Mondo Knows Facts
Tofu is set from hot soy milk
A coagulant such as calcium sulphate curdles the protein into a soft block Tofu begins with soybeans soaked, ground and boiled, then filtered to make soy milk. Heating the milk and stirring in a coagulant causes the proteins to gather into curds, which are pressed in a mould to the desired firmness. Calcium sulphate gives a softer set, while magnesium chloride produces a more fragile curd with a cleaner taste. It sits in Mondo's food collection, one of 200 facts that each trace back to the reference below.
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Tags: tofu, soy, coagulation
Tofu is set from hot soy milk: the short answers
- Where does this come from, and can I check it?
- A coagulant such as calcium sulphate curdles the protein into a soft block. The figure is taken from USDA FoodData Central, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
- Is this really a food fact?
- Yes. It sits on the Food shelf, one of 2,600 sourced facts grouped into space, animals, the human body, history, science and more. Category pages collect every fact in the same field.
- What else can I read about it?
- The links under the fact point to a quiz, game, puzzle or calculator on the same subject, and the shelf below shows related facts. The wording here is original, and quoted phrases are marked as quotations.