Enter soy milk volume, pick coagulant, texture, and target temperature. The card gives coagulant in grams, target temp, and rest time.
Why this exists
Gypsum, nigari, and GDL produce different tofu puddings. Gypsum is the southern Chinese standard (sweet, custardy). Nigari is the Japanese standard (slightly bitter, saltier). Most recipes use one name without explaining the difference.
Who this is for
Anyone making tofu pudding for the first time. People trying to replicate a specific shop's version. Cooks wanting silken texture who keep getting rubbery.
How to read the result
The art is in the stir. Pour coagulant in a stream, then stop. Any stirring after that breaks the curds and produces grainy pudding. GDL is unique - it sets slowly over 45 minutes, so the wait is longer. Nigari sets fast (15 min) but tastes more bitter.
Honest limitations
Soy milk protein concentration matters. Home-made soy milk is typically 3% protein; commercial is 3.5%. Numbers assume 3.5%. If you make thinner soy milk, increase coagulant by ~15%.
Common questions
Frequently asked questions
What are the common mistakes when using Tofu Pudding Coagulant?
Most common mistakes come down to four habits: entering 20 when the field expects 0.2 because the field is a percentage; leaving a field blank and accepting the default without checking what it stands for; changing one input and reading a result that was calculated before the change; and quoting the output as an exact figure when the page describes it as a reference estimate. Press calculate again after any edit, and treat the number as a reference point rather than a final answer.
How do I read the result from Tofu Pudding Coagulant?
Read the final figure first, then come back to this section for the conditions behind it: The art is in the stir. Pour coagulant in a stream, then stop. Any stirring after that breaks the curds and produces grainy pudding. GDL is unique - it sets slowly over 45 minutes, so the wait is longer. Nigari sets fast (15 min) but tastes more bitter. Keep two things apart: the number itself, which comes from the values you typed, and the assumptions it depends on, which decide whether that number is meaningful. The page sets out what a higher or lower result means for your case, so check that direction as well as the magnitude.
Can I act on the Tofu Pudding Coagulant result directly?
Treat it as one reference sheet before you decide, rather than as the answer itself: Soy milk protein concentration matters. Home-made soy milk is typically 3% protein; commercial is 3.5%. Numbers assume 3.5%. If you make thinner soy milk, increase coagulant by ~15%. The output describes a magnitude under the conditions you entered. It does not include what it actually costs to act, what might change while you act, or how the other side behaves. Before you commit, compare the result against reality and note which assumptions do not hold where you are.
What inputs does Tofu Pudding Coagulant need?
Tofu Pudding Coagulant takes 1 inputs: Soy milk volume (ml). They are listed in the order they feed the calculation, so an earlier value can change a later one. Do not skip a field you do not recognise - work out what it means first, because a silently guessed value produces a number that looks reasonable and is not. Before typing anything, make sure every figure uses the same unit and the same time period.
What should I check before I run Tofu Pudding Coagulant?
Three checks pay for themselves. First, confirm the question you need answered is really inside the scope of this tool rather than a neighbouring one. Second, confirm that the figures you have are drawn from the same source and the same period - mixing monthly and annual numbers, or two different definitions of the same quantity, quietly distorts the result. Third, keep the key inputs written down, so that later you can tell which set of numbers produced a figure you are about to quote.
Why grainy? Stirred after coagulant, or soy milk was boiling.
Why didn't it set? Soy milk not hot enough (target temp matters).
Can I combine coagulants? Yes - gypsum + nigari 50/50 is common for slightly firmer silken.