Comments on: Taho / Soybean Custard

By: sally velasco

sally velasco — Wed, 20 May 2009 12:57:44 +0000

where can we buy a finish product of “taho”. we are interested to do a business here in Manila.

By: Jay Velasco

Jay Velasco — Thu, 23 Apr 2009 17:22:01 +0000

TahoKing Authentic taho made super easy. Global shipping. Soy from USA. Comes with full instructions and tech support. Will ship for home or Business Volume. Our product has no soaking, no grinding, and no straining (literally) INVOLVED!

Jayv927@msn.com

By: Taho Station

Taho Station — Tue, 07 Apr 2009 14:09:52 +0000

Plaster of Paris is used primarily to cast broken bones! To solidify Taho Mix (special blend of Soy Milk), you need Food Grade Calcium Sulfate or Magnesium Sulfate. You will easily taste Taho processed using Plaster of Paris because you will never miss the ‘sandy’ taste … mabuha-buhangin!

@luck30dude … the ratio of Solidifying agent depends on the consistency and pureness of Taho Mix. Only an experience Taho maker will know how much agent he puts. Many times, they use their hands to measure … isa or dalawang dakot!

Taho and Soy Milk is natures gift to female … please eat taho or drink soy milk everyday because they health benefit is so enormous.

By: luck30dude

luck30dude — Tue, 10 Mar 2009 01:54:52 +0000

may i know what ratio of cougulating sholdbe added to form good taho.

By: diday

diday — Sat, 18 Oct 2008 05:15:43 +0000

I can relate to schatzli, entry Nov 24, 2005. I can’t remember anyone selling/peddling taho in Cebu. The first time I tasted it was in 2006, when I visited my husband’s family in Manila. My late father-in-law introduced it to me. My husband gulps it with gusto. In Darwin, I tried freshly made soft tofu from a Vietnamese vendor and added maple syrup. Isn’t there a touch of peanuts in the syrup?

By: bosong

bosong — Mon, 29 Sep 2008 10:36:32 +0000

yes it is very true that plaster of Paris is one of the ingredients in making taho and tofu. it is actually anhydrous calcium sulfate that makes it curd. without it, you can’t make taho or tofu. when it is newly incorporated to a soy milk, it is considered taho. but if it is dehydrated more, you’ll have a tofu.

By: Didit

Didit — Mon, 22 Sep 2008 01:20:32 +0000

Hi guys…

Can anybody tell me if there are any environmental impacts related to taho-making business?

Need it for my research. Thanks!

By: Taho Station

Taho Station — Sun, 20 Jul 2008 09:09:39 +0000

Hello Everybody! Please check our information website …

http://WWW.TAHOSTATION.WETPAINT.COM

Thank you.

By: bing

bing — Tue, 15 Jul 2008 02:16:27 +0000

Interested in starting the taho business here in the land of OZ. if u use an ordinary blender, will it make any difference? about the bean grinder machine, is it big? can u transport it overseas?
thanks

By: Fynn

Fynn — Sun, 18 May 2008 05:23:37 +0000

There’s a restaurant here in Vancouver B.C. at Fraser St. that serves taho Gloria Maris style. I can’t remember the name of the resto…I only saw it in a Chinese TV commercial and I don’t speak Chinese. Anyone out there who knows what I’m talking ’bout? Please tell me if you know the place sige naaa… I miss taho e.

Do you really use gulaman to make it coagulate? Or is that just a short cut?