Rice Cheeses

Name: Rice Cheeses
Yield: Each flavor makes approximately 2 cups
Cuisine: American
Ingredients: 2 teaspoons apple cider vinegar; ¼ teaspoon black pepper; 1 teaspoon salt; ½ teaspoon lactic acid; ½ teaspoon cream of tartar; 1 tablespoon nutritional yeast; 1½ teaspoons carrageenan; 1 teaspoon garlic powder; 2 teaspoons onion powder; ¼ teaspoon dry mustard; 1 tablespoon apple cider vinegar; 1 cup Bulk Base; 1 cup rice, cooked in 6 cups water; ⅓ cup dehydrated potato flakes; 1 teaspoon 20 billion CFU probiotic powder, or 2 capsules vegan-friendly 10 CFU probiotic loose powder pills, capsules removed; 1 can full-fat coconut milk (approximately 13 ounces), refrigerated overnight; 2 teaspoons lactic acid; 1½ teaspoons turmeric powder; 2 teaspoons tomato paste; 3 tablespoons nutritional yeast; ¼ cup Cultured Coconut Milk; 1 teaspoon apple cider vinegar; 2 teaspoons salt; 1 tablespoon coconut oil

Preparation info

Each flavor makes approximately
2 cups

Difficulty
Easy

Appears in

Plant-Based Gourmet

By Suzannah Gerber

Published 2021

About

Ingredients

Cultured Coconut Milk

1 can full-fat coconut milk (approximately 13 ounces), refrigerated overnight
1

Americas
United States
cheese
Vegan
Gluten-free

Method

Whisk the coconut milk with the probiotic powder. Let culture in the fridge for at least 12 hours, but no more than 20 hours. Too little and your culture hasn’t gotten strong enough; too much and you’ll end up with an overly powerful and sour culture.
Combine the ingredients for the Bulk Base, or use from a previous batch.
Combine all ingredients for