Help! A bunch of my brand new salt based spice mixes from Penzeys are coagulating in all this humid weather. I can’t even shake them out. They are turning into rock hard cylindrical blobs. Is there a way to reverse this... (1 reply, last updated by aelph August 25, 2006)

"Cottage cheese is made by allowing the milk to coagulate, or clabber, without rennet." (1 reply, last updated by WLA May 15, 2004)

makers in NY typically use for coagulation? Obviously this stuff is unlabeled so looking at the label for nutritional content is no help. (5 replies, last updated by jen kalb February 27, 2009)

Have you made tofu at home? Where did you you source the coagulant? Is it readily available in a Japanese or Korean market? Thanks for the lead! ~VT (3 replies, last updated by ganeden November 20, 2009)

coloured substance resembling coagulated egg white is sometimes found on the surface of canned salmon. This substance is commonly mistaken for congealed fat. In fact, it is a protein-like material present in the natural juices of... (8 replies, last updated by Pollo October 22, 2007)

times, it’s supposed to work better, but I’m not sure why. (Aerates? redistributes proteins in the heated milk?) 3) Pour the milk into the bowl with ginger juice, and let sit until it coagulates. (Doesn’t take... (3 replies, last updated by another_adam August 7, 2007)

I have a jar of old plum sauce that has been refrigerated for, well, let’s just say a while. I am making Mu Shu Pork tonite, and when I opened up the jar, there were coagulated white spots on the top, what appears to be... (1 reply, last updated by OldTimer January 21, 2007)

molds, nigari/coagulant and maybe an electric soy milk maker. Planning to hit a wide range of the usual suspects: 168, Galleria, various 99 Ranches and a few of the other markets in MP/Alhambra/SG and so on, but wanted to know if... (0 replies, last updated by yclops January 26, 2008)

"Eggs do play an important role in helping cupcake and other batters make the transformation from a liquid to a cake. This transformation hinges on the protein in eggs, which coagulates during baking as the temperature increases.... (3 replies, last updated by Timowitz September 30, 2004)

I am interested in trying to make some tofu from scratch at home. I know that there is two essential ingredients: dried soybeans and a coagulant called ‘nigari[additional info on this product would be great].’ Do any... (6 replies, last updated by SteveT August 18, 2006)

The only thing I can think of is that the little “droplets” are actually coagulated milk protein (casein, I believe) and that the coagulation occurs due to excess acidity from the tomatoes. I believe that too much... (4 replies, last updated by LindaMc August 5, 2005)

and must be stored as cooled as possible. For preparing of Frischkäse, contrary to other cheese, fewer labs, a smaller coagulating temperature and a longer coagulating time are necessary. Sometimes herbs and spices are added to... (4 replies, last updated by carolineinthecity November 7, 2009)

the cajeta (some six definitions) in Central America and Mexico is a dish of sweetened milk and flavorings, and sometimes fruit, that is cooked until it coagulates (cuajar). In this sense it comes from cuajar. It can be from any... (7 replies, last updated by Jerome May 12, 2004)

Hi all, I picked a bunch of huckleberries last night. I want to make jam, and looked on the internet for recipes. Some have a little butter in them. I had never seen butter in a jam recipe before. What’s its function?... (1 reply, last updated by Corie August 21, 2009)

at low heat so it was barely simmering. The smell from the kitchen was wonderful! My question is how to make the poached salmon look good? Let’s just say my salmon didn’t look quite appetizing. It had white coagulated... (8 replies, last updated by Green Omnivore May 29, 2009)