Brined cheese made from almond and coconut milk
A source of plant protein and healthy fats, this feta cheese has a creamy texture and fresh flavor thanks to lemon. Ideal for vegans and those watching their carbohydrate intake.
Prepare almond milk (500 ml) in advance or use a ready-made recipe from the website.
In a heavy-bottomed pot, pour in almond milk (500 ml) and coconut milk (20 ml). Heat over medium heat until just about to boil.
Remove the pot from the heat, add lemon juice from a lemon (5 g), and let the mixture cool. The milk will thicken slightly and curdle.
Pour the mixture into a nut milk bag or a thick cloth set over a sieve. Place it in the refrigerator for a couple of hours, then place a weight on top and leave it for a day.
Separate 30 ml of whey. Add Himalayan salt (1 g) and agar-agar (0.6 g) to it, heat to boiling, and stir for about 30 seconds.
Remove from heat, immediately add the strained cheese mass, and mix quickly. When the temperature is around 40 °C, add yogurt starter culture (1/5 tsp) and mix again.
Transfer the mixture to a mold lined with cheesecloth, press down, and place in the refrigerator for a couple of hours. Then place a weight on top and leave for another day.
Store the brined cheese in a sealed container in the refrigerator for 3-4 days.
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