My rejuvelac has been sitting in the fridge now for nearly 2 weeks patiently waiting for me to return to the kitchen and complete my mission of making ‘real cheese’! Finally, I have time and complete the Grezzo Cheese.
4 cups cashews
2 cups rejuvelac
Put the nuts and rejuvelac into a blender and blend for 1 minute, stop the machine for 30 secs, then blend again for 1 minute.
It is important to stop the blender so that the mixture does get too warm. Even more so the higher the power of the blender you have.
While the blender is running, you can remove the lid and paddle the mixture to keep the cheese moving. (I actually now understand how this works with a Vita-Mix after seeing one last week at Karen’s cooking class… I use an ordinary blender and am really careful with the spatula to not hit the blades).
Continue this process until the mixture is really smooth, you can add 1/4 – 1/2 cup more rejuvelac if necessary.
Pour the mixture into a cheese-cloth lined sieve over a bowl to drain. Fold the cheese-cloth so it’s tucked in and place a weight on top to help excess liquid drain out. Jars filled with water works well.
Cover and let the cheese ripen overnight.
The next day, remove the weights, uncover the cheese and flip into a large bowl. Transfer to clean, dry plastic containers. Cover and label with the name and date, store cheese in the fridge for 5-7 days or in the freezer for a few months.
OK – so I have come back the next day… nothing has actually drained out of my cheese!!!
I am still hopeful that perhaps I will be able to ‘Flip into a large bowl or onto parchment paper’…
Nope, as I unfold the cheese cloth… gloop is the only way to describe my cheese… a little like aerated cream cheese… definitely some reactions have gone on within the cheese as you can see it is like when you make pizza dough with yeast – air has been created within the mixture – but no ‘flipping’ out onto parchment paper this time….
I will consult some of raw food friends to see what I have done wrong…
Either way – this is still very edible and I reckon I will freeze half and mix some fresh herbs in with the rest and serve with a lunch or dinner this week 🙂
Giving credit where credit is due…
Thanks Alissa Cohen – will have to try again!