Another day, another cheese story!
Yesterday, I uploaded the recipes for a Merlot cheese and a marbled cheese, also made with Merlot wine.
Today, I will share the recipe for a cheese that I soaked in Merlot wine for several days. To make this cheese, which is a variation of this steamed rice cheese, I used aquafaba. How I wish that I could give you all kinds of well thought-out reasons for my adding the aquafaba. The reality is that I just added it because I had aquafaba in the fridge and did not want it to go to waste.
Similarly, I used my intuition for the wine marinade in which the cheese leisurely rested for several days. It felt like a good idea to add both salt and balsamic vinegar but again there is not much scientific knowledge involved.
In order to really taste the wine, it would be best to serve the cheese immediately after taking it out of the marinade. I imagine that it would taste heavenly in an arugula salad, with the wine infusing the other flavors. Another idea would be to add thin slices of the cheese to a piping hot pizza, so that the cheese would soften and the wine marinade would lift the other flavors. Hmmmm…. I am getting hungry!
Once the cheese has been taken out of the marinate, it will dry pretty quickly and will taste less like the wine marinade. The red color remains though, which gives the outside of the cheese just that extra “je ne sais quoi.”
Steamed rice cheese with aquafaba
185 ml aquafaba
75 gram Asian white-rice flour (2.65 oz) – NOT glutinous rice flour
35 gram tapioca flour (1.2 oz)
75 gram refined coconut oil, melted (2.65 oz)
1.5 tsp kosher salt
1/2 tsp mustard powder
1/2 TBS nutritional yeast
1/4 tsp coriander powder
2 tsp vinegar
1/4 tsp lactic acid
Add all ingredients to a blender cup. Blend until completely smooth. Pour into two small glass or stoneware containers. Steam for 25 minutes. Place in the fridge to cool and firm. Remove one of the cheeses from its mould after 1 hour or and transfer it into the wine marinade.
1 cup dry red wine (I used a Merlot)
1 TBS balsamic vinegar
2 TBS salt
Combine the three ingredients into a glass bowl (I used a wide-mouth mason jar). Add the cheese and place in the fridge. Gentle swirl the jar with the marinade and cheese a couple of times a day.
I removed the cheese from the marinade after 3 days but I imagine you can keep it longer. The cheese seemed to firm up as it rested in the marinade.
In Part 3 of this post will include the recipe for
That´s very interesting!! Please, could you explain with more details what kind of rice flour is it? And hugs from Brazil!!
Hi Katharina. You should try to find an Asian rice flour, which us as fine as powder. Just make sure that you don’t get a glutinous rice flour, because that won’t work. Do you have any Asian stores in your post of Brazil? Sending hugs back to Brazil!