Cultured Coconut Milk Cheese
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.
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.
- Carbohydrate 1.31607500267011 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0.0610000010327302 g
- Protein 0.0579500001175714 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (16g)
- Sodium 436.180000000309 mg
- Sugar 1.25507500163738 g
- Trans Fat 0 g
- Calories 4 calories
Step-by-step
- To get 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)
- 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.
- Try using 1 cup of our homemade coconut milk cream.
- 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.
- This keeps well when refrigerated for up to 1 week- enjoy!
- Yield: 3/4 to 1 cup of cheese
- Original Source: http://pumpkinspantry.blogspot.com/2012/02/cultured-coconut-milk-cheese.html
Using light coconut milk instead of the full-fat solid cream results in a watery liquid that will simply pass entirely through the coffee filter rather than thickening. Achieving a spreadable texture requires isolating the dense white fat fraction, which provides the necessary structural lipids. Fermentation relies on ambient temperature and acid interaction to create a characteristic tang over a period of 36 to 48 hours. Coagulation happens as lactic acid bacteria or citrus acid alters the emulsion stability of the coconut solids, separating excess moisture from the primary fat matrix.
Fermentation and Drainage Control
Controlling moisture loss is critical during the resting phase. Place the lined strainer over a deep bowl to ensure the drained liquid never touches the bottom of the filter, which would halt the capillary drainage action. Room temperature maintenance between 68 and 72 degrees Fahrenheit supports optimal microbial activity without encouraging spoilage. Discard the collected liquid runoff entirely, as it contains excess water-soluble sugars and lacks the fat content needed for setting. Once the mixture reaches a firm consistency, wrap the solid portion tightly and transfer it to the refrigerator. Storage should not exceed seven days due to the lack of chemical preservatives.
- If the mixture remains too runny after 48 hours, check that the ambient room temperature is not below 65 degrees Fahrenheit.
- Replace standard unbleached coffee filters with a double layer if the paper tears under the weight of the fat solids.
- Weigh down the top of the filtering mass with a small ceramic ramekin to accelerate moisture expulsion by ten percent.
