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.
Posted in ARCHIVES
Tagged aged nut cheeze, aged seed cheeze, cheeze, fermented cheeze, fermented food, fermented nut cheeze, nut cheeze, raw vegan cheeze, raw vegan lifestyle, raw vegan recipes, seed cheeze, sunflower seeds
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.