Saturday, August 23, 2014

Spicy Aged Raw Macadamia Nut Cheese Recipe

Cheeses made from nuts are becoming more and more popular. Many people cannot tolerate milk and they choose dairy-free diet. But even real milk cheese lovers are becoming skeptical because of all the additives in cheese. Raw milk and raw milk cheese have a status of rarity and are very hard to get. Nut cheese is a wonderful alternative, provided you are not allergic to nuts.

 Main ingredients for macadamia nut cheese

  • 2 cups raw macadamia nuts, soaked in purified water over night
  • 1 cup purified water
  • 1 tsp powdered probiotics
  • 1 Tbsp maple syrup (probiotics need sugar to thrive)
  • 1 Tbsp nutritional yeast
  • 2 Tbsp freshly pressed lemon juice
  • 1/2 tsp Celtic sea salt
  • 1/4 garlic powder
  • 1/4 onion powder
  • 1/4 tsp hot chili flakes


Processed macadamia nuts - ready for cheese making

  • Place nuts and water in a food processor or a blender and whiz into a smooth, creamy mass. Add maple syrup and probiotics. Blend again for a few seconds.
  • Transfer the macadamia mass into a sieve lined out with a clean piece of cheese cloth. Gather the ends of the cheese cloth together and twist them into a knot. Squeeze as much excess liquid as you can. (Do not discard the liquid. Instead, use it to make a smoothie.)
  • Twist the ends of the cheese cloth a bit tighter and hang it over a clean vessel. Cover the vessel with a kitchen towel and place it in a warm place. Allow the cheese to culture for at least 12 hours. Depending on the room temperature you can leave the cheese culture for up to 48 hours.

  • Once the cheese culture develops an unmistakable fermented, but not rotten, odor you will know that it is time to proceed to the next stage of cheese making. Remove the fermented macadamia nut cheese from the cheese cloth and place it a mixing bowl or a food processor. Add nutritional yeast and all the other remaining ingredients. Mix well. Transfer your cheese into a smaller bowl. Cover the bowl and place it in the fridge for at least couple of days. You can keep it in the fridge for up to one week. The cheese should harden a bit and look like a ricotta cheese. You can eat it just the way it is or proceed to the next stage.

  • Remove the bowl from the fridge and check if the cheese is firm enough for molding. If it is still too flowing, cover the bowl again and place it back in the fridge for another day or two. If you are satisfied with the result you can now fill the mold with your cheese. Make sure that there are no air pockets. Press the cheese out of the mold and put it on a dehydrator sheet. Dehydrate for about 8 hours at 115°F. Your cheese should now have a rind that will protect it from spoiling.

 Macadamia nut cheese ready for the dehydrator

  • Wrap your cheese in a wax paper (use special cheese paper if you can) and place it an airtight container. Your cheese is now ready for aging. Close the container and put it in the fridge. Allow the cheese to age for at least four to six weeks. You can leave it in the fridge for much longer if you want to. Simply make sure that it doesn't spoil. Once the cheese is aged you can cut it into wedges or slices and enjoy it in good company on raw crackers or bread.

 Spicy macadamia nut cheese spread with fresh peppers and spring onions

Tip: If you do not have a dehydrator or do not want to age this cheese you can enjoy it right away. It has a wonderful ricotta texture. Eat it the way it is or add your favorite herbs and enjoy it on raw crackers or as a dip.

In radiant health - passionately raw - Dominique

Wrapped and ready for aging!

To find out how this cheese looks after aging please click here

Dominique Allmon©2014

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