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1/18/13 11:10 P

That's funny. I can picture you liking the ceremony of it. I used some of the liquid as a dressing on some veggies today, and it was very nice.

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1/18/13 6:18 P

I think so. The concept of a 'starter' for this stuff is more superstition and ceremony than anything else :-)

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1/18/13 1:11 P

I already put all the liquid in the fridge. Does that matter? Will it still make a nice "starter" for the next batch? -Thanks

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1/18/13 5:25 A

Use a bit of the liquid as a 'starter' for the next batch. Put the rest in the fridge and use it as soup stock. Or for anything else that requires a shipload of savoury.

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1/18/13 4:15 A

Well, I let it marinate one extra day. I like the cheese. It's got a strong taste, nibbled on just on its own. I had some crumbled over sauteed kale and lentils, spiced with turmeric and pepper, which would have been really plain without the crumble. I'm not sure what I was expecting the marinade to do. Somehow I imagined it might absorb into the tofu more, but the liquid is still just as liquidy. Do you use it for anything?

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1/14/13 1:59 P

Grateable and crumbleable ...benissimo! For me, the previous recipe was more like a spread. I think this will be much nicer.
So far, the giant Hawaiian flying turtles have stayed on the floor, but fur flies (turtles have fur?) so I've got them loosely covered and tucked in under a gauzy cloth (the cheeses, not the turtles.) Ticking off the days, tick...tick...tick.
That crumb rubber guy sounds like a bad dude, so if I cook with it, it's just because I want a little personal experience ... mini single portion, not for dinner parties.
If your batch lasts well outside the fridge for 10+ days, it will probably last nigh on forever in. I'd be interested to know how long you can keep it on the bench, because you're a bit braver there than me.
Love this experiment. Expecting I'll love the cheese. Mahalo.

Edited by: SHIVAMOON at: 1/14/2013 (14:00)

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1/14/13 7:27 A

Well you don't want giant Hawaian flying turtles landing on it in the middle of the night so put a lid on it but leave it loose.
Can't see any of the substitutions will make any difference except that the balsamic vinegar will make the end 'cheese' a dark/muddy colour rather than the light/muddy colour.
One batch I skimped on the miso and went heavier on the salt and lemon juice to see if that made it fetta-i-er. It didn't.
I have some on my bench to see how long it keeps without refrigeration. 10 days so far, still nibbling a bit off now and then. Can't say the flavour has changed much after 3 days so I think that's still right.
Last batch was grateable and crumbleable. Whatever you do don't cook it. Cooking just evaporates the marinade and leaves you with the crumb rubber you always dreamed of.

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1/14/13 5:18 A

Ok Bilbs,
A question: Does this need to breathe? I'm guessing yes.

I made the recipe tonight, but after searching my pantry I had to swap out a few things. I used balsamic vinegar instead of white wine vinegar. I didn't have powdered garlic, but had some dried garlic chips so I crushed them up and used them. For about 1/4 of the salt I used smoke flavored salt -- just because I had it and haven't used it much, but it sounded good. But then I got tired of grinding it up with the little manini grinder it came in and used regular salt for the rest. Soooo, it's Sunday night here -- by Wednesday night it should be nice and fermented. Thanks for the recipe. The marinade tasted very nice. Expecting great things here.

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12/16/12 5:57 A

It was so easy, and satisfying! Delicious, too.

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12/16/12 5:10 A

You been krauting? I'm impressed!

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12/16/12 3:11 A

okay, I'm going to try it... but I liked the other one for some things. It was good with lots of veggies and pickles or sauerkraut (homemade!) piled on top.

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11/30/12 10:16 P

That other tofu feta was pants. This version is much better:

1 lb. extra firm tofu
3/4 C. water
1/2 C. yellow miso
2 T. white wine vinegar
2 T. lemon juice
2 T. salt
1/2 t. garlic powder

Put the tofu in a container. Whisk all the other ingedients until well mixed. Pour the marinade over the tofu so that it is fully submerged. Leave to marinate/ferment at room temperature for 3 days. Eat!
Will keep in fridge 2 weeks, maybe longer.

Final result is very feta-like in taste, though slightly yellow in colour. Best eaten as is...if you cook it, you end up with tofu-flavoured crumb rubber.

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9/14/12 9:06 A

I am a little overly excited to try it this weekend too.

current weight: 127.0

127 124.25 121.5 118.75

116

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9/13/12 1:35 P

I am interested in trying the miso fermented tofu...never hurts to try. :)

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9/11/12 8:43 A

Thanks, I'll check the team. We eat a lot of soured food in my country (Poland). I don't drink milk anymore, but always loved kefir and plain sour milk. You just took milk out of the fridge and during the night it went nice and sour. Not possible here in the US :-( The milk stays sweet for couple of days ( ?????) and then just goes bad and yucky!!!!! What do they give those poor cows to eat????

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9/11/12 8:38 A

I didn't know about this team. Thanks for sharing!

current weight: 127.0

127 124.25 121.5 118.75

116

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9/11/12 3:50 A

We have a fermentation team with some useful threads on kefir, tempeh, kombucha and so on. Why not join us?
:-)
www.sparkpeople.com/myspark/groups_individ
ual.asp?gid=35223

I haven't tried fermenting tofu myself but will be doing so very soon. I have eaten fermented tofu I bought from an Asian grocery. It was very much like what I remember as the taste of blue cheese.

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9/10/12 9:13 P

Thanks! Looks so good. Will have to go around and look for miso paste.

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9/10/12 8:51 P

Try this tofu 'feta':
reciperenovator.com/special-diets/vegan/ve
gan-how-to-make-tofu-cheese/

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9/10/12 8:49 P

Is it possible to make it at home? I used to make many kinds of homemade cheeses, some of them REALLY stinky, so I'm not scared...