1 16 ounce package of Coconut Yogurt
Salt and Pepper to taste
Optional ingredients: rosemary leaves, lavender flowers, chamomile flowers, thyme leaves
- Hang a wire mesh strainer in a 2 to 4 quart sized bowl.
- Line it with one layer cheesecloth. Make sure to cut a large enough piece to wrap around the coconut yogurt.
- In a separate bowl, mix together the coconut yogurt with salt and pepper.
- Now carefully pour the coconut yogurt on top of the cheesecloth covered strainer, and carefully wrap up the coconut yogurt with the excess.
- Place the bowl and strainer inside your refrigerator, and wait 24-48 hours. You waiting for the outside of the yogurt to dry out and form a rind.
- After a rind has formed, carefully unwrap the coconut yogurt from the cheesecloth, but continue to age the yogurt on top of the strainer for another 24-48 hours inside your refrigerator.
- By then, the yogurt should have reduced in size by about 1/3rd to half. You can either continue to age it, or cultivate it then.
- At the point where you’re ready to eat it, carefully cut away the dry rind, and mix the thick creamy “cheese” center with your favorite optional herb.
- Store your coconut yogurt “cheese” in an airtight container in your fridge.