Ingredients
- 2 cups almonds, hot soaked, peeled, and cold soaked
- 1 cup non-chlorinated water, plus additional to thin, if necessary
- 1/4 teaspoon probiotic powder
Method
- Put the peeled and soaked almonds, water, and probiotic powder in a high-performance blender and blend until smooth, adding more water if necessary to achieve a smooth, creamy consistency.
- Line a small colander or plastic berry basket with damp cheesecloth, allowing several inches of the cloth to drape down the sides.
- Set the colander or basket on top of a shallow dish and pour the mixture into the cheesecloth. The dish will catch the liquid as it drains from the cheese.
- Fold the excess cheesecloth over the top of the cheese, and place it in a warm (not hot) location to ferment. After about 2 hours, place a weight on top of the cheese to help press out the excess liquid. (An ideal weight is a cup of grains or seeds in a glass jar.)
- Check the cheese every 2 to 3 hours, and drain the excess liquid so it doesn’t sit in liquid. Continue fermenting for a total of 8 to 12 hours or until the cheese reaches a cheesy flavor that suits your tastes.
