Author Topic: Raw Almond "Cheeze"  (Read 4145 times)

Offline ThermomixBlogger

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Raw Almond "Cheeze"
« on: May 04, 2010, 02:02:44 am »
It's been a long time since I've posted here because I'm toooo darned busy these days  :(

but -- I've been experimenting with more raw foods and it's opening up a whole new world...
Here's a little raw recipe that I put on the blog recently which appeal to raw forum members.

RAW ALMOND CHEESE (fermented. peppered)

Ingredients:

290 g. raw almonds (organic is best of course) soaked for 8-10 hours, drained, rinsed and skinned
250 ml water
1 tsp. light miso
½ tsp. probiotic powder
1/8 tsp. nutmeg powder
½ tsp. dried garlic powder
½ tsp.  salt
2 tbsp. nutritional yeast flakes
10 g. organic cold-pressed flax oil
black or other peppercorns and/or cracked pepper
coarse salt

Method:

# Put soaked, skinned almonds in Thermomix bowl with water, miso, and probiotic powder. Blend for one minute on speed 8.
# Line a colander or strainer with cheesecloth and set over a bowl to collect liquid as it drains. Put blended mixture into cheesecloth and overlap with extra cheesecloth. Place a small plate and weight on top. Allow to ferment in a warm (not hot) place for 12-24 hours. (Less time is needed in warmer weather.) I put mine in the oven with just the light bulb turned on for 24 hours.
# Once fermented, do the following: put garlic powder, nutritional yeast, 1/2 tsp. salt and nutmeg into dry Thermomix and whiz 5 seconds on speed 8.
# Add the flax oil and the fermented almond ‘cheese’ and mix gently for 5 seconds on REVERSE speed 1.
# Press into molds and refrigerate.  After about four hours (or more), gently remove from molds and coat the rounds with a mixture of peppercorns and ground salt.  (Depending on what type of pepper you are using, you may want to loosely grind peppercorns with coarse salt in Thermomix before doing this.) Keep wrapped in parchment paper or butchers paper in fridge for up to 5-6 days.
# Serve as you would cream cheese or goat cheese. Consider blending with more healthy flax oil and minced fresh garlic or herbs to make a healthy dairy-free veggie dip.

If anyone dares to try this  :o there are more photos and additional tips on the blog:
http://www.superkitchenmachine.com/2010/6606/thermomix-raw-almond-cheese-recipe.html

That's all for now!
 ;)
ThermomixBlogger Helene

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Offline Tebasile

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Re: Raw Almond "Cheeze"
« Reply #1 on: May 04, 2010, 03:19:05 am »
Interesting your version Helene  :-*
Elisabeth -Thermomix Consultant- from Ontario, Canada
http://tebasileskitchen.blogspot.com/

Offline Thermomixer

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Re: Raw Almond "Cheeze"
« Reply #2 on: May 05, 2010, 12:14:42 am »
Interesting Helene - what is in your Probiotic powder?

Know what you mean about being busy !!  :-* :-*
Thermomixer in Australia

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http://thermomixmagic.blogspot.com/ - our joint blog in Oz - please feel free to join us.

Offline ThermomixBlogger

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Re: Raw Almond "Cheeze"
« Reply #3 on: May 06, 2010, 03:11:38 am »
Thermomixer -- the probiotic powder is something common (here?) that sells in the Vitamin section. It is kept refrigerated, in capsules, a supplement for intestinal health.... sort of a heathy yeast product....

There are many different versions and I don't think it really matters what 'type' is used for this recipe, any probiotic powder should do the job of starting off the fermentation.

The one I use is fairly complex, but that just happens to be what I keep on hand -- it contains:
Lactobacillus casei: 25%
Lactobacillus rhamnosus: 25%
Lactobacillus acidophilus: 20%
Lactobacillus plantarum: 10%
Streptococcus thermophilus: 7%
Bifidobacterium breve: 5%
Bifidobacterium bifidum: 5%
Lactobacillus bulgaricus: 3%

Here is a link to the manufacturer's site:
http://www.udoerasmus.com/products/probiotics_adults_en.htm

Hope this helps!
 ;)
ThermomixBlogger Helene

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around the world and at home.
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Offline Thermomixer

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Re: Raw Almond "Cheeze"
« Reply #4 on: May 06, 2010, 08:19:57 am »
Thanks - yes - sounds like it will help my bowels  ;)
Thermomixer in Australia

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http://thermomixmagic.blogspot.com/ - our joint blog in Oz - please feel free to join us.

Offline Tebasile

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Re: Raw Almond "Cheeze"
« Reply #5 on: June 23, 2010, 01:56:57 am »
I made Helenes "Cheese" and it's even better ripened after 6 weeks  :) :

http://tebasileskitchen.blogspot.com/2010/06/thermomix-blogger-helenes-raw-almond.html
Elisabeth -Thermomix Consultant- from Ontario, Canada
http://tebasileskitchen.blogspot.com/

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Re: Raw Almond "Cheeze"
« Reply #5 on: June 23, 2010, 01:56:57 am »