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Tofu and cheese inquiry

post #1 of 3
Thread Starter 

Every year I go vegan for a month. I only do it for a month because I love steak too much, and it helps me explore the vegetable side of cooking more thoroughly. I am currently taking a class that outlines the cheese making process and noticed the main process involves a combination of pressing, salting, and aging. I looked online and found recipes for pressed tofu, but am wondering what would happen if the whole process was applied to tofu. Would I just get dry salty tofu? would it take on any cheese characteristics? Also if bacteria cultures were added to the tofu such as requiforti Penicillum would there be a rind and chemical change in the tofu or would I just end up with a gross bacterial laden block of poo? Thanks in advance

post #2 of 3

Check Fermented Tofu.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #3 of 3
Thread Starter 

Fermented tofu can be made from soybeans but already purchased tofu cannot be fermented. I am sorry I did not specify in my post that I was asking about taking packaged tofu to do this with. However though it may be more taxing to get Tempeh from scratch I wonder if pressing and turning the tempeh will create a good product similar to cheese.

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