1 to 2probiotic capsules or 1/2 tsp probiotic powder
Drain and peel the soaked almonds (see notes).
In a high-speed blender, combine the purified water and salt, then add the almonds.
Blend until smooth and creamy.
Pour the mixture through a cheesecloth or nut milk bag and allow it to drain for 4 hours or overnight.
Transfer the drained mixture to a clean glass bowl or container.
Break open the probiotic capsule(s) and using a wooden or plastic spoon gently stir it in.
Cover with a clean towel and leave to ferment for 8 to 12 hours at room temperature.
Use this timing as a basic range. The culturing process can go slower or quicker than expected, depending on the environment. Taste the cheese throughout the fermenting process to find the optimal flavor that you prefer. Be sure to use a clean spoon each time so you don’t contaminate the cheese.
Once fermentation is complete, you can add other ingredients, such as lemon juice, garlic, freshly ground black pepper, herbs, sun-dried tomatoes or even dried fruit.
Store in the fridge in an airtight container for up to 2 weeks.
The longer the cheese ages in the fridge, the tangier it will taste.
Removing the skin gives the almonds a smooth texture, which helps make such dishes as this one. To begin, soak your almonds for 2 hours or overnight, drain and rinse well. Use your fingers to gently squeeze the almonds and loosen the skin from them. Once all almonds are peeled, rinse them again and now they are blanched and ready to use in your recipe. The number of capsules you use will depend on the strength of the probiotic. The probiotic that we currently use for fermentation is PuraDyme’s LiyfBiotic power, available online. However, you can use any brand that you have on hand.