So who doesn't love cheese right? That was one of the hardest things I had to give up, but once I started making raw cheese life was good again! Sometimes I'll use probiotic powder to culture it, but if you want something quick you can just add nutritional yeast to give it that 'cheesy' flavour. This one I did use probiotic powder but you can always omit it and reduce the water. I used macadamia nuts as it has so many health benefits.
Macadamias are high in unsaturated fatty acids and also palmitoleic acids, which actually helps to speed up metabolism and lowers cholesterol.They are an excellent source of minerals such as calcium, iron, magnesium, manganese and zinc as well as being rich in vitamins, especially the many B-complex vitamins.
Macadamias are high in unsaturated fatty acids and also palmitoleic acids, which actually helps to speed up metabolism and lowers cholesterol.They are an excellent source of minerals such as calcium, iron, magnesium, manganese and zinc as well as being rich in vitamins, especially the many B-complex vitamins.
Raw Olive Spring Onion Cheese
1 cup macadamia nuts (soaked for 4 hrs)
1/3 cup water
1/2 tsp probiotic powder
10 raw olives
1 stem spring onion
1 tsp nutritional yeast
1 tsp grounded caraway seed
1 tsp lemon juice
pinch of Celtic sea salt
1. Blend nuts, water and probiotics powder together until smooth
2. Place mixture into a cheesecloth lined strainer (nut bag works well) and place a weight on top. You can sit the strainer in a pot or a small bucket, so that there is space at the bottom for the whey to drip out. Make sure that the weight covers the cheese completely.
3. Leave to culture at room temperature for 48hrs
4. Once cultured blend with salt, nutritional yeast, lemon juice and spring onion and caraway seed
5. Cut up olives into small chunks and stir in by hand
2. Place mixture into a cheesecloth lined strainer (nut bag works well) and place a weight on top. You can sit the strainer in a pot or a small bucket, so that there is space at the bottom for the whey to drip out. Make sure that the weight covers the cheese completely.
3. Leave to culture at room temperature for 48hrs
4. Once cultured blend with salt, nutritional yeast, lemon juice and spring onion and caraway seed
5. Cut up olives into small chunks and stir in by hand
6. Either use a metal ring, or put into a round container, pack down and refrigerate overnight. You can take it out the ring and leave in the fridge to air dry, the probiotics will kick in and it won't go off. I've kept mine for a month and it's still okay
* I used probiotic capsules (1/2 tsp is roughly )
* I used probiotic capsules (1/2 tsp is roughly )
