This morning we took the wraps off a fresh block of homemade almond cheese. Yesterday I prepped the almonds by blanching them for one minute. The skins will slip right off then. The almonds soaked in purified water for a few hours. Then I followed my food processor recipe for almond cheese. Overnight I left … Continue reading Making Almond Cheese
This is so good that I think we need to have a constant supply on-hand. Almond cheese – recipe and instructions here – tastes nothing like almonds, ironically. I wonder if I can do this same thing with other nuts, like cashews or hazelnut? One addition to the recipe today. I added dried chives. Can’t … Continue reading Guess what I did this morning …
We we so happy with our first try at almond cheese, the second try was a foregone conclusion. The other day I deskinned 2 cups of almonds and mixed according to the recipe. After it set in the refrigerator it was perfect. Later, I put the cheese in our dehydrator and went to bed. The … Continue reading Sometimes you need a mulligan
This is almond cheese! It holds together well. The texture is more spongy than conventional cheese and it crumbles more easily. But I was curious about the taste. I was expecting a nutty almond taste. The lemon is dominant though. I like it! If you missed our original post on How to Make Almond Cheese, … Continue reading Review: Homemade Almond Cheese
It’s Sunday morning! Did you soak your nuts last night? I did! I put a cup of almonds in water. When I woke up I searched the web for a good recipe and got to work. Thanks to Rawmazing for the instructions. Also thanks to The Shiksa in the Kitchen for the tip on how to remove almond skins!