Coconut cream cheese
1 can coconut milk (not low fat), very well chilled - I use Thai Kitchen Coconut Milk
1-3 capsules non-dairy probiotic - powder only
1 1/4 Tablespoons fresh lemon juice
pinch of kosher salt
Carefully remove the chilled can of coconut milk from the refrigerator, using care not to tip or shake the can. You want to keep the solid milk separate from the coconut water.
Open the can and, using a knife, trim around the edges of the can to loosen the solid milk. Slide the milk out without tipping the can. Place the solid milk into a bowl. Reserve the coconut water for smoothies or shakes, if desired.
Add the probiotic powder OR the lemon juice and salt to the coconut milk. Stir well to combine.
Place coconut milk mixture into a nut bag nestled inside a coffee-filter-lined strainer over a bowl. Cover with a coffee filter, if desired.
Place in a cool, dark place, such as the microwave or oven. Let sit for 24-36 hours to drip off the excess liquid and become cultured. Taste after 24 hours to check the tang level. The longer it sits, the more the tang will develop. Don't go past 36 hours.
Transfer the creamy, semi-firm mixture to a container with a lid. If you wish to flavor your cream cheese, this is when you stir in your "add-ins". Cover bowl and store in fridge for at least 6 hours to allow cream cheese to solidify and chill.
Ready to serve when firm.