The consistency of this "cheese" is much like ricotta or cream cheese. Naturally cultured foods are beneficial to our immune systems. I came up with this recipe because, while I love the taste and benefits of cultured non-dairy products, I do not love the price of buying culture starters (the non-dairy versions are pretty pricey) or big brand pre-made versions in the store.
This keeps well when refrigerated for up to 1 week- enjoy!
Cultured Coconut Milk Cheese
- the thick, white coconut milk fat from 1 can of organic coconut milk (1 can of a good brand will yield about 1 cup- I have had success with Thai Kitchen brand and Native Forest brand)
- 1 Tbsp lemon juice
- 1/4 tsp sea salt
- mesh strainer, fitted over a bowl
- 1 unbleached coffee filter
- If using a coconut milk brand listed above refrigerating might not be needed; however, most brands will require refrigerating to separate the white thick part from the more runny milky part first. This can be done by putting the can of coconut milk into the refrigerator for about 2 hours.
- Mix the coconut milk fat, lemon juice, and salt in a bowl.
- Prepare the strainer by placing the coffee filter in it, and over a bowl to catch the run-off of the cheese. No need for cheese cloth or anything fancy- I found for this recipe a coffee filter works best. Place the cheese mixture in the coffee filter.
- Cover the whole thing and let sit at room temperature for 36-48 hours, or until desired taste is achieved. It should have a slight tang and a taste similar to cream cheese. You can let it sit out for longer if you like for a stronger cheese flavor.
- Discard the drained part that is left in the bowl and wrap and cover the cheese and store in the refrigerator. This will be spreadable and firm even at room temperature.
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