Making Cheese from powdered Milk and Coconut Milk (Contains 12% – 14% protein)
1 2/3 cups skim milk powder
6½ cups water
1½ cups coconut milk (first and second extraction)
1 1/3 tsp.coagulant (DTRI-IFS-6 milk coagulant)
DTRI-IFS-6 milk coagulant can be made by soaking in hot water a piece of the cow’s abomasum (available at slaughterhouses) or crude rennet extract — 20 cc.in 1 tbsp.vinegar.
Casserole or container (with 2-liter capacity)
Thermometer, stirrer, dipper, knife, perforated tray
Muslin cloth, banana leaves or cut-wrap paper
1. Put the powdered milk in casserole and put water little by little until dissolved.
2. Add coconut milk and salt, stir well.
3. Heat to 75°C, stir slowly.
4. Cool container with milk in a vessel with water to cool until it is 38°C-40°C.
5. Put coagulant and stir for a minute.
6. Cover container and set aside for 40-50 minutes or until it has hardened and can be sliced.
7. Cut into 1″ x 1″ pcs., set aside for 10 minutes.
8. Drain the yellowish green filtrate but take care not to disturb the coagulated cheese.
9. Stir a little more the coagulated cheese to draw out more water (until 1½ liter in all).
10.Put the coagulated milk in the perforated tray or mold with muslin linings. Make the thickness even, cover with muslin cloth and let it drain some more for 1 to 2 hours. If a harder cheese is desired, put in the vegetable compartment of the refrigerator overnight to draw out more water.
Source: Greenfields, Vol.13 October 1983