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Almond Cheese


Almond Cheese Ingredients

  1. Almonds 2 cups
  2. Extract of wheat 1 cup
  3. Concentrated lemon juice 2 tablespoons
  4. Cranberries 1/2 cup
  5. Honey 1 tablespoon
  6. Coconut oil 1 tablespoon
  7. Salt (large without iodine) 1 teaspoon
  8. Dried ground ginger 1/4 teaspoon
  9. Ground nutmeg 1/8 teaspoon
  • Main Ingredients Cranberries, Nuts
  • Serving 1 serving
  • World Cuisine

Inventory:

Glass (capacity 250 milliliters), Teaspoon, Tablespoon, Half-liter sterilized jar, Stove, Kettle, Deep bowl - 4 pieces, Paper kitchen towels, Blender, Colander, Sterile gauze - 1 meter, Elastic band, Sterilized plastic container with a lid, Knife Large flat dish

Making almond cheese:

Step 1: prepare a light extract from wheat grains.

First of all, prepare a light extract of wheat! What is it for? This liquid improves digestion and is very often used in the fermentation of fermented milk products, bread and other food products, giving them a pleasant aftertaste, aroma and a denser texture. We take wheat grains, sort and remove all damaged, rotten and moldy if any. Then pour them into a half-liter sterilized jar and fill them with clean boiled and cooled to room temperature water. Soak Wheat in Water 1 day before making cheese in a warm, dark place.

Step 2: prepare the almonds.

After one day, you can start cooking almond cheese. To do this, turn on the stove to a strong level, put on it a full kettle of ordinary running water and bring the liquid to a boil. Pour the right amount of almonds into a deep bowl and pour boiling water over it. We stand nuts in hot water 15 - 20 minutes, it takes so much time for the shell to move away from the nuts. In 15 - 20 minutes drain water from almonds and remove peel from each nut with clean fingers. After drying them with paper kitchen towels and transfer the nuts to a dry, clean bowl of the blender.

Step 3: mix the ingredients.

Grind the almonds with a blender until a smooth creamy texture for 1 - 2 minutes turning on the device at the highest speed. Then we take a jar of wheat, pour the liquid into a glass and add the extract to the chopped nuts, we also add the right amount of concentrated lemon juice, coconut oil, dried and ground ginger, as well as nutmeg. Re-mix the ingredients at high speed for 2 to 3 minutes. Then we transfer the nut mass into a deep bowl and in order for the cheese to be fresh, add a tablespoon of honey and a little cranberry to the mixed products. Now we arm ourselves with a hand blender and slightly chop the berries, interfering them in a nut mass with honey. It’s not worth zealous, enough 1 - 2 minutes intensive mixing at high speed.

Step 4: infuse the cheese.

In a deep bowl, set a colander or sieve with a fine mesh and put a piece of sterile gauze in it, after folding it in 3 layers. We shift the nut and berry mass into cheesecloth, connect all sides of the transparent fabric together so that a bag is obtained, and fix them with an elastic band or simply tie them. We put the gauze bag back into the colander and put the cheese under the press, this may be another bowl filled with water or any other medium-sized containers, such as a jar, several bowls. We put the resulting structure in a warm place, away from direct sunlight and stand the cheese in this form 12 hours. Some say that you need to withstand a nut product at least 48 hours, but this is only if you want to get super useful enzymes.

Step 5: bring the cheese to full readiness.

After 12 hours, the cheese will be completely edible, remove it from gauze and use a tablespoon to transfer it to a sterilized plastic container. We close the container with a tight lid and put it in the refrigerator on 8 ocloc'k, in order for the cheese to brew and condense. After the required time has passed, remove the container with cheese from the refrigerator, turn it upside down over a large flat dish, squeeze the container slightly with your hands, the cheese will easily come out of shape and will end up on the dish.

Step 6: serve the almond cheese.

Almond cheese is served chilled, after being sliced ​​into portions. In addition to this fragrant dish, you can serve salted crackers, fruits, berries. Also, this type of cheese is very often used in the preparation of vegetable salads and in such pastries as pizza or cheese pie. Well, and under a glass of tender sweet or semi-sweet white wine, this almond product is generally incomparable! Cook and enjoy! Enjoy your meal!

Recipe Tips:

- - Before making cheese, sterilize the entire inventory in any way you like, for example, in the microwave, stove or in the usual old-fashioned way "on the teapot". Do not avoid this process, remember that in the environment, in addition to beneficial bacteria, there are also harmful microorganisms!

- - A high-quality extract from the grain should be with a light earthy aroma, pale straw color, the taste is slightly tart, and sour. If the smell is too harsh and gives off very much earth, it is better to refuse such an extract and prepare another portion of better grain.

- - On soaked wheat, you can cook another extract for the second portion of cheese, but in this case, the wheat must be kept in water for at least 1 - 2 days.

- - If you have prepared an extract from wheat in advance, do not forget that it can be stored in the refrigerator for no more than 1 week.

- - This type of cheese can be stored in the refrigerator for no more than 2 weeks, having previously hermetically packed.