This post is the first post in what we’re going to call The Tofeta Experiment. Basically, we’re trying to create our own Tofu Cheese, and we’ve decided to start with Feta. Why Feta? Well, because 1) it’s crumbly, and not melty, so we should be able to get the texture a bit more easily, 2) it’s funky, so we figure that we can do a takeoff of tempeh (see How To Make Tempeh) with maybe an extra-long fermentation / mycelium growth period. So, our first task, then, is to get ahold of some tempeh culture, and then some soybeans.
The plan is to go through the steps of making tofu, but to take the okara and inoculate it with tempeh culture. We’ll, of course, do something else with the soymilk, like make tofu from it, but the okara will become our first homemade tofu cheese. Wish us luck.
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good luck!