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?
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)
current weight: 134.0
Fitness Minutes: (182,881) Posts: 2,037 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.
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.
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.
current weight: 146.0
Fitness Minutes: (73,918) Posts: 1,394 9/14/12 9:06 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????
Pounds lost: 2.0
Fitness Minutes: (73,918) Posts: 1,394 9/11/12 8:38 A
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