Cashew Cheese with Herbs
Snacks • European
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Cashew sour cream 5 oz
- Water 0 fl oz
- Herbs 0 oz
- Spices to taste
Step-by-Step Guide
Step 1
Add the bifidobacterium powder or the solution from one bottle of lactobacillus to the cashew butter. Gradually add water while mixing thoroughly until the mixture reaches a sour cream consistency. Place the pot in a warm spot.
Step 2
Do not heat the mixture above 105°F, as this may kill the colony of bacteria.
Step 3
It will take about a day for the mixture to ferment properly. When the process is complete, it will have a sweet-sour smell.
Step 4
Now transfer the mixture into a piece of cheesecloth folded four times, tie it up, and twist to squeeze out the excess moisture. Do not discard the liquid; instead, place it in the refrigerator to use as a starter for next time.
Step 5
You can add finely chopped herbs, garlic, spices, or dried fruits to the finished cheese. Then mix everything thoroughly again, shape the cheese, and place it in the refrigerator to mature in an airtight container. The cheese can be eaten after just 2 days.
Step 6
It can be stored in the refrigerator for at least a week.
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