{"id":180,"date":"2007-05-18T20:56:00","date_gmt":"2007-05-18T20:56:00","guid":{"rendered":"https:\/\/hobbitsabroad.com\/?p=180"},"modified":"2007-05-18T20:56:00","modified_gmt":"2007-05-18T20:56:00","slug":"the-tofeta-experiment-1","status":"publish","type":"post","link":"https:\/\/hobbitsabroad.com\/?p=180","title":{"rendered":"The Tofeta Experiment &#8211; 1"},"content":{"rendered":"<p class=Indent>This post is the first post in what we&#8217;re going to call <a href=\"http:\/\/wishiwerebaking.blogspot.com\/search\/label\/Tofeta%20Experiment\" target=_blank>The Tofeta Experiment<\/a>.  Basically, we&#8217;re trying to create our own Tofu Cheese, and we&#8217;ve decided to start with Feta.  Why Feta?  Well, because 1) it&#8217;s crumbly, and not melty, so we should be able to get the texture a bit more easily, 2) it&#8217;s funky, so we figure that we can do a takeoff of tempeh (see <a href=\"http:\/\/www.tempeh.info\/maketempeh\/how-to-make-tempeh.php\" target=_blank>How To Make Tempeh<\/a>) 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.<\/p>\n<p class=Indent>The <i>plan<\/i> is to go through the steps of making tofu, but to take the okara and inoculate it with tempeh culture.  We&#8217;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.<\/p>\n<div class=\"blogger-post-footer\"><a rel=\"license\" href=\"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/3.0\/\"><br \/>\n<img decoding=\"async\" alt=\"Creative Commons License\" style=\"border-width:0\" src=\"http:\/\/i.creativecommons.org\/l\/by-nc-nd\/3.0\/80x15.png\" \/><br \/>\n<\/a><br \/>\n<br \/>This work is licensed under a<br \/>\n<a rel=\"license\" href=\"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/3.0\/\">Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License<\/a>.<\/div>\n","protected":false},"excerpt":{"rendered":"<p>This post is the first post in what we&#8217;re going to call The Tofeta Experiment. Basically, we&#8217;re trying to create our own Tofu Cheese, and we&#8217;ve decided to start with Feta. Why Feta? Well, because 1) it&#8217;s crumbly, and not melty, so we should be able to get the texture a bit more easily, 2) [&hellip;]<\/p>\n","protected":false},"author":59,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[],"class_list":["post-180","post","type-post","status-publish","format-standard","hentry","category-tofeta-experiment"],"_links":{"self":[{"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=\/wp\/v2\/posts\/180","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=\/wp\/v2\/users\/59"}],"replies":[{"embeddable":true,"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=180"}],"version-history":[{"count":0,"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=\/wp\/v2\/posts\/180\/revisions"}],"wp:attachment":[{"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}