I have recently been making some quick vegan cheeses such as paneer and halloumi with similar methods to making the dairy version of these cheeses. The process I'm following is roughly:
- Blend softened/soaked nuts with water and strain to create a creamy plant milk.
- Bring milk to the boil, then immediately remove from heat and add coagulant (lemon, vinegar, etc.).
- Gather curds in cheese cloth and press/chill until firm enough.
That is typically followed by various types of brining/other cooking/etc. depending on the style of cheese.
The cheese has actually been coming out really well, but I feel lacks saltiness. I have tried things like covering in cheese salt for storage, brining, etc. but I find this hasn't really helped. I would like the actual cheese itself to be saltier. As I have only been using plant milk I'm not sure whether this lack of saltiness is something that also happens with dairy milk or not.
So how do I make my cheese saltier? Can I add a fine salt to the curds before pressing? Should I add salt to the milk before boiling (or will this hurt coagulation)? I'm not sure exactly where to start!