You don’t have to make the cultured tofu from scratch. You can make it a faster, easier way as well.

What you need:

• Soy milk. I use Eden soy because it doesn’t have a bunch of added ingredients and it tastes awesome.
• A drip station
• A fermentation station
• Avellana Vegan Cultures
• Salt

Pour the milk into a large pot.

Add in 1/4 cup apple cider vinegar per quart of milk.

You will see the milk begin to curdle right away. Bring the soy milk and vinegar to a low boil on medium heat, stirring regularly so that it doesn’t burn to the bottom.

It will start to thicken as it heats. The proteins are uncurling from the heat and acid.

When you start to see the “noway” separating, you can take it off the heat and let it cool a little.

Pout it into your drip station. It will drip out rapidly.

You can stir it to keep the process moving along.

Once its to a dough-like texture, add in a teaspoon of salt (for two quarts of milk) and two level scoops of Avellana Vegan Cultures.

Wrap it up in its cloth, put a bowl on top, and put something heavy into the bowl.

Place the whole drip station into your fermentation station. Leave it here for 24 hours.

Pull it our after 24 hours. It’s ready!