Wahoo! Today is a day of good things! First, somebody who had told me something about cellphones, which I had forgotten and written asking for the info again, refused to tell me by email (hey! I don’t have a phone!) Totally cool! I get to find out what I do remember about what he said and try to trick the seller into a good deal all by myself! A big thank you to my reluctant enabler!
NOW ON TO THE BIG CHEEZE SUCCESS!
I made a sunflower seed cheeze the other day, and, after the first 24 hrs. of it aging in a colander (and giving off whey all over the place), I decided to see what would happen if I put a weight on it and aged it another 24 hrs. When I went after it, there was a lot more whey in the drain bowl, but it was not a solid cheeze and it smelled really strong. I was a little concerned, but, still, that was 2 C of sunflower seeds, so, after I ate about 2 teaspoons of it, I decided to put it in the refrigerator and check it out later. The next day (yesterday, I tasted it again (still not sure), and swallowed about a tablespoon worth of it. RESULT: I did not die!
Tonight, I went back to it again. I decided to include it into my recent favorite sandwich (the sunflower/sesame seed bread with thinly sliced cucumbers, mature green peppers*, red onions, and a thick slice of tomato. I spread the aged sunflower seed cheeze on one slice, topped it with all the vegetables, and spread some of the fermented cashew/jalapeno cheeze I had left. YUMMM!!!!!!!!!
Okay, I am really really happy because this was an invention, and, also, because I wasn’t really sure about the “sharpness”, until I had let it sit in the refrigerator for a day (although I kept trying to see if it would cause a digestive upset) This aged cheeze, made with probiotics, tastes good (if you like “sharp” or “smelly” cheeze, and it works well with the digestive system.