Cheese is made by coagulating milk to produce curds (solids) and whey (liquid). In cheese making, for milk to separate into curds and whey (curdling), the process requires the addition of rennet. Rennet contains the enzyme chymosin. Rennet can be sourced from the abomasum (fourth stomach) of newly-born calves where the chymosin aids digestion and absorption of milk.
You can buy agar agar here. Kuzu Root is derived from the Japanese plant that is also now common in the American South (itâs called Kudzu in the South). Kuzu is a starch that is commonly used as a food ingredient and in Vietnam is dissolved as a beverage, drunk with pomelo oil. Like arrowroot, kuzu adds shine and produces translucent sauces and gravies. Kuzu powder comes in white chunks that you have to crush (or dissolve in cool liquid) before cooking.
Tofu is made by coagulating soy milk and then pressing the resulting curds into blocks. Tofu has a subtle flavor and can be used in many dishes. It can be seasoned, marinated, â¦ or even sweetened to suit the dish.ofu is made of soy milk curdled with a coagulant such as seawater extract. It is then cut into blocks and pressed under a weight to get firm or extra firm tofu, except for so â¦ ft tofu which is not pressed.