Tofu Feta Cheese
Feta is a type of aged white cheese from Greece, matured in a brine solution. It is traditionally made from goat’s milk, though it is made from other forms of milk in other countries. The taste is tangy, slightly salty and mildly sour, with a spicy finish. Feta is an important ingredient in many popular dishes, such as salads, quiches/pies/pastries/tarts, sandwiches etc.
12-14 oz. firm regular (not silken) tofu, crumbled
2 tsp agar powder
¼ cup water
1 tsp sugar
2 Tbsp neutral-tasting cooking oil (canola or sunflower)
½ tsp salt
6 Tbsp fresh lemon juice (must be fresh, not from a bottle!)
1 Tbsp nutritional yeast (optional but is good)
2 cups water
2 Tbsp salt
- Blend the tofu, agar, water, sugar, oil, nutritional yeast (if using) and salt in a food processor until very smooth.
- Place the mixture in a heavy-bottomed small saucepan and stir over medium heat until it bubbles for a few minutes and thickens. Even though it looks thick you must cook it otherwise the feta will be very soft.
- MICROWAVE OPTION: Place the mixture in a microwave-safe bowl and microwave on ‘High’ for 3 minutes. Whisk briefly. Microwave for 2 minutes more.
- Whisk the lemon juice into the cooked mixture (you add this last because the lemon juice interferes with the jelling of the agar if cooked with it).
- Pour it into a flat container, cover and chill until firm.
- Cut into squares.
- Make a brine by boiling the water and salt together for 5 minutes, cool it, and pour it over the chunks of ‘cheese’ in a glass jar or other covered container to cover.
- The ‘feta’ will keep for several weeks in a covered container in the refrigerator in this brine.
- Makes about 3 cups.
- This recipe is adapted from the original from Bryanna Clark Grogan.
Serves 12 people
Recipe supplied by Maureen Cram, Hartbeespoort, South Africa
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