"Reinventing Indulgence" One meal at a time!

macadamia-pine nut ricotta cheese with basil and garlic spices
fresh farm strawberries and raw dehydrated crackers

Interesting nut cheese experiment today– I wanted to make a nut cheese from the soaked macadamia and pine nuts that I prepped the night before. I made this two different ways- they both came out very good.

Batch 1- from the soaked nuts (no fermentation)

  • I soaked the nuts for about 8 hours although the recipe says 2-6 hours.
  • We drained the nuts and rinsed them well.
  • Next we put them in the blender with water filled to half way of the nuts. 
  • We pulsed it but definitely not into a smooth paste. 
  • We directly added fresh garlic, olive oil, lemon juice and spices (basil, salt and pepper).
  • We blended it again so that it had a ricotta-like consistency.

*For the record, I think I did this part wrong. I think I was suppose to ferment the drained nuts first with the miso as shown below. The only thing is- it really tasted good- so good in fact that a day later we combined both cheeses and re-spiced them up to perfection!

Batch 2- from the soaked nuts – drained and then fermented

  • soaked the nuts for about 8 hours although the recipe says 2-6 hours.
  • We drained the nuts and rinsed them well.
  • Next we put them in the blender with water filled to half way of the nuts. (TEST THIS- USE less water and add in if necessary).
  • Add in the MISO and pulse into a ricotta-like consistency.
  • Pour or scoop into mason jars.
  • Cover with cheesecloth to FERMENT and leave at room temperature for 6-12 hours (no more than 12 hours).
  • The cheese should ferment and separate with the (liquid) whey portion going to the bottom.
  • Press the cheese through cheesecloth or a milk bag. The liquid portion release is whey.
  • The solid part is cheese which can now be spiced and refrigerated. 

*I need to try this experiment again. This is only my second time and there wasn’t any whey this time. 

The cheese was delicious.. lol
That I know for sure!

Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.
[Tuesday July 3rd 2012 blog]

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