Ingredients
Scale
- 3/4 cup/150 g millet
- 2 cups/450 ml water
- 1/4–1/2 tsp salt
- 1/2 cup/90 g melted refined coconut oil
- 4 tbsp nutritional yeast
- 1.5 tsp white or brown miso
- 1 lemon, juiced
- 2–4 capsules vegan probiotic (optional)
- flavorings of your choice (see notes above)
Instructions
- Rinse millet thoroughly, then add to a pot with 2 cups (450 ml) water and salt, and bring to a boil. Reduce heat to a simmer, and cook millet on for about 20 minutes, or until millet is very soft, and slightly overcooked. Stir it occasionally to avoid sticking and burning.
- Meanwhile melt coconut oil, and have the rest of the ingredients prepared. Both millet and coconut oil has to be hot/warm when making the cheese, otherwise they won’t combine.
- Add hot(!) millet, melted coconut oil, nutritional yeast, miso, lemon juice, and probiotics to a blender or food processor, and blend to combine. You can leave a little texture, if you prefer, or blend it very smooth.
- Adjust seasoning with salt and/or lemon juice, if needed. If planning to add extra flavors to your cheese, add those now too, and blend again to combine.
- Prepare two small ramekins by brushing them with coconut oil. Pour the millet mixture into the ramekins, and slightly press down, and smooth out the top.
- Place cheeses in the fridge for 1-3 hours, until they set. Once cheeses harden, carefully flip them using a small plate. Remove extra oil with a paper towel or kitchen towel, if too greasy.
- Cover cheeses with a bowl (or anything that’s not tight), and place back in the fridge. You can eat the cheese after 4-12 hours already, however it’s best to let it age.
- Flip cheeses every day. Vegan Millet Cheese will start to taste tangier and the texture will get harder after 2-3 days. It’s best, after about one week. Once desired taste and hardness is reached, wrap cheeses in parchment paper. It will keep for 2-3 weeks in the fridge. Enjoy!
- Prep Time: 10 mins
- Cook Time: 20 mins