Tahoe (Tofu) is made of soya milk. A rennet (coagulant) is added to hot soy milk, causing the soy milk to clot. You shovel those lumps (curd) into a shape covered with cheesecloth, weight on them, moisture out and you keep tofu. The more coagulant and/or the more moisture is squeezed out, the firmer the tofu. Unlike cheese, which has to ripen/ferment. Tofu is best eaten as fresh as possible.
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The somewhat firmer types of tofus are especially suitable for baking, frying, crumble, filling, etc. The softer tofus species are suitable for (with policy!) gentle stewing, frying or even eating raw. There is also an extra soft variety called Silken tofu. After purchase at home submerged in a bowl of water in the refrigerator to keep for a few days (if necessary, because you prefer to eat the same day). Do change the water every day. Freezing is not wise, unless you want to make Tofupuffs.