Macadamia Cheese

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2 cups macadamias, soaked for a minimum of 4 hours

1 cup water

1 teaspoon probiotics

Blend all ingredients in a high-speed blender until smooth.

Place the mixture in a strainer that has been lined with cheesecloth, and place a weight on top. The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out.

Leave to culture at room temperature for at least 24 but no longer than 48 hours.

Once culturing is complete, stir or process in the following;

¾ teaspoon salt

2 teaspoons nutritional yeast

1 teaspoon lemon juice

Transfer the cheese to a ring mould. At this point you can remove the ring mould and place the cheese in the refrigerator, or remove the ring mould and place the cheese in a dehydrator at 105°F for 24 hours to get a rind.



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