![]() I was given a copy of The Cultured Cook for review, but all of my opinions are my own. It keeps in the refrigerator, covered, for about one month. Gently remove the cheese from the glass bowl, and serve upside down so the thyme leaves are on the top of the cheese. Refrigerate, uncovered, until it is set (about four hours). ![]() Pour the walnut mixture into a blender, add the salt and coconut oil, and blend until it is completely smooth pour it into the glass dish coated in thyme leaves. Once cool, pull the thyme leaves off the sprigs, and sprinkle them across the base of a small glass dish. Leave to ferment for 24 - 72 hours, depending on your climate. Cover the bowl with a clean, dry tea towel or a couple of layers of cheesecloth and secure with a rubber band (see images in post above). In a small frying pan over low to medium heat, sauté the olive oil and thyme until the sprigs are lightly crisped (about 3 to 5 minutes). Ensure there is enough space at the top of the bowl so that the towel wont touch the cheese when placed on top. If you want a fermented nut cheese with a firmer texture, I’d recommend equal parts cashews and almonds. Cover and let sit in a warm, undisturbed spot for two days. To get this texture, I used 1 cup of cashews. Empty the contents of the probiotic capsules (discarding the empty capsule shells) or the probiotic powder into the bowl, and stir to combine. Make the cultured cashew cheese base recipe Cover bowl and let cheese sit and ferment for 1-2 days. In a small glass or ceramic bowl, combine the walnuts and water. Three 2-inch sprigs fresh thyme, plus a few more for garnish (optional) ![]() Reprinted with Permission from The Cultured Cook by Michelle Schoffro CookĢ capsules probiotics or ½ teaspoon probiotic powder So add some new fermented foods to your diet for great health benefits and wonderful new tastes! Fermented Vegan Walnut Thyme Cheese This dairy-free cheese takes minutes of hands-on prep time, and then just some solo sit time to ferment.
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