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Fermented Nut Cheese Recipe
This is a recipe for a simple macadamia nut cheese. In the picture you can see two different kinds of macadamia nut cheese, that are made from this base. The base is good as it is, but rolling it in pink peppercorns or herbs, and making it into a log instead of a round is another variation.
Calories: 325kcalCarbohydrates: 7gProtein: 3gFat: 33gSaturated Fat: 5gSodium: 295mgPotassium: 183mgFiber: 4gSugar: 2gVitamin C: 0.6mgCalcium: 38mgIron: 1.7mg
- 2 cups macadamias soaked for 8 hours
- 1 cup water
- 1 teaspoon probiotics
- 3/4 teaspoon salt
- 2 teaspoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Blend macadamias, water and probiotics in a high-speed blender until smooth.
Place the mixture in a strainer that has been lined with cheesecloth or in a nut milk bag and place a weight on top. The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out.
Leave to culture in a warm place for at least 24 but no longer than 48 hours.
Once culturing is complete stir or process in the salt, nutritional yeast, onion powder and garlic powder.
Transfer the cheese to a ring mould.
At this point you can remove the ring mould and place in the refrigerator until ready to serve. You can also remove the ring mould and then place in a dehydrator at 105 degrees F for 24 hours to get a rind.