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Tofu misozuke blue cheese update 💚
I had a draft going for this but it was lost in cyberspace.
I've moved most of this particular tofu blue into the freezer for storage. You can see the growth around the ash really picked up the pace! That may be useful info moving forward. My fridge temperatures reset to about 8-10 degrees fahrenheit higher than I wanted, so it's been aging a little quickly. I've learned a lot in this trial, but certainly not perfect by any means.
The result is tangy, very creamy, and it just started giving off a fermentation byproduct aroma that I can only describe as the scent of sake. Next time I'll keep an eye on the temps a bit more closely, my theory is that temperature fluctuation caused the additional fermentation. It's got a blue cheese finish that lingers in the mouth. I took a chunk of it and mixed it with some things to make a fresh blue cheese dressing. I'll report back on that after it has time to meld.
#plantbased #oilfree #craigstestkitchen