Two nights ago, I set a sunflower cheeze to ferment (I usually do cashew cheezes, but I wanted to try something a little different – I mean, the stuff I add in is usually going to be the same no matter what I am making)
Instead of grinding the sunflower seeds into powder, the way I used to do, I soaked them overnight.
In the morning, I added salt and put it all into the Cuisinart, reduced it to mush, and then put it in a nutmilk bag, set it in a colander on a bowl with a jar full of water as a weight on top. (All of these things are different from my usual sunflower seed recipe)
I set it in the corner of the kitchen, and waited for 2 days. Tonight I opened it up and, although it tasted okay, something was missing. I went ahead and added in the garlic and onion and oil-cured kalamata olives, and prepared to let it set up in the refrigerator. Then I checked, and my body memory doesn’t have me putting in the probiotics. Should I or not? I decided to add probiotics at that point, and I am glad that I did. I put the first cheeze round in the food processor with a capful of probiotics, and, when I took it out, I could smell the difference!
So, now, I have decided to leave these very blended cheezes out one more night, and then put them in the refrigerator for another day.
One is just the garlic, onion, olive version, and the other one was going to be coated with dill, but the dill got mixed in when I added the probiotics. I am expecting good results, regardless.