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Almond Cheese


excerpted from the book
Yields about 2 cups      BL NMB
Ingredients:
  • 1½ cups almonds skins removed, then soaked 6-8 hours (2 cups once soaked see note on page 70)
  • 1/8 teaspoon probiotic powder OR 1 emptied capsule
  • 2 cups water to blend
Directions:

Once skins are removed and almonds are soaked 6-8 hours, rinse and drain them.

Place the white peeled almonds into a high speed blender, along with the probiotic powder and water. Blend mixture until smooth and fluffy. If necessary, use a spatula to gently guide the sides of the mixture into the center vortex, being careful not to work too deep and engage the blender blade.

Place smooth almond cheese inside a More than a Nut Milk Bag. Let sit in a quart jar or bowl for 2-3 hours. This allows the probiotic to incorporate into the cheese and begin the fermentation process.

Note: If you do not do this step, no worries, but allowing the mixture to rest for a couple of hours before hanging gives you a quicker, more uniform fermentation, and more of the probiotic is retained in the cheese instead of draining away.

Hang the mixture over a bowl or plate to catch any excess liquid as your cheese ferments. Leave for approximately 6-8 hours or until desired taste is achieved.

   
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