August 2, 2012
Horseradish, Garlic and Dill Cheese
1 1/2 cups cashews, soaked 2 -4 hours
1/2 cup water, as needed
3/4 tsp probiotic powder
2 Tablespoons fermented brine from kimchi, or Bubbies Sauerkraut (juice only) - optional
1 teaspoon nama shoyu (optional)
2 teaspoons dried dill (or 2 T fressh)
1/4 teaspoon garlic powder
1 Tablespoon grated horseradish
1/4 teaspoon sea salt
1 Tablespoon lemon juice
1. Blend cashews and 3T water to start. Add more as needed until you get a thick ricotta cheese consistency.
2. Add probiotic powder and fermented liquid
3. Place a piece of doubled cheesecloth into a strainer (over a bowl to collect any whey) and pour cheese into this.
4. Wrap up firmly. Cover with an upside down plate. Set a bottle of water on top of plate, as a weight.
5. Cover with a towel and set in a warm corner. Or place in dehydrator for several hours at 80 degrees F. (check inside of dehydrator with thermometer.)
6. Set for 12 to 24 hours. (Check taste after 12 hours. It will get tangier the longer it ferments)
1. Remove cheese from cloth and place in blender. (or mix by hand)
2. Add remaining ingredients to taste.
3. Pour mixture into a ring mold or small container and sprinkle with fresh or dried dill. If you like a rind, place cheese, still inside ring, into dehydrator for an hour or so.
4. Refrigerate for 3-5 days or until firm enough to remove from mold.
5. Store in refrigerator, and it's ready to eat. Will firm up over time.
6. Normally this cheese can last up to 3 weeks, but once you add raw herbs and spices, the shelf life is greatly shortened.
Option: Divide the base cheese mixture into two or three portions, season separately with different herbs variations, and use smaller ring molds or cookie cutters.Now you have a lovely cheese plate.
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