Gypsum powder is used in home-brewing, and also for making tofu or tofufah. It is a natural product, extracted from the gypsum stone, and then ground in to a white chalky powder. Gypsum powder – also known as calcium sulphate – is most commonly used to alter the pH levels of ales and bitter, or coagulate soy milk for homemade tofu.
Use 2.8g of gypsum to 2 litres of soy milk to make soft tofu – or tofufah, a Chinese dessert which is eaten hot and cold, flavoured with a drizzle of syrup or ginger.
Ingredients: 100% gypsum powder
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