California Farm Cashew Milk Regular and Blue Cheese

Name: How to cook California Farm Cashew Milk Regular and Blue Cheese - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people,two half pound cheeses
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Cashew Milk Regular and Blue Cheese

Two cups of raw cashews make two small cashew cheeses of about half a pound each, fully ripe in 90 days. This recipe makes both regular cheese and a blue mold cheese.

Ingredient

Food ration :

2 people,two half pound cheeses

Cooking time :

10 min boil, 5 weeks ferment, 7 weeks dry

2 cups

raw cashews

4 cups

water

2/3 tsp

himalayan sea salt

3 cups

cashew milk

2 Tbs

cashew or dairy blue cheese

Tbs

molten coconut oil to feed the fermentation

Tbs

fresh Meyer lemon juice

Tbs

coconut oil to feed the fermentation

Tbs

fresh meyer lemon juice

Cooking instructions

* Step 1

Rinse 2 cups raw nuts to remove dirt. Cover nuts with 2 cups fresh water and boil ten minutes with sprinkle of himalayan seasalt to kill any wild spores, mold, or bacteria, cool. They will double in volume to 4 cups. Drain and rinse the nuts, add 2 more cups of fresh water, pour into processor, pulse till supersmooth, you got fresh delicious rich cashew milk.

* Step 2

Pour milk into cast iron bowl and inoculate cashew milk with Tbs blue cashew cheese to start fermentation, add Tbs molten lukewarm coconut butter to feed the mold fermentation and Tbs fresh lemon juice. Cover with cast iron lid to keep the airborne wild bacteria away. Ferment, cheese will increase in volume by 50%.

* Step 3

To make regular cashew cheese, add coconut oil to cashew milk with lemon juice, lid on. Let ferment 90 days. Ready..

* Step 4

When the blue mold appears on the surface, usually after a week or more, poke the skin of the cheese with a sanitized chopstick to push the blue mold inside the cheese.

* Step 5

When ripened till solid, loosen cheese from cast iron mold by inserting knife between cast iron and cheese. Wrap each cheese in parchment paper. With apple corer, remove a sample of blue cheese for next blue cheese making, keep core sample wrapped in plastic wrap in fridge. Rub cheese wheels with sea salt, dry and harden in fridge till flavor is fully developed, 90 days. Enjoy.