Probiotic Sweet Coconut Cream Cheese
1 x fermenting jar or bottle
Cheesecloth or nut milk bag
Large Bowl Hanging system (rubber band, kitchen utensil and jar)
1 x small jar to store cream cheese
500mls Coconut Cream Kefir, grains removed
3 Tbsn Maple Syrup or sweetener of choice
Flavouring options (choose one or two):
1 tsp Vanilla extract
1 tsp Cardamom, ground
1 tsp Cinnamon, ground Orange juice and zest
3 Tbsn pureed fruit of choice
1/4 Cup roasted strawberries
To make the coconut cream kefir substitute coconut cream with the dairy milk and following the basic kefir instructions. Ideally you would like to use fresh coconut cream, but if this is unavailable then canned is also fine as long as it has a high fat content. Allow the coconut cream to ferment with the kefir grains until it has separated and the top of the fermenting vessel resembles cottage cheese. Remove the grains from the mixture with a clean plastic spoon.
Line a plastic strainer/ colander with cheesecloth.
Place the strainer over a bowl or container ensuring the strainer is not touching the bottom of the bowl.
Pour the coconut cream kefir into the strainer so that the liquid starts to drip through the cheesecloth into the bowl. You can leave this to drip in the fridge overnight.
Once the liquid has all dripped out of the cheese, take it out of the fridge and place the cheese into a mixing bowl or food processor.
Add the sweetening options of your choice (honey, syrup, sugar), whisking to mix it through the cream cheese. Step 6: Spoon the cream cheese into a jar and store in the fridge.
Maple syrup and roasted strawberries is delicious with coconut cream cheese! To roast strawberries all you need to do so is cut the stems off, drizzle with honey and place them in an oven 160 degrees Celsius for 10-15 minutes. Stir these through your sweetened coconut cream cheese.