Monday, September 07, 2015
The recipe comes from Miyoko Schinner's The Homemade Vegan Pantry, which is turning out to be an extremely useful resource. Here's the process:
2 cups blanched almonds
1 cup liquid from sauerkraut
a bit of salt
I soaked the almonds for a few hours in water, then drained them and processed in the blender with the liquid and salt. I poured the remaining mixture into a container and put it on the counter to culture. With the warm weather we had, it cultured the following day! (how do you know? you taste it to figure if it's tangy.)
2/3 cup water
2 tbsp agar powder
I simmered these together on low heat until the agar dissolved and solidified. Then, I turned off the heat, added the almond mixture, and whisked. I then poured the mixture into a container lined with cheesecloth and placed it in the fridge for a few hours.
The cheese is ready and solid! I cut it into four pieces and placed them in a different container, pouring salt water on top. I'm told it will be wonderful and improve as time goes by.
UPDATE: The cheese came out wonderful!