The secret to making this simple cheese is patience and using something like Rejuvelac to boost the fermented and cheesy flavor. After a week or so, you will be amazed at the flavor imparted into the tofu!
Allow 7-10 days to complete the process. Keep tofu feta refrigerated for up to one month.
Please refer to my article, A Greek Salad to Remember, for more information about my tofu feta recipe.
Yield: makes about 500 grams (one pound)
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