Aged hard cheese made from coconut milk
A source of healthy fats and protein, this coconut milk cheese has a creamy texture and rich flavor. It is perfect for a keto diet, supporting energy levels and nourishing the body with beneficial nutrients.
Soak cashews (5 g) overnight in the refrigerator. Then rinse, scald with boiling water, and drain in a sieve.
Heat coconut milk (600 ml) almost to boiling. Add the cashews and immediately remove from heat.
Transfer the mixture to a blender bowl. Add coconut flakes or flour (5 g), Himalayan salt (1 g), and turmeric (0.4 g). Blend until smooth.
Cool the mixture to 40-42 °C. Add yogurt starter culture (1 sachet), mix, and transfer to a sterile jar.
Leave in a warm place at 30-35 °C for 8-10 hours.
Transfer the mixture to a cheese mold lined with clean cheesecloth. Wrap tightly, place a weight on top, and put it in the refrigerator.
Starting the next day, unwrap the cheese once a day, lightly sprinkle with salt on all sides, and wrap in clean cheesecloth. Change the cheesecloth daily for the first 4 days, then every other day.
On the 7th day, the cheese is ready to eat. Store it in the refrigerator, wrapped in several layers of cheesecloth, for no longer than 5 days.
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