I'm new when it comes to vegan cooking and until recently began experimenting and researching with regards to the commonly used or appropiate coagulants whether acid or salt based to best make my own crafted tofu.
So I've got the following questions:
Is calcium sulfate dihydrate the same as the regular calcium sulfate, also known as Gypsum used for food processing?
On the other hand, are all of the following coagulants safe to be used for culinary purposes per se, meaning as simply getting the chemical with the stablished name from a supplier without it having any additional variations such as the "dihydrate" form explained above, or do they require to have a "Food grade" stamp or "for culinary use" tag necessarily?
-Magnesium Sulfate "Epsom Salt".
-Magnesium Chloride (In this case if it also needs to be branded as "Nigari/Bittern").
And finally if you could please please clear out which are animal sourced and which are plant derived or if they are all synthetic. That would be really helpfull.