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.
![](https://beansproutadventures.com/wp-content/uploads/2020/05/IMG_20200418_144429.jpg)
![](https://beansproutadventures.com/wp-content/uploads/2020/05/IMG_20200420_193116.jpg)
J ate it anyway.
That J sure will eat anything. I’m sure it’ll turn out better on a second attempt.
😀