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Subject:
Tofu cheesecake recipe and others
From:
Rachele Shaw <[log in to unmask]>
Reply To:
Milk/Casein/Lactose-Free List <[log in to unmask]>
Date:
Tue, 30 Mar 1999 10:23:03 -0600
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>What sort of tofu?  Silken?  Semi-firm?  Firm?  Inquiring minds need to
>know!  ;-)

For the cheesecake and sour cream, etc. I use the firm kind and add soy
milk if it needs to be thinner.  The Farm Cookbook does not specify what
kind.  I think for the cheesecake you would want the firm kind. For the
sour cream you could experiment.  I do a lot of experimenting.

Rachele Shaw

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