I really like silken tofu.

But I found out the coagulant isn't brine, it's Glucose Delta Lactone (GDL) that you dissolve? Eh¿ I can't afford to stock up on silken tofu!!!! (´༎ຶД༎ຶ`) So I got the supplies to make it myself. 1. Soy milk 2. GDL 3. Utensils (pot, bowl) I even came up with a theoretical recipe. 1. Heat unsweetened soy milk to 80-90°C. 2. In the container you'll put the soy milk in, dissolve a small amount of GDL in water beforehand. (GDL to water ratio is 1:10) (Example: For a 500mL bowl, 450mL soy milk, 1.1-1.35g GDL, about 11-14mL water.) 3. Pour the heated soy milk into the container. Don't stir, close the lid, and wait for it to set. 4. ???? 5. PROFIT! But I keep forgetting to buy dipping sauce. Plus, personally, I don't think yuzu ponzu goes well with silken tofu. I was agonizing over what sauce to buy and ended up paralyzed by analysis, unable to do anything and just lying down 👍 Why do I like silken tofu so much? What kind of silken tofu glory am I trying to achieve to go through all this trouble..