This came out delightful! I’m using 90g of the 14oz tofu for goat cheese, so I adjusted by sight the best I could.
I wanted this to make whipped feta, so this texture is good for that. I’m sure if I used all the tofu it would be a little firmer.
I also added kalamata olive marinade in place of some of the oil and acv (again, eyeballed, guessed- probably about 1 1/2 tsp) this gave an amazing flavor complexity that is very feta-y
