Reddit reviews Japanese Nigari Tofu Coagulant by Handy Pantry | Makes Up to 75 Pounds of Tofu! | 12oz. Japanese Food Grade Pure Magnesium Chloride Flakes / Bittern For Natural Tofu Making
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WHAT IS NIGARI?: Nigari is the mineral salt residue left over when table salt is extracted from sea water. It contains many of the trace elements naturally found in sea water but primarily consists of mangesium chloride. Nigari is the traditional Japanese ingredient used to coagulate soymilk to make tofu.INCLUDES: 12 ounces of the Natural Japanese Tofu Coagulant Magnesium Chloride, also called "Bittern." Enough to make UP TO 75 POUNDS OF TOFU! Packaged in a resealable contianer, our Nigari is an excellent addition to long term food storage.THE NATURAL NIGARI DIFFERENCE: Nigari is said to make tofu that tends to be a little on the softer side, and with the smoothest texture of any other coagulant.INSTRUCTIONS: To use nigari to coagulate your tofu: 1) heat soymilk to 185 degrees, then pour into a bowl; 2) mix 1-2 tsp of Nigari with 1/3 cup of hot water; and 3) agitate the Nigari very gently long enough for it to thicken (a few seconds).PERSONALIZED CUSTOMER SERVICE: Our Dried, Refined Japanese Nigari products are backed by our US based Handy Pantry customer service team.
The crumbly tofu comes from what you used as a coagulant. Traditionally they use Nigari in Japan. It's made from wetting sea salt and taking the 'drippings'. I believe Nigari means 'essence of the sea'.
The next thing you need to do is press it for a long time. At least 4 hours under the heaviest weight you can find this will help the curds interlock better and fill in the voids.
Another tip is once you start forming the curds into a ball/brick do not let it break again. Strain right into your cloth and then form it up. I find if I try to reform it after it's formed once you'll get a less firm result as 'voids' will be incorporated.
If you don't have a lot of weight then just press it for longer.