Section 01 · 6 pieces
Coagulation
Curdling a suspension on purpose.
What the section is about
- Mechanism
- Divalent ions bridge two protein molecules at once, or an acid removes the charge holding them apart.
- Variables
- Milk temperature, coagulant, and how many times you stir.
- Fault
- Fine sediment that will never press into a block.
Pieces in this section6 of 26 across the site
- 01.1The setting pointSoy milk is a suspension of protein and oil. Add the right salt at the right temperature and the protein cross-links into a curd — too cool and it never sets, too hot and it seizes into something coarse.
- 01.2Nigari against gypsumMagnesium chloride works fast and tastes of the sea; calcium sulphate works slowly and gives a smoother, softer set.
- 01.3Temperature windowA narrow band either side of which the same coagulant does the wrong thing.
- 01.4PressingWeight and time decide water content, and water content decides everything else.
- 01.5Silken and firmSet in the container or pressed in a mould — the same protein, two foods.
- 01.6The wheyWhat is left behind, and what it tells you about the set.