I haven’t posted for ages…life has rather got in the way. Work has been bonkers, my amazing parents have been visiting…and there hasn’t been as much room for experimentation. So, whilst I had the house to myself for 6 days, I decided to try my hand at a new cheese.
Flicking through my fave cookbook (the non-dairy evolution cookbook) my eyes alighted on a gorgeous bright red cheese called Muenster. Looking through the ingredients I realised it was the paprika that gave this cheese its ‘hit’.
Note – to love this recipe you gotta love paprika. Easy for me as I really do. Its something about the sweet smokiness of it that I love.
So…I gave the Muenster a whirl. Pretty straightforward to make as it turns out.
This pic is it in all its ooey gooey gorgeousness before it sets. I realised as making it that this recipe, perhaps sans paprika, would make an amazing lasagne topping, dipping cheese (if you could keep it hot) as it was so very cheesy and mimicking of cheddar. Quite frankly I could have stood there and eaten it straight from the pan just cooked and smiled like a crazy person as the flavours lit up in my mouth.
Anyway…to the recipe….
So…its pretty straightforward. I won’t share the technique…for that you have to purchase the book itself, but here are the ingredients so you can get them in your pantry.
- 1.33 cup refined organic coconut oil
- 1.33 cup organic almond milk (I use Inside Out Almond Milk’s brand)
- 1 tsp sweet paprika
- 2 tsp apple cider vinegar
- 1/4 cup tapioca flour
- 1 tablesp Nutritional yeast
- 1 Tablesp kappa Carrageenan
- 1 teaspoon agar agar powder (my own addition)
- pinch pink salt
- 1/4 tsp dried mustard powder
- 1/8 tsp onion powder
It turned out so well. I was really delighted with it. Its delicious, slice-able, melt-able and would be great in a sarnie, on toast, in a salad or just in a massive slab just because.
Here’s the link to the book: https://thegentlechef.com/gentle-chef-cookbooks/non-dairy-evolution-cookbook/
Next up – there is a ‘make your own butter’ recipe in there. I am intrigued and going to give that a go. I’ll report back 😉
Until then, its FRIDAY!