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Mity Cheese@mitycheese.bsky.social |
I appreciate your research, but it all still seems fuzzy. Lemon juice coagulates soybeans but that wouldn't be a problem in other things. It seems like anything made with white flour would come close to being ultraprocessed given how that's made.
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Nice Footpaws
@ionotter.bsky.social
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The usual coagulant is magnesium chloride, which doesn't have any culinary use outside of a curdling agent. It does have some nutritional use as a dietary supplement, though. But yes, tofu is one of those "edge cases".
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