Homemade Vegetarian Cheese
A simple and rewarding recipe for making your own vegetarian cheese at home, using non-animal rennet and flexible ingredients to suit personal tastes.
Ingredients
For the cheese base
- 1 liter whole milk Use plant-based milk for vegan options.
- 2 tablespoons lemon juice or white vinegar To curdle the milk.
- 1/4 teaspoon microbial rennet Available online or in specialty stores.
- 1 teaspoon salt Adjust to taste.
Optional flavoring
- to taste herbs, spices, garlic powder, or nutritional yeast For added flavor.
Instructions
Preparation
- Gather all the ingredients and ensure your utensils are clean to prevent contamination.
- If using plant-based milk, choose one with a high protein content (e.g., soy or almond milk) for better curdling.
Cheese Making
- Pour the milk into a large pot and heat it over medium heat.
- Stir occasionally to prevent the milk from scorching. Heat the milk to around 85°C (185°F).
- Remove the pot from heat and add the lemon juice or vinegar, stirring gently for 1-2 minutes until the milk begins to curdle.
- Place a cheesecloth or clean kitchen towel over a colander and pour the curdled milk into the colander to separate the curds from the whey, allowing it to drain for about 10-15 minutes.
- Transfer the curds to a bowl and add the microbial rennet and salt, mixing thoroughly.
- Place the curds into a cheese mold or wrap them tightly in cheesecloth, pressing gently to remove excess whey and shape it.
- Refrigerate the cheese for at least 4-6 hours to firm up. For a harder texture, leave it in the fridge overnight.
- Before serving, you can roll the cheese in herbs, spices, or crushed nuts for added flavor and texture.
- Slice, crumble, or melt your homemade vegetarian cheese and use it in your favorite recipes.
Notes
Store vegetarian cheese in an airtight container in the fridge to maintain freshness. Pair with fruits, nuts, and crackers for a delicious snack.