Fermented cashew cheese update 🌞

Hi everyone,

Well I bought some soy live yoghurt this morning and put in in my liquidiser with cashew nuts that had soaked over night and I washed them thoroughly then blitzed them into a paste adding water to get the right constituency, I put it in a ceramic dish with a kitchen tissue on top above a radiator and its still fermenting nicely as you can see by the air bubbles. As its been in a warm spot for 7 hours I added some salt and cider vinegar, it's very tasty and has a bite to it and could be eaten as a spread like is is with some chives.

Mine's passed the taste test so is going in the fridge and then in the freezer over night to firm it up. freezing slows down the fermentation and makes it go much firmer...well thats the plan. 🎃

[Agoodenough]

How exciting Jerry. I’m impressed you’ve given this a go. Fingers crossed for tomorrow. I hope it firms up nicely and you like it 🌱

[happygirlami in reply to Agoodenough]

Got my fingers crossed for you too Jerry!!! I'm thrilled it past your taste test already!!!!

[happygirlami]

That is beautiful!! Do you know if it is necessary to use soy? I have an allergy to it, but would love to try making this.

[Hidden in reply to happygirlami]

Hey thanks, you can use any live culture coconut kefir/yoghurt would be good, some recipes use probiotic capsules.

And good luck the secret is to keep it warm and draught free so a yoghurt maker or even a soup thermos would be good. 🙂

[happygirlami in reply to Hidden]

Ahhhhhhhhh!!!! Great secrets....I love it!!! Thank you

[Hidden in reply to happygirlami]

You're welcome. 😊

[Hidden]

Oh wow Jerry how do you do it, you sound like a scientist😉

[Hidden in reply to Hidden]

Thanks Alicia, that's a great compliment. 🙂

[Hidden in reply to Hidden]

😁👍