Add water to the pot, but just below the bottom of the steamer basket, and place over high heat to bring the water to a boil.

Process all ingredients, including any optional high moisture ingredients, in a blender until very smooth. If adding herbs and spices, stir them in after blending.

Transfer to the cheese mold and rap the mold gently on a firm surface to settle the mixture and remove any air bubbles.

Place the uncovered mold into the steamer basket. Place the basket into the pot over the boiling water and cover with the lid. Set a timer for 30 minutes.

Remove the mold from the steamer and allow to cool about 1 hour. The cheese mixture will have a puffy appearance but will settle upon cooling. If steam condensation has settled on the surface of the cheese, or any oil has pooled, very gently blot with a paper towel to remove it (a shiny oily appearance is fine).

The cheese will be very sticky until fully chilled and hardened. It will also have a translucent appearance but will become opaque upon cooling. Cover with plastic wrap and refrigerate until hardened. This will take upwards of 12 hours with 24 hours being ideal.

Remove the cheese from the flexible silicone form. Slice or shred the block as desired. Wrap in a dry paper towel and store airtight in the refrigerator. Change the towel every few days. Stored properly, the cheese will last for weeks.