The preparation is quite laborious, but certainly the efforts have been reciprocated, you will need a little patience as the first ingredient! True Satisfaction enjoy this cheese with almonds, the first taste is not called the flavor of almonds, is similar in texture to cottage cheese lightly seasoned but much more aroma and dry. Slightly grainy and melts in your mouth is enhanced in a salad or on a few leaves of radicchio. Soon I will try variations with different aromas and stretching maturing, the original recipe can be found on the book "Solo Crudo " written by Sara , a resource of raw food preparation for all tastes.
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250g almonds - 2 teaspoons barley miso
- 1 / 2 red onion
- 1 teaspoon dried oregano
- 1 / 2 teaspoon salt aromatic
- 1 teaspoon of yeast dissolved in probiotic yoghurt 250ml 250ml of water or rejuvelac
- a basket of plastic Tomino cheese or, alternatively, a strainer and a cloth soaked
After the almonds for 8 hours pay it in warm water (30 °) to facilitate trimming, blending with other ingredients, adding water to obtain a homogeneous mixture is thick enough. Compact in the basket of ricotta with a spoon to remove the water too, to press further after a couple of hours and let stand at room temperature up to 10 hours. Keep in refrigerator for a day in an airtight container for it to mature. Gently flip the basket and consume in a week.
an alternative to the basket, you can use a colander covered with a cloth to weave where pour the smoothie, in that case you should retighten the cloth, wring out and let it rest with a weight to remove the liquid too.
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