I had attempted to make cheddar once at home but it hadn't gone well. This time round I was determined it would work. I made sure I had the right equipment and that I knew the technique for cheddaring the curds. But what would I see in the mould?
Why don't I ever see flavored tofu in the store? They flavor cheese with all kinds of veggies, herbs and spices. But tofu is always sold plain. Why not add flavors to homemade tofu? Viola! That's why I made curry spiced tofu from scratch.
Tofu is not cheese in the traditional sense, but the process for making tofu is remarkably similar. You can make tofu in volume, using a cheese press to make it extra firm. DIY tofu is the perfect antidote for mass processed food.