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It’s basically applying the cheese making process to soy milk, yeah? So I’m thinking that, theoretically, you could attempt the same with like almond milk or something. Peanuts and soy seem to have a similar texture, I wonder if you could make like peanut milk and then turn that into a tofu like thing?
If by “cheese process” you mean “adding calcium chloride/magnesium chloride/calcium sulfate” then yes lol. There are enzymes and fermentation that can be done but you also have to add a coagulant.