Naturally Fermented Tofu Cheese
(Yield: 1 brick)

Ingredients:
1lb tofu
filtered water or brine of preference

Equipment:
hermetically sealing container to fit tofu (glass jar or Tupperware etc.)

Procedure:
1.place whole tofu block in chosen container and cover with water, soak for one week
2.drain and rinse the block
3.cover block ½ with water and allow the block to ferment for up to two months, checking frequently. This factor is based upon your preference and will determine the ripeness and coloration of the cheese.
4.test the softness of tofu with a cake tester inserted into the middle of the block. The softer it is the riper it is. You may change positioning and orientation of the block for better coloration and texture