Recipe: Coconut Yogurt Cheese
Coconut Yogurt Cheese
1 16-ounce package of coconut yogurt
Salt and freshly ground black pepper to taste
Optional ingredients: rosemary leaves, lavender flowers, chamomile flowers, thyme leaves
| Preparation | Hang a wire mesh strainer in a 2 to 4 quart sized bowl. Line it with one layer cheesecloth. Make sure to cut a large enough piece to wrap around the coconut yogurt.
In a separate bowl, mix together the coconut yogurt with salt and pepper. Now carefully pour the coconut yogurt on top of the cheesecloth covered strainer, and carefully wrap up the coconut yogurt with the excess. Place the bowl and strainer inside your refrigerator, and wait 24-48 hours. You waiting for the outside of the yogurt to dry out and form a rind.
After a rind has formed, carefully unwrap the coconut yogurt from the cheesecloth, but continue to age the yogurt on top of the strainer for another 24-48 hours inside your refrigerator. By then, the yogurt should have reduced in size by about 1/3rd to half. You can either continue to age it, or cultivate it then.
At the point where you’re ready to eat it, carefully cut away the dry rind, and mix the thick creamy “cheese” center with your favorite optional herb. Store your coconut yogurt “cheese” in an airtight container in your fridge.