I’ve just put a cashew cheeze base to ferment.
Here’s the base recipe:
3 C cashews,soaked for 6 hours
1/4 C water
3 capsules New Chapter All Flora probiotics
1/2 t sea salt
I processed the cashews through my Champion juicer with the blank plate. (this gives a very smooth pate, but… the reason you might want to use a high speed blender, or even a food processor, which is what I have always used before, is that is a bear to clean out all of the parts of the Champion)
Then I emptied the probiotics capsules into the water, added the sea salt, and mixed it well.
Then I put the sea salt/probiotics/water mix into the bowl with the cashew nut paste, and mixed it up well, using the spatula which came with my Cuisinart and is very strong.
I lined my colander with two layers of cheesecloth, put the cashew mix in, and folded the cheesecloth over it. I put the colander over a bowl in the corner of what was the stove top, which is now where I place ferments – it’s the darkest part of my kitchen, and, possibly, the coolest, but definitely not cold (I’d guess that, right about now, the temperature there is @80 degrees)
I plan to ferment this cheeze for 48 hours before I season it, form it, and refrigerate it.
Yesterday, at Broadway Panhandler, I picked up some steel rings, which said they were for cutting pastry, but which will do nicely for forming the cheeze (and were about $10 less than a spring form). I’ll use them to form the cheeze into nice rounds, which I will refrigerate, after I’ve seasoned the cheeze – I’m thinking of making one jalapeno mushroom cheeze, and one garlic dill cheeze, but anything can happen between now and then.