Guilty: vegan cheeses

I have nearly stopped, but somehow, right as M and I were getting packed up for the move to G's house, I submitted to the urge to experiment with vegan cheeses. What I'm talking about are curds derived from soybeans, nuts, or other vegan sources carefully cultured with bacteria or fungi to yield something that either tastes like cheese or can fill a similar role.

I have already pickled tofu, in the sense of soaking it in a brine until friendly bacteria could generate enough lactic acid to preserve and flavor it. I recently bought some delicious 'cheese' made from cashews (though at something like $13 for a chunk half the size of a hockey puck this is no way to feed yourself) and that got me thinking maybe I could do the same thing with pumpkin seeds.

One thing led to another, and I got a cheese making book out of the library, I invested in more cheese cloth and a tofu press (applicable to the first steps of whatever I'm culturing), and bought a book specifically on culturing vegan cheeses.

I got as far as a completely rancid block of pumpkin seed... something, and then I decided this was nuts. I was moving, I was launching the podcast, I have a job, so I tabled the project for a while.