Servings: Makes 2 cups
Cook Time: 0 minutes
Prep Time: 30 minutes
Ready In: 6-8 hours for soaking almonds, and 12-24 hours for fermenting
Make Sure You Have: a high speed blender, an empty green plastic berry container and a cheese cloth.
1 & ½ cup raw organic almonds, hot-soaked and peeled
¾ cup water
¼ tsp probiotic powder or the contents of 2 probiotic capsules
1. Start off by soaking your almonds in water for 6 to 8 hours. Then proceed to hot-soak and peel your almonds.
2. To hot-soak and peel the almonds, first fill a small saucepan with water and bring to a boil. Turn off the heat. Add the almonds to the hot water and allow to sit for 3 minutes. Strain the almonds and rinse them with cool water. Peel the almonds and discard the peel.
3. Place the almonds and water in a high-speed blender and process until smooth, adding more water if necessary to form a creamy texture.
4. Add the probiotic powder and blend briefly to incorporate. Pour the almond mixture into a cheesecloth lined berry container resting in a strainer, and sitting atop a second larger bowl to catch the drips. Allow cheese to strain and ferment for 12-24 hours or until desired tartness is achieved. Check tartness by initially tasting your cheese after 12 hours and again at regular intervals until it has the right amount of tartness for you.
5. It will become a creamy, soft, ricotta-like cheese. You can store in an airtight container in the refrigerator for up to two weeks.
6. Cheese can be transferred to a mold after straining and left to sit at room temperature with a weight on top for 6-8 hours to help it adhere to the cheese mold shape before serving.
7. Serve with your favorite savory crackers and enjoy!