Nigari, 250 g
Nigari is a mixture of minerals used in Japan to precipitate proteins from soy milk.More information
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Characteristics
- It is used in making tofu.
- Raw material for production.
- It is used for the precipitation of solids from soy milk
- It is obtained by evaporating and purifying seawater.
Ingredients
- Magnesium chloride 41%, crystallized water 48%, sodium chloride 8%, potassium chloride 2.5%, calcium sulfate 0.5%
Use
- Dissolve 3 g of nigari in 2 dcl of water
Parameters
| Most common use | Cheese |
| Unit weight (g) | 250 |
| Package size | 1 |
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