For those of you that miss that little bit of one of the most awesome cheeses on the planet. Okay, I just really like cheese.

Here’s what you need:

• 1 block of extra firm tofu (gives it the best texture although I haven’t tried it with firm tofu)
• 1/4 cup of lemon juice
• 1/2 cup of water
• 1/2 cup of apple cider vinegar
• 1 tbsp of oregano (if you are using fresh oregano you might need less unless you like a bit of a punch)
• Tofu press

This is my favorite tofu press I’ve found so far

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/https://www.amazon.com/Tofu-Press-stylish-transform-Tofuture/dp/B01698J0RU/ref=sr_1_4?keywords=tofu+press&qid=1558623807&s=gateway&sr=8-4

There is the link just in case you want to order one. If you don’t want to or can’t order one, the best thing to do is take a plate, place a dish towel (obviously a clean one) or some paper towels, place the tofu, fold the dish towel over the top (so one dish towel is all you really need, not two) or some more paper towels, then another plate. After you make you tofu and plate sandwich (which I DO NOT recommend eating as it may be too crunchy and could cause a nice stomach bleed), then you are going to want to weigh it down with something like a heavy rock, a pan, a toddler, or anything heavy, you just want to make sure that the weight is evenly distributed. That is the good thing about a tofu press is that it keeps its shape.

Okay, onto the steps!

Time to dig in!

Woah, slow down there cowboy. The best way to eat this feta cheese is to let it set for about 4-5 days. It is when the flavor gets to perfection. You can keep it in the refrigerator for about 3 weeks to a month from what I’ve had but it usually doesn’t last that long.

I’ll post some recipes when my feta cheese is ready to eat to give you some ideas. Look for some in about a week!

Until next time, send me some ideas of things that you would like me to make for you. Just remember, anything you can make, I can probably make vegan!