Coconut cream cheese
A source of healthy fats and probiotics, this cheese has a creamy texture and delicate flavor, making it perfect for a vegan diet and supporting gut health.
Agar-agar (9 g) dissolve in a small amount of coconut milk. Add the mixture to the remaining coconut milk (100 ml) and whisk thoroughly.
Heat the base over medium heat, stirring occasionally. As soon as the first bubbles appear, remove from heat.
Cool the mixture to 36-40 °C. Add the yogurt starter (2 sachets), mix, transfer to a sterile container, and leave in a warm place at 30-35 °C for 6.5-7 hours.
Line a cheese mold or sieve with clean cheesecloth. Transfer the fermented mixture, gather the edges of the cheesecloth, and place a small weight on top. Put it in the refrigerator for a day to separate the whey.
Transfer the drained mixture to a blender. Add olive oil (54 g) and Himalayan salt (15 g), and blend until smooth and airy.
Transfer the cheese to a container, close the lid, and chill. Store in the refrigerator for 2-3 days.
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