We tried making silken tofu, essentially a fresh, high-moisture cheese (think fresh mozzarella or ricotta) where you use soy milk instead of dairy milk. The coagulant is gypsum (calcium sulfate)  – flavorless and a good source of calcium.

Looking good so far…
But then it ended up with a ricotta-like texture. Not sure what went wrong 🙁

J ate it anyway.

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