2tablespoonof agar agar powder(or carrageenan kappa)
1teaspoonhimalyan pink salt
a dash of turmeric optional
Spray or lightly grease a cheese mould and set aside
Combine the water and the almond milk in a medium sized saucepan and bring to the boil
Once boiled, add the rest of the ingredients and proceed to stir
Reduce the heat to medium/low and continue to stir for 5 minutes until everything is combine and slightly thickened
Pour the liquid into a mould and allow to completely cool (this can take 1-2 hours) uncovered
During the given time the cheese will begin to set.
Once cool, wrap the top with foil/saran/cling film and transfer to the refrigerator and leave to completely set (this will take a few hours but I like to leave it overnight)
Don't skip any of these ingredients as this is what makes the recipe work.
DON'T use agar agar FLAKES, it isn't as strong as the powder and is likely NOTto set your cheese.
If you don't have a cheese mould use a small clear pyrex dish or ramekin roughly 5 inches x 2 inches (12 cm x 5 cm)
If you are using a pyrex you may need to run the knife around the perimeter to ease the cheese out.
The texture of your cheese may have a slightly jello type of feel to it, this is normal, remember this is alternative cheese.
Your cheese will be softer then conventional cheese but firm enough to pick it up and use against a box grater.
PLEASE PLEASE keep in mind this cheese DOESN'T NOT MELT. Make sure you are aware of this as I do not want to mislead you. It's up to you to read the recipe post and notes/tips first and then decide if this recipe is for you!
To extend the life of the cheese, store in the freezer for up to 3 months
Keep the cheese chilled at all times and use within 5 days.
Allow to thaw out (doesn't make very long) and use accordingly.