Cheese and Tofu parallels -- mainly Magnesium Chloride

[bjdmytro]

Don't flame at me! I know that tofu isn't cheese, but both are forms of a coagulated protein and lipid matrix. I'm just exploring some of my curiosities here...

I've been exploring some of the parallels between cheese and tofu over the last year. I've noticed that cheese often uses Calcium Chloride for a firm curd, which is often used to set tofu. My favorite ingredient to set tofu is Nigari, a collection of sea salts that is mostly Magnesium Chloride. It yields a sweeter curd than calcium. I've also seen calcium sulfate, magnesium sulfate, and even lemon juice used, but the firmest of the tofu uses a combination of magnesium chloride and calcium sulfate. Once, I use a wild lactobacillus culture to set a cream cheese like tofu.

Is Magnesium Chloride used in cheese making? I've also wondered about fermenting tofu after curdling it, in a similar manner as cheese. Has anyone ever aged/fermented a tofu like a cheese.

I've also been wondering about aged and fermented tofu, done in a similar manner to cheese. Has anyone done anything like this?

[salto]

It is quite some time you posted this. I have just started fermenting tofu to make "Chinese cheese" or "Choa". I find the results delicious, but I have no idea if Magnesium Chloride is part of the process. Anyway, the results are worth the works.
The links below have been most helpful for me.

https://fullofplants.com/how-to-make-fermented-tofu-cheese-chao/
https://www.yumofchina.com/how-to-make-fermented-tofu/

[Christopher Weeks]

I wonder why the tofu needs to be boiled or steamed first. What's in the that'll mess things up if you let it grow?