Are you ready to elevate your plant-based culinary game? Discover the creamy delight of Cultured Coconut Milk Cheese, a vegan masterpiece that promises to tantalize your taste buds! In just 15 minutes of prep time, you can create a luscious, tangy cheese that's perfect for spreading on crackers, dolloping on salads, or simply enjoying by the spoonful. With the magic of fermentation, this simple recipe transforms humble coconut milk into a gourmet experience that will leave your friends and family begging for more. Don't miss out on the chance to impress your guests with this deliciously unique cheese alternative—read on to find out how to whip it up in your own kitchen!
Ingredients
- 1 can coconut milk
- 2 tablespoons probiotic powder or 1/4 cup non-dairy yogurt
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Begin by gathering all the ingredients: 1 can of coconut milk, 2 tablespoons of probiotic powder or 1/4 cup of non-dairy yogurt, 1 tablespoon of lemon juice, and salt to taste.
- Open the can of coconut milk and pour it into a mixing bowl. Make sure to use full-fat coconut milk for a creamier texture.
- If you are using probiotic powder, measure out 2 tablespoons and add it to the coconut milk. If you prefer non-dairy yogurt, measure 1/4 cup and incorporate it into the coconut milk instead.
- Add 1 tablespoon of lemon juice to the mixture. This will help to curdle the coconut milk and give it a tangy flavor.
- Sprinkle salt to taste into the mixture. Start with a pinch and adjust according to your preference.
- Using a whisk or a fork, thoroughly mix all the ingredients until well combined. Ensure that the probiotic powder or yogurt is fully integrated into the coconut milk.
- Once the mixture is smooth, transfer it to a clean glass jar or container. Seal it with a lid or cover it with a clean cloth.
- Let the mixture sit at room temperature for about 8 to 24 hours, depending on your desired tanginess. The longer it ferments, the more pronounced the flavor will be.
- After the fermentation period, check the consistency and taste. If it has thickened and developed a tangy flavor, it is ready to use. If not, you can let it ferment for a few more hours.
- Once you are satisfied with the flavor and texture, store the cultured coconut milk cheese in the refrigerator. It can be used as a spread, dip, or ingredient in various dishes.
Tips
- Choose Full-Fat Coconut Milk: For the richest and creamiest texture, opt for full-fat coconut milk. This will ensure your cheese is indulgently smooth and satisfying.
- Experiment with Fermentation Time: The longer you allow your cheese to ferment, the tangier it will become. Start with 8 hours and taste test periodically until you reach your preferred flavor profile.
- Customize Your Flavor: Feel free to get creative! Add herbs, spices, or even nutritional yeast to the mixture before fermentation to infuse unique flavors into your cheese.
- Storage Matters: After fermentation, store your cultured coconut milk cheese in an airtight container in the fridge. It should last for about a week, but it’s so delicious, it might not last that long!
- Perfect Pairings: Serve your cultured coconut milk cheese with fresh veggies, whole grain crackers, or as a creamy topping for your favorite dishes to add a burst of flavor and nutrition.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 3g
Fat: 35g
Saturated Fat: 30g
Cholesterol: 0mg
