Tofu was not the only ingredient we started maturing in buttermilk. We put chunks of BelGioioso mozzarella into buttermilk seasoned with 2% salt. We refrigerated it for a week. The salted buttermilk has started to break the mozzarella down. The mozzarella has firmed up. The buttermilk has thickened. It has taken on the sweet creamy flavor of the mozzarella. We will continue to let the mozzarella and buttermilk co-exist and taste what develops. As a starting point we are onto something very flavorful.