|This quick recipe makes a firm and somewhat meltable vegan muenster cheese.|
|Yield||about a pound|
|Time||15 minutes, plus time to chill|
Blend or whisk the yogurt with ¼ c water, oil, tapioca, yeast, and salt, until smooth. Set next to the stove.
For the traditional reddish Muenster cheese rind, sprinkle about ¼ t of paprika on the bottom of the container and set aside. (If you like, you can also very lightly oil the sides and sprinkle paprika on them as well.)
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 gel, about 2 minutes. If it seems very dry, add a tiny bit more more water, 1 t at a time.
Slowly pour in the yogurt mixture, whisking constantly. When everything is combined, trade the whisk for the wooden spoon. If the mixture starts to bubble, 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. Top with the rest of the paprika and let cool, then refrigerate for at least 3 hours. It will last around a month in the refrigerator as long as it’s properly sealed.
This yogurt muenster doesn’t melt in the oven* but it melts beautifully in liquid. To make a pourable cheese sauce, combine 2-3 parts muenster with 1 part cashew milk over medium-low heat and whisk until creamy and smooth, about 3 minutes. Use immediately.
*The original recipe calls for carageenan, an ingredient I avoid. According to the author, this cheese will melt if you use carageenan rather than agar.
Adapted from the recipe for “Meltable muenster” in Artisan Vegan Cheese – read my review.
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