-
1
Preheat the oven to 200F (95C).
-
2
Set a 9-inch square Pyrex baking dish in the oven to warm.
-
3
(Warming the dish will prevent the hot Cheddar mixture from seizing when it is poured into the dish.)
-
4
Put the milk and the cheese in a heavy-bottomed pot set over medium heat.
-
5
Bring the mixture to a simmer and cook for 5 minutes, until the cheese is melted.
-
6
Turn off the heat, cover the pot, and let steep for 20 minutes.
-
7
Strain the mixture through a cheesecloth-lined strainer, pressing gently on the solids to extract the milk from the solids.
-
8
Discard the solids.
-
9
Weigh out 385 grams of Cheddar milk.
-
10
Discard any extra.
-
11
Put the Cheddar milk, tofu, and salt in a blender.
-
12
Puree the mixture until it is silky-smooth.
-
13
While the blender is running, sprinkle both gellans into the vortex to evenly disperse the hydrocolloids.
-
14
This will take about 30 seconds.
-
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
Continue to cook the mixture, stirring constantly, until it reaches 194F (90C).
-
17
At this temperature the gellan will be fully hydrated.
-
18
Quickly pour the mixture into the warmed baking dish.
-
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
Set the baking dish on the counter and let the Cheddar tofu cool in the dish.
-
21
When the tofu is cold, remove it from the dish and trim off any rounded edges.
-
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
It can be kept, covered, in the refrigerator for up to 3 days.
