Creamy Coconut Muenster
This cheese mocks the mild, medium-soft German cheese that goes quite well in just about anything you put it in: sandwiches, salads, on crackers, you
I really like the consistency of this cheese: soft yet keeps it shape well. It also has a very silky-smooth consistency on the tongue. And it melts in your mouth to-boot!
Most plant-based muenster is straight-up and uncultured, however I decided to culture mine, to give it that extra tangy punch. If you’re short on time, or just cannot wait for this delicious cheese, then use water instead of rejuvelac.
1 cup unsweetened coconut yogurt (I use Yoso’s as it contains no sugar)
1/2 cup rejuvelac or water
1/3 cup of melted coconut oil
1/4 cup tapioca starch
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 teaspoon smoked sea salt
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
Either 1/3 cup agar agar flakes or 1 tablespoon kappa carrageenan powder (the latter gives the cheese the melting aspect you may want)
Blend everything except paprika and agar/carrageenan together until smooth
Transfer to a glass bowl and cover with cheese cloth. Let sit for 36-48 hours to culture. Or skip this step if you are not culturing
Scrape into a saucepan, add the agar or carrageenan, and heat over a medium flame, stirring constantly. Bring to a boil, and keep on stirring!
Stir consistently for about 5 minutes straight, until thick and glossy. This takes some elbow grease! So switch hands it needed.
Quickly transfer to a mould (line with cheese cloth or plastic wrap for easy removal) and cool until it reaches room temperature. I like to use silicone spatulas for this job as they can handle the heat, and get every last drop!
Refrigerate overnight or until firm
Remove from mould, and pat with paprika for that true muenster look. Try not to eat the whole thing in one sitting 😉
Reference: This recipe was adapted from Miyoko Schinner’s “Meltable Muenster & Jo Stepaniak’s “Muenster Cheez” recipes