PURE ORIGINAL INGREDIENTS Calcium Sulfate (Gypsum) (4 oz.) by Eco-Friendly Packaging, for Multiple Uses Including Baking, Water Treatment, Gardening

This product works great as a coagulant for making tofu provided you follow the recipe's instructions. There is no detectable aftertaste. The only drawback is the price. I bought the smallest quantity to test it so naturally the cost per unit is much higher. However, it is worth the cost to have freshly made tofu, which is superior to the store-bought stuff.

Does curdle my homemade soy milk (one extraction, using an old Joyoung soymilk maker) but I have not yet found a formula for silken tofu. I have tried adding the product after the soymilk has cooled to ~80C, steaming the soymilk mixture, and streaming the soymilk into a mixture of calcium carbonate and warm water then letting it rest totally undisturbed, all without success. Have also tried different amounts of calcium carbonate, within 1-4 tsp per liter without success.The soymilk curds do press nicely into old tofu. I strain the curds with a fine, thin dishcloth from IKEA in a bowl (too lazy to get the tofu press), drain the water periodically, and press with another bowl on top.

I had read gypsum can be used to leach salt from coco coir soil, and help houseplants uptake their nutrients better.Well, it worked, and within a week of using this in my watering can, my plants are growing by leaps and bounds!

Made clean-tasting tofu, with no chalkiness. It coagulated nicely even though I didn’t have the temperature quite right. It dissolved easily - I put it in a mason jar with water, added a lid, and shook well to make a slurry.

I bought this to make pressed tofu as well as silken tofu. When I used Pure Organics' calcium sulfate, I need to add more than recipes call for, almost double the amount, to get any coagulation of soy milk. Fortunately, my tofu still turns out tasty, but I am wondering if there is something off about this product.