Tuesday, January 28, 2014
1 cup homemade coconut yogurt
2 teaspoons dehydrated egg white
1 Tablespoon melted coconut oil
1 teaspoon dill weed
1 teaspoon parsley flakes
2 teaspoons finely minced dehydrated onion
1 teaspoon Braggs Apple cider vinegar
1/2 teaspoon pink himalayan salt
1/4 teaspoon fresh ground pepper
(1 teaspoon fresh ground horseradish-optional)
You can strain coconut yogurt at room temperature(I use a piece of cotton muslin and put it in a yogurt box,but you can easily set it in a bowl to catch drippings as well.) for 4-6 hours and squeeze some of the whey out of it. The more whey you remove the firmer your end product will be.
Mix all the ingredients with your strained room temperature coconut yogurt.(The egg white powder and all the herbs absorb more moisture and the melted coconut oil gets nice and hard when chilled, makes a firmer cheese spread)Taste as you mix, you may like more less of the seasonings.
Pack into container of your choice(I used a round custard cup for an easier release)
Allow to chill in the fridge overnight.
I place the bottom of my container in hot water for a few seconds to help release my cheese from the custard cup I used. I ran a knife around the edges and tapped it upside down on to a plate. I did have to work the knife around the edge a couple times to get it out, but it did eventually release.
If you safe sunflower seeds they would be delicious pressed to the outside of your cheese.