How to Make Aged Coconut Kefir Cheese
Aged coconut kefir cheese is a delicious, tangy, and firm cheese alternative that’s perfect for grating. This dairy-free cheese is packed with probiotics and offers a rich depth of flavour that intensifies as it ages. The process does require some patience, but the result is a versatile cheese that can be used in various dishes or enjoyed on its own. Here’s how to make it from scratch.
Ingredients
• 2-3 cups coconut kefir, well-fermented (look for whey bubbles)
• Salt to taste
Equipment
• Two containers: one that fits inside the other (or a bowl with a sieve)
• Coffee filters (or cheesecloth)
• Weight: a clean container filled with water works well
• Cheesecloth or new coffee filters, for wrapping
Step-by-Step Instructions
1. Prepare the Coconut Kefir
Begin with well-fermented coconut kefir. It should have visible bubbles and a thin layer of whey indicating active fermentation. Stir the kefir thoroughly, then add salt to taste. The salt not only enhances flavour but also acts as a preservative during the aging process.
2. Set Up the Draining System
Choose a container that fits snugly inside another container, or use a bowl with a sieve. If using the container method, make several small holes in the bottom of the top container to allow liquid to drain out.
3. Line the Container
Line the top container or sieve with a coffee filter or a few layers of cheesecloth. This lining will help the kefir retain its shape while allowing moisture to drain.
4. Add the Salted Kefir
Pour the salted coconut kefir into the lined container, spreading it evenly. Cover it with another coffee filter or piece of cheesecloth to protect the kefir from contaminants and to help it dry evenly.
5. Apply the Weight
Place a weight on top of the covered kefir to press out excess moisture. A container filled with water works well, but any object that applies even, steady pressure will do. Leave this setup in a cool, dry place for about a week, checking daily and pouring off any drained liquid as necessary.
6. Wrap the Cheese for Aging
After a week, most of the moisture should be pressed out, and the kefir will have thickened into a firmer consistency. Carefully lift it out of the container, wrap it in several layers of cheesecloth or a new, clean coffee filter, and place it in the refrigerator.
7. Age in the Refrigerator
Allow the wrapped kefir cheese to age in the refrigerator for approximately 3 months. During this time, the cheese will develop a complex, tangy flavour and a firm texture, perfect for grating. Periodically check the cheese for any unwanted mould (a thin, dry rind is normal) and replace the cheesecloth if it becomes damp.
8. Enjoy!
Once aged, unwrap your coconut kefir cheese and enjoy! It should be firm enough to grate, and the flavour will be wonderfully tangy.
Serving Suggestions
• Grated over Dishes: Use it to top pasta, salads, or roasted vegetables for added flavour.
• In Sandwiches: Grate and use as a cheese substitute in sandwiches or wraps.
• With Crackers: Serve on crackers with a drizzle of olive oil or a spread of your favourite condiment.
• In Cooking: Incorporate into recipes that call for grated cheese for a unique twist.
Tips for Success
• Monitor Salt Levels: Be careful with the amount of salt; too much can overpower the natural flavour of the kefir cheese.
• Temperature Control: Fermentation works best in a cool environment, so avoid direct sunlight or overly warm areas.
• Aging Time: While three months is ideal for flavour development, feel free to adjust the aging time to your taste preference. A shorter time will yield a milder cheese, while a longer time will produce a sharper, more robust flavour.
Making aged coconut kefir cheese is a rewarding process that results in a delicious, firm cheese perfect for grating and using in a variety of dishes. Enjoy this dairy-free, probiotic-rich alternative that’s sure to impress!
