Yogurt Cheddar Cheese
|A firm, sliceable, and meltable vegan cheddar made from non-dairy yogurt.|
|Yield||about a pound|
|Time||15 minutes plus time to culture|
Blend yogurt, ¼ c water, nutritional yeast, oil, 2 T miso, and salt until smooth. Taste and add more miso and/or salt to taste.
Transfer to container, cover, and let culture at room temperature for 24-48 hours. Longer culturing = sharper cheddar.
Measure tapioca and xantham into the bowl and set next to the stove alongside the cultured cheese.
Place remaining ½ c of water in the saucepan over medium-low heat and slowly add the agar, whisking constantly until you have a thick paste, about 2 minutes. If it seems very dry, add a tiny bit more more water, 1 t at a time.
Slowly pour in the cheese, whisking constantly. When the mixture is hot and smooth, trade the whisk for the wooden spoon.
Gradually add the tapioca, stirring constantly. If the mixture starts to boil, reduce the heat. You want it to be very hot without actually boiling.
Continue cooking and stirring until the mixture thickens and starts to look glossy, 3-5 minutes.
Use immediately as a sauce or spread into the container and let cool, then refrigerate for at least 3 hours. It will last around 4 weeks in the refrigerator as long as it’s properly sealed.
|Notes||Yogurt cheddar doesn’t melt in the oven or on the stove, such as on bread, but it melts beautifully in liquid. To make a pourable cheddar sauce, combine 1 part cheddar with 2-3 parts cashew milk over medium-low heat and whisk until creamy and smooth, about 3 minutes. You can also use yogurt cheddar in place of dairy cheese in my baked macaroni and cheese.
Adapted from the recipe for “Meltable cheddar” in Artisan Vegan Cheese – read my review.
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