I heard about nut cheese for a long time and never had the guts to try it myself. But when Lisa posted her success with almond cheese, it was enough for me to make me want to experiment too. I decided to try with pine nuts. Since those nuts are quite fatty, it gave an extraordinary rich and creamy nut cheese, with a bright pine nut flavor.
Since the cheese as is was a bit bland, I decided to flavor it with fresh chive and marjoram. A true delight! And why not make Azim bread chips to go with it? Oh shoot! While writing this post, I completely forgot the chips in the mini-oven and now the house is filled with smoke! Lesson learned: never write a post while toasting something…
Back to my nut cheese experiment. Here’s how I made it.
Ingredients (1 serving)
1 cup of pine nuts
Water, to soak and to blend
Half a packet of yogurt culture ferments
Cheesecloth
Sea salt, a good pinch, to taste
Chives, fresh
Marjoram, fresh
Soak the pine nut in some water for at least 2 hours. Drain and blend smooth in the blender with some water. The more water you mix in, the more water you’ll need to drain through the cheesecloth. Add the yogurt ferments and mix delicately. Pour in several layers of cheesecloth and suspend over a bowl and let sit overnight on the counter. Collect the cheese in a mixing bowl and add seasonings.
Have you ever try home made non-dairy cheese? How do/would you use it?
I heard about nut cheese for a long time and never had the guts to try it myself. But when Lisa posted her success with almond cheese, it was enough for me to make me want to experiment too. I decided to try with pine nuts. Since those nuts are quite fatty, it gave an extraordinary rich and creamy nut cheese, with a bright pine nut flavor.
Since the cheese as is was a bit bland, I decided to flavor it with fresh chive and marjoram. A true delight! And why not make Azim bread chips to go with it? Oh shoot! While writing this post, I completely forgot the chips in the mini-oven and now the house is filled with smoke! Lesson learned: never write a post while toasting something…
Back to my nut cheese experiment. Here’s how I made it.
Ingredients (1 serving)
Soak the pine nut in some water for at least 2 hours. Drain and blend smooth in the blender with some water. The more water you mix in, the more water you’ll need to drain through the cheesecloth. Add the yogurt ferments and mix delicately. Pour in several layers of cheesecloth and suspend over a bowl and let sit overnight on the counter. Collect the cheese in a mixing bowl and add seasonings.
Have you ever try home made non-dairy cheese? How do/would you use it?