Fermented Tofu chao turne
Fermented Tofu, chao, turned out really well. It’s like a crumbly cheddar. Super salty though. I’d adjust that next time. I followed this recipe, but I fermented the Tofu for about a week, until it started to get actually moldy, then I used cooking sherry as the alcohol. That’s probably where the extra salt came in. I think the sherry flavor was a plus though. Totally going to make a larger batch next time.
source: https://saturdayxiii.tumblr.com/post/617662256313991169
Post by: saturdayxiii