Our Calcium Sulphate Anhydrous E516 is of natural origin Being of natural origin, our natural gypsum can be used for the making of organic Tofu. Gypsum is the traditional and most widely used coagulant to produce Chinese-style tofu. It produces a tofu that is tender but slightly brittle in texture. The coagulant itself has no perceivable taste. Use of this coagulant also makes a tofu that is rich in calcium. Calcium sulphate anhydrous E416 is widely used as a source of calcium for internal setting of sodium alginate at neutral PH. Hints for making tofu with calcium sulfate : Pour the gypsum solution slowly in near boiling soy milk (70-80°C), stirring gently. Stop stirring when 3/4 of solution has been added Wait 2-3 minutes Stir gently the forming curd and sprinkle the last 1/4 of gypsum solution into any milky areas; if there is no milky areas, you don't need to add the rest of gypsum solution. If there is still some milky areas after addition of all the solution, mix and add some more. Quantity of coagulant in depending of water quality, etc . Once the soy milk has seperated into small white curds of tofu and an amber liquid ( whey), transfer the curds in a tofu mold lined with cheesecloth. Drain during 20 to 30mn, with a weight placed on the lid of the tofu mold. For preparing your gypsum coagulant solution : use 25 part of hot water per part of gypsum, mix well. standard usage : 2 tsp /litre of soymilk - makes 200 to 240g of tofu