Cultured Coconut Cream Cheese gf/vegan/raw
Lets talk about cream cheese. Not only is this amazing and versatile ingredient key to one of my favorite desserts *cheesecake*, or smothered on a cracker with strawberry jam - cream cheese is one of the few ingredients I have missed and never thought I could eat again!
This took quite a bit of experimentation (no worries - each test did not go to waste), but finally I perfected it! So thick, smooth and creamy - and because its cultured, you can hardly taste the coconut!
Also not to mention the amazing health benefits of adding cultured or fermented products into your diet - but I'm sure you know about these so I wont bore you!
Stay tuned for some recipes made from this magical ingredient!
Cultured Coconut Cream Cheese
2 cans organic full fat coconut milk
1 probiotic capsule (I used Klaire Labs but any refrigerated capsule with *37 billion will do)
1 tsp maple syrup or coconut nectar (feeder)
Place coconut milk in the fridge over night. The following day, scoop out the cream layer, leaving the water behind. Place cream in a glass bowl (metal will harm the probiotics) along with the contents of one probiotic capsule and 1 tsp of liquid sweater. Mix well with a wooden or plastic spoon (again on metal!) and leave covered in a warm-ish (70 F) place or on top of a heating pad on low for 18 - 24 hours (depending on how cultured you like it). Refrigerate and when cold, eat on well anything or stay tuned for some recipes made with this magic!
*** If you use coconut milk with out guar gum or agar agar in it it will produce a little grittier texture (Trader Joes, Natural Value). If you desire a really smooth texture go for the Organic Whole Foods one or Thai Kitchen Organic.