How to Make PEANUT HALF-CURED CHEESE (Easy Recipe)

Soak the peanuts and remove the skins.

Blend the peanuts with water in a blender until a smooth mixture forms.

Transfer the mixture to a saucepan and bring it to a boil.

Strain the mixture through a fine-mesh bag (or similar) to separate the pulp, which can be used to make crackers or seasoned cassava flour (farofa).

Return the strained liquid to the saucepan, bring it to a boil again, and add the coagulant (lactic acid, vinegar, or lemon juice).

Let the mixture curdle for a few hours.

This step requires draining: let the liquid run off through a sieve placed over a container underneath for about 3 hours.

Transfer the cheese to a container with drainage holes (or lined with cloth), place a weight on top, and leave it in the refrigerator over a sieve underneath for one day.

After one day, the cheese will be firmer. Move it to an open container and leave it in the refrigerator for one more day to continue firming up.

Shape the cheese in a metal ring lined with parchment paper on the sides and bottom, and refrigerate for another day.

Remove the metal ring and the parchment paper from the cheese.

Salt the cheese after a few days, when it is very firm.

Store the salted cheese in a sealed container in the refrigerator until it reaches the desired consistency.