Frequently Asked Questions:
Can I use plant-based milk to make this cheese?
Yes, but the texture and flavor will differ; use soy or almond milk and adjust the setting agents accordingly.
What can I do with the leftover whey?
Whey can be used in smoothies, soups, or as a liquid in bread baking.
Can I skip the gelatin?
Skipping gelatin will result in a softer cheese. Agar-agar can be used as a vegetarian substitute.
Can I make this cheese without chia seeds?
Yes, chia seeds are optional and can be omitted or replaced with flax seeds.
How can I make the cheese firmer?
Increase pressing time or add an extra teaspoon of gelatin.
Is it necessary to press the cheese?
Pressing helps firm up the cheese and remove excess moisture, enhancing texture.
Can I add other herbs or spices?
Absolutely, try adding garlic powder, dill, or red pepper flakes for variety.
How long does the cheese last in the fridge?
It will keep for about 5 days when stored in an airtight container.
Can I freeze the cheese?
Freezing can alter the texture, making it crumbly; fresh is best.
Is this cheese suitable for people with lactose intolerance?
It depends on the milk used; lactose-free milk can be substituted for those with lactose sensitivity.