This has grown into a little bit of an obsession. I started with pickling tofu just to see how it would taste, but I have been impressed by the changes in texture. After a couple weeks it approaches the taste and texture of a hard feta. Here are some notes:
- Using silken tofu gives you some weird results. It starts off tasting right (like a feta cheese) but with the same silken texture, a combination I found to be a little off-putting. However, fry it with some kind of coating (I used lentil flour) and it's delicious. After about six weeks, the tofu hardens up and is great.
- Using extra-dense tofu to start with quickly yields something with a texture like a hard cheese, and which slices will for a sandwich.
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