Magnesium chloride salt Nigari, 550 g, Pronat
Nigari magnesium chloride salt, 550 g, Pronat Nigari salt is also known as Magnesium Chloride. This has the role of coagulating the protein from the soy milk, thus forming the tofu cheese. Natural product of superior quality, derived from sea salt. Way of ussage: Nigari can be used for jams or creams, but it is the best coagulant for making tofu cheese. It reacts to soy milk very quickly, compared to other similar products. To use this Nigari salt more easily, dissolve 20 g of salt in 20 ml of water for 1 l of soy milk. After adding Nigari salt to the soy milk, you must mix very quickly. Ingredients: Nigari salt (magnesium chloride). Presentation: 550 g