Aged Parmesan Cheese

 

Ingredients
2 cups Plant Milk Yogurt Cheese
6 tablespoons nutritional yeast flakes
¼ cup medium brown miso
1/4 cup plant butter
2 tbsp carrageenan
½ teaspoon salt, plus more as needed

Instructions
Put the yogurt cheese, nutritional yeast, and miso in a medium bowl. Mix well.
Put a piece of parchment paper over a drying rack. Gather the mixture into a ball and transfer it to the covered rack. Flatten it to form a brick or round about ½ inch thick.
Sprinkle about ¼ teaspoon of the salt evenly over the top.
Put the rack and cheese in a cool place with good air circulation. Let air-dry for 24 hours. The cheese will become somewhat firm, and the top will be dry enough that the cheese can be flipped over. Use the parchment paper to flip the cheese over directly onto the rack; discard the parchment paper. Wash your hands well, rinse them thoroughly, and while they are still wet, sprinkle the remaining ¼ teaspoon of salt over your palms. Rub the salt over the top and sides of the cheese. Let air-dry for 10 to 14 days, flipping the cheese over every 2 days and checking daily for mold or other unwanted surface growth. If there’s any sign of mold or other growth, scrape or cut it off as soon as it appears and sprinkle a bit more salt on the surface. The cheese is ready when it is hard and quite dry throughout (slice and check).
Wrapped in plastic wrap and stored in a ziplock bag, Parmesan will keep for about 4 months in the refrigerator or freezer.