Cheddar Tofu

Directions

1. 1
   Preheat the oven to 200F (95C).
2. 2
   Set a 9-inch square Pyrex baking dish in the oven to warm.
3. 3
   (Warming the dish will prevent the hot Cheddar mixture from seizing when it is poured into the dish.)
4. 4
   Put the milk and the cheese in a heavy-bottomed pot set over medium heat.
5. 5
   Bring the mixture to a simmer and cook for 5 minutes, until the cheese is melted.
6. 6
   Turn off the heat, cover the pot, and let steep for 20 minutes.
7. 7
   Strain the mixture through a cheesecloth-lined strainer, pressing gently on the solids to extract the milk from the solids.
8. 8
   Discard the solids.
9. 9
   Weigh out 385 grams of Cheddar milk.
10. 10
    Discard any extra.
11. 11
    Put the Cheddar milk, tofu, and salt in a blender.
12. 12
    Puree the mixture until it is silky-smooth.
13. 13
    While the blender is running, sprinkle both gellans into the vortex to evenly disperse the hydrocolloids.
14. 14
    This will take about 30 seconds.
15. 15
    Pour the gellan mixture into a heavy-bottomed pot set over medium heat, stirring to prevent the mixture from sticking to the bottom of the pot.
16. 16
    Continue to cook the mixture, stirring constantly, until it reaches 194F (90C).
17. 17
    At this temperature the gellan will be fully hydrated.
18. 18
    Quickly pour the mixture into the warmed baking dish.
19. 19
    Pour the liquid as quickly as you can without splashing, keeping the flow as smooth and even as possible because the gellan sets rapidly once removed from the heat.
20. 20
    Set the baking dish on the counter and let the Cheddar tofu cool in the dish.
21. 21
    When the tofu is cold, remove it from the dish and trim off any rounded edges.
22. 22
    Cut it into 1/2-inch (1.25-centimeter) cubes and reserve on a baking sheet in the refrigerator until ready to use.
23. 23
    It can be kept, covered, in the refrigerator for up to 3 days.