Hi there!
World's Most Off & On Tofu Maker here.
SO Y'ALL, first off, I had seriously sworn off of figs when I found out they were pollinated by fig wasps who die and disintegrate within the fruit. Like, so gross! I'm so severely bugaphobic that my fear of figs and honey has nothing to do with being vegetarian. At the same time, I was really questioning why so many vegan mags and bloggers choose to eat the fruit! I realize that we unconsciously consume millions of microscopic critters in a lifetime but, why consciously eat something a bug crawled into and died in? Blarf. Sorry, I just gagged a little.
You're not fooling me, Thrive Magazine! I know what those figs contain!
Don't know what I'm talking about? Well, here are a couple of helpful vids.
However, I've been needing to get back into my tofu-making moves, and something I'd long experienced trouble with is getting the soy milk to properly coagulate and curdle. It's such a frustrating hit or miss! I've had the best luck with magnesium chloride and the worst with magnesium sulfate. Vinegar and citric acid are supposed to also be able to be used but, they haven't done much for me.
Meanwhile, a chef once told me about an accident he had with fig leaves turning a sauce practically into butter. While researching rennet, the enzymes from the stomach linings of cows used in cheesemaking, I was once again reminded of this. Fig leaves are a known coagulant and can be used in place of chymosin, the main enzyme in rennet.