|This almond cheese may rock my world!|
1 cup raw almonds, blanched and peeled*
1 cup kefir water (1 cup water with 2 capsules of probiotic powder) or Rejuvelac**
Reserve 1/2 cup of the water kefir and set aside.
In a high-speed blender, place almonds and 1/2 cup of kefir water and process until smooth. Add more reserved water if necessary (by the teaspooon) to form a smooth, creamy texture. Scoop into a cheesecloth-lined strainer. Allow to strain and ferment for 12 to 48 hours, until desired tartness is achieved.
Remove cheese from strainer, then refrigerate the cheese until ready to use.
*To blanch almonds
Bring pot of water to vigorous boil. Have a strainer and a large bowl with ice and water ready. Add almonds to boiling water and boil for 60-90 seconds. Drain into strainer and plunge into ice water bath until cool, just a minute or so. Drain into strainer and then place onto plate covered with paper towel. Get comfortable in front of TV or outside in the sun and proceed to take off skins by holding each almond between your fingers and pressing down. The skin will pop/slide off. This really doesn't take all that long, just sounds complicated.
**Rejuvelac is made from 3 day fermented wheat and recommended by Ann Wigmore of Hippocrates fame. Rich in lactobacilli probiotics. Here is a recipe for it. There are many more.