Magnesium Chloride Coagulant Solution - Tofu & Cheese Making 300ml

Australian Made, Food Grade Approved, Magnesium Chloride Coagulant
MFD Magnesium Chloride Coagulant can used to coagulate tofu and cheese, as a flavouring agent in beer brewing or enabling colour retention in foods. Magnesium Chloride is a natural mineral salt which is manufactured by removing the sodium chloride (Salt) and water from sea water.

Making Tofu at home
There are so many different YouTube videos on making tofu out there let alone the amazing books. Some people will start from the beans or yes commercially produced soy milk. The choice is yours but to understand the process most likely remove the milk manufacture from your first attempt.

What you will require is the following:
Muslin Cloth
Weights (canned soup or beans) or ceramic weights
Fine Mesh Sieve
Wooden Mold or form to compress the Tofu into

Cheese making using Magnesium Chloride Coagulant.
The fresh cheeses would be the best starting point, such as Paneer or Ricotta. Experimentation will be required buy start by substituting the Calcium Chloride for this MFD Magnesium Chloride Coagulant.

Customers have reported successful results using this product off label
While we have not conducted blind trials or studies a lot of customers are using this product for off label uses. It kind of makes sense as this liquid form of Magnesium Chloride contains a lot of bio available magnesium. The body can always use additional magnesium.