

Very cool! Did you try doing the thing with amylase enzyme to dissolve the starch that she’s been doing lately? I wanna get some to try out. I gotta get better at making normal (easy) soy tofu before I try all these hard delicate ones
If you try native edibles and stuff she hasn’t, you should documentgit and share some pictures of how much starch in the milk and how much water it absorbed and such.



I’ve had a weird taste from using Nigari as well, gypsum is more neutral flavored and fairly easy to get your hands on.