We are aging silken tofu in salted buttermilk. The idea was sparked by the incredible kasu and miso aged tofu that Kevin from Cultured Pickle made for the Elements Dinner. I wanted the lactic notes and the salinity without the heavier flavors of the miso and floral characteristics of the kasu. We seasoned the buttermilk with 3% salt. We added the tofu. We let it ferment at room temperature for a few days. It continues to age in the refrigerator. Kevin's took 12 weeks. We are just beginning to wait.
Years Past
June 2, 2008
June 2, 2005
