem to work to coagulate soy milk for Tofu. I followed the recipe that came with the bottle (even used a thermometer) and a recipe in Miyokos Vegan Pantry cookbook. Neither coagulated at all. I didn’t make my own soy milk but I did use a refrigerated organic one. :-( Wasted of a lot of soy milk. If I try again and it works, I will update the review. I tried a second time with homemade soy milk and it coagulated. I suspect it was a combination of temperature (maybe I didn't have it hot enough before?) and possibly the homemade milk versus store bought. I did also increase the amount of Nigiri I used - I had to hunt around to find a conversion between liquid and dry and decided to double the amount used for my recipe. More complicated to make Tofu than I expected but I did it!

Made tofu for the first time and the Nigari worked great. Followed the directions that came with the product using homemade soy milk. Very delicious. Used it to make miso soup. Highly recommend.

This is the second bottle I get of this Nigari. The first one (glass bottled) worked really well, although at the end I had to add more Nigari for the soy milk to coagulate. The second bottle came in a plastic container and I am keeping it in a pantry outside the kitchen to avoid it being exposed to heat. Other than that it works well, if it does not make sure your soy milk is not watery.

i don't know it's my first time, but, it is so soft, and creamy like interior, like cream cheese. i scalded, added nigari and nothing so i went online and tried to heat up and added more nigari, it curdled up so i strained but the texture was too soft i flushed it in cold water but that cream texture was still there, the outer rind was like soft tofu kept the cream inside as long as it didn't break and then the inside would crumble up. i'd say it was good for vegan custards. and the taste is just so sweet. so i threw it back in boiling water which firmed it up a bit but the inside is sticky creamy now, still sweet, the okara is also sweet and that got cooked way more, so it isn't cooking, the taste is unusually sweet from the nigari, i used 8 cups water to 3 cups beans, drained from soaking, i ended up with slight over 8 cups strong scented, thick, beige puree, used 2 teaspoons and 1/16th or 8th more, and still added another teaspoon later, i guess this isn't the type of tofu i'm used to but they used nigari and was delivered fresh here that day, it is cooked and it is edible, i just can't get used to that sweetness and creamy texture. i am sure others love this type though, ty

works fine. i might switch back to solid nigari instead of extract though. it's usually cheaper and prtty reliable

We decided to try making our own tofu when the only grocery store in town wasn't able to stock it for months. The first time I made it, I used the directions from the website post Killer Tofu with Andrea Nguyen. It worked out perfectly, but it's a bit fussy with how you add the coagulant. The second time, we decided to go with the instructions that come with this nigari - it did not work out. The curds were teensy weensy and the tofu was more like a gritty paste than tofu. Lesson learned - go with the fuss. Also - if you use a sieve to press the tofu, like we did, make sure that the weight you use has a narrow enough circumference that as it presses down, it won't get stopped by the narrowing curve of the sieve. We forgot that, and our tofu couldn't get pressed as much as we wanted because the weight could not keep going down.

It worked as desired, making a very nice tofu!

For several years I've been happily using lemon juice as a coagulant. This is the first time I've used Nigari and it's great. The flavour is lovely, and it seems to coagulate far quicker than lemon juice and the curds seem to be larger. I think I'll save my lemons for lemonade.

Love that the taste of the tofu was really good, but I wanted to make silken tofu. This didn’t work for what I needed to make. But for medium to firm tofu, this is an excellent coagulant!

I got this nigari to make oboro tofu and it’s so easy to make. Tofu becomes so silky. I found the key is to use soy milk which has more than 10g of protein and no additives. I also add small amount when cooking rice. Very good value.