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Ingredients
  • 1   13.5oz or 14oz can of full fat coconut milk
  • 1 Tablespoon of fresh squeezed lemon juice
  • 1 Tablespoon of a natural Liquid Smoke (for a less intense smoke flavor, use only ½ TBS)
  • ¼ Cup of water with 1 teaspoon removed
  • ½ teaspoon of Coconut Liquid Aminos
  • 2  heaping Tablespoons of Nutritional Yeast  Flakes
  • 2 Tablespoons of Agar-Agar POWDER (you’ll need about 8 Tablepsoons if you’re using flakes)
  • 2 teaspoons of Real Salt
  • 1 Tablespoon of Pamona’s Universal Pectin (it is cheaper to buy it in bulk HERE. I suggest doing this if you plan on making more cheeses or homemade preserves)
  • 1 teaspoon of the calcium water that you make from the special type of pectin that I linked to above
  • 2 Tablespoons of organic Corn Starch (you can sub Arrowroot Powder)
  • 1 Tablespoon of Tapioca Starch
  • 1 teaspoon of Xanthan Gum (often used in gluten-free baking and vegan baking)
Steps
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