Tofu Cheese
Tofu misozuke is a fermented tofu that is fermented using miso. I’ve had and made fermented tofu before. The things you can make with the technique of misozuke are endless. Tofu misozuke originated in Fukuoka Japan, where it is considered a delicacy. There are loads of different variations of this, I’ve seen people use herbs and spices inside their miso to flavor up their cheese. If you like this recipe check out this one too! and this one!
Preparation
A month ago I took a block of extra firm tofu, dried it and pressed it. Then I mixed together one cup of miso paste. It has to be unpasteurized miso paste otherwise it won’t work! I didn’t have enough miso paste to do one so I did a little bit of red and a little bit of white miso paste. I then mixed it with two tablespoons of rice vinegar and one tablespoon of raw sugar. You want to mix up the miso mixture. Dry it off, then we are going to wrap it in some cheese cloth, a thin single layer.
Once it is completely wrapped up I spread that miso mixture over top fairly thick. Then I throw it into my container, making sure that it is covered very well. Smooth it out, throw the lid on it then we are just going to throw it in the fridge. You can let it sit for two months, three months or you can even start eating it shortly after a week.The longer it sits probably the more cheese-like it will be!
Cheese Test!
I let my tofu cheese sit for a month. You are probably going to want to pull it out of the fridge every now and then to pour off some liquid if there is any. When I open it it has a super strong miso smell. I pull it out of its container and it feels like a firm block of tofu. The sides and the bottom seem like it could be spreadable. The stop of it still seems pretty firm. It tastes sweet! But also salty, and it has a super cheesy flavor. It is rich. I added some onto a bagel and it tastes and spreads great! It tastes almost like swiss cheese! This is a great cheese replacement! Watch the full video here!
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Ingredients
- 1 block extra firm tofu
- 1 cup unpasteurized miso paste
- 2 tbsp rice vinegar
- 1 tbsp raw sugar
Instructions
- Dry and press tofu. Mix together one cup of miso paste, mix in rice vinegar and raw sugar.
- Dry off tofu again then wrap it in cheese cloth. Once it is all wrapped spread the miso mixture all over it. Cover it entirely. Then throw it into a container, smooth it out, and put the lid on.
- Let it sit in the fridge for about a month. Longer if you want more cheesy results. Check it a couple times to pour out any liquid.
- Take it out of the container and enjoy!