Cheddar: A cheesy sequel

Last week I gave everyone the recipe for Mozerella cheese.  This week I'm giving you the recipe for Cheddar (thanks to sweetroots.blogspot.com for the recipe).

Coconut Milk Cheddar Cheese
Ingredients:

• 2 cans coconut milk (full fat, thai kitchen brand preferred)
• 3 Tbsp agar flakes* (see note below if using agar POWDER)
• 1 tsp balsamic vinegar
• 4 Tbsp tapioca starch
• 1 tsp smoked paprika
• 1/4 tsp liquid smoke
• 2 tsp sea salt
• 1/4 cup nutritional yeast (optional; but definitely gives it more cheesy-ness)    
• Pinch of Turmeric (optional; but gives it an authentic cheese color)

 Instructions:

1. Boil coconut until no longer separated.  
2. Add  white balsamic vinegar, agar flakes, and salt
3. Boil for 15 minutes (no need to boil if using agar powder)
4. Add remaining ingredients one at a time, whisking all the while.  
5. Cook another 5-10 minutes.
6. Remove from pan and but in greased, flat bottom glass dish, or parchment paper lined loaf pan (or rubber loaf pan).
7. Let cool 2 hours.  You could stick it in the fridge when cool and use the next day!  
8. Slice and enjoy (if put in fridge you can actually grate it!  Even if it's more slippery)

 *Note: Agar powder speeds this wonderful process of veagan cheese-making.  With the agar powder you don't have to boil it nearly as long.  Use only 3 tsp of powder!  After you add the vinegar, agar powder, and salt to the milk mixture, let it get a good boil then add all the remaining ingredients one-by-one, whisking all the while.  Remove from heat and place in container.  

   

Have fun with that Cheddar Cheese!  Bye!