Spinach cashew "cheese"...1 C Cashews, soaked at least 6 hours Juice from 1 1/2 Lemons 1/4 C Olive Oil 1 Shallot, chopped 1 clove garlic, chopped 1/2 C Sundried Tomatoes, chopped 1 pinch Sea Salt 2 handfuls of spinach, separated (aprox 2 cups firmly packed)
Farmers Cheese & Paneer:1 gallon milk (local, pasture-fed, raw milk is ideal)1/2 c. vinegar (any kind works - I prefer apple cider) optional: 1 tbsp. Real Salt (for a harder cheese)Heat milk to slow boil, stirring frequently. stir & add your vinegar gradually. strain your curds & whey through a cheesecloth-lined colander/cloth.Lift edges of cheesecloth and join corners. twist the cloth to force water out.let drip 4 a couple hrs so cheese holds shape.
From today I am sure that many of you will start home making their own butter. Why? Because it's easy Because it's fast Because it's cheap Because it's fun! This is all you need to do! Ingredients: 250 ml of heavy cream cheesecloth
Coconut Milk Cheddar: 2 cans coconut milk (full fat),3 T agar Powder,1 t white balsamic vinegar,4 T tapioca starch,1 t smoked paprika,1/4 t liquid smoke,2 t sea salt,1/4 c nutritional yeast flakes,Pinch of turmeric.BoilMilkUntilNotSeperated.whiskInRestOfIngredients.CookAnother5-10min.PutInGreasedParchmentPaperLinedLoafPan.Coo2hrsInFridge.