Raw Almond "Cheeze"

[ThermomixBlogger]

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  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!
 

[Tebasile]

Interesting your version Helene 

[Thermomixer]

Interesting Helene - what is in your Probiotic powder?

Know what you mean about being busy !! 

[ThermomixBlogger]

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!
 

[Thermomixer]

Thanks - yes - sounds like it will help my bowels 

[Tebasile]

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