Recipe Directions

this is very delicious. just follow these steps:

1. 2 cups of almonds soaked 8-12 hr.

2. boil water and blanch the almonds for a couple of seconds in the boiling water. this step is to facilitate the peeling of the almonds

3. put the almonds in cold water to stop the cooking process.

4. peel almonds by taking each one in your hand and squeezing to remove the skin. the skin will come off easily.

5. rinse the peeled almonds and put them in blender with equal amount of water. blend at high speeds until smooth.

6. put the almond mixture into a glass bowl and cover with cheese cloth. let stand at room temperature to ferment for 10-12 hr.

7. put the mixture in a nut bag or cheese cloth and let drain by hanging it over the sink for 12 hr.

8. Place the cheese in a bowl and put in salt, a bit of olive oil maybe 2 tb or more and dried spices such as parsley, dill, tarragon, basil, etc.

9. enjoy!

Mpop's Thoughts

I made this delicious almond cheese and it came out really tasty. Very nice on crackers or wraps or anything else.

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I just finished making almond cheese for the first time; I had researched a few different methods for making it and many other sites suggested using rejuvelac as a starter, which I did.... I didn't bother taking the skins off cause I don't care about the skins and couldn't find a good reason why the skins had to be taken off.... I find the resulting almond cheese to be a bit on the smelly side; kinda reminds me of sour cream smell but it's a foreign kind of scent to me and the scent is turning me off from really giving it a chance..... I wonder what other people's smelt like (is mine supposed to smell like it does)... I know one friend who makes almond cheese says that you are just supposed to take the fluffy layer off the top of the fermenting almonds and compost the rest.... any ideas on almond cheese nutritional value?

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I just finished making almond cheese for the first time; I had researched a few different methods for making it and many other sites suggested using rejuvelac as a starter, which I did.... I didn't bother taking the skins off cause I don't care about the skins and couldn't find a good reason why the skins had to be taken off.... I find the resulting almond cheese to be a bit on the smelly side; kinda reminds me of sour cream smell but it's a foreign kind of scent to me and the scent is turning me off from really giving it a chance..... I wonder what other people's smelt like (is mine supposed to smell like it does)... I know one friend who makes almond cheese says that you are just supposed to take the fluffy layer off the top of the fermenting almonds and compost the rest.... any ideas on almond cheese nutritional value?

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I just finished making almond cheese for the first time; I had researched a few different methods for making it and many other sites suggested using rejuvelac as a starter, which I did.... I didn't bother taking the skins off cause I don't care about the skins and couldn't find a good reason why the skins had to be taken off.... I find the resulting almond cheese to be a bit on the smelly side; kinda reminds me of sour cream smell but it's a foreign kind of scent to me and the scent is turning me off from really giving it a chance..... I wonder what other people's smelt like (is mine supposed to smell like it does)... I know one friend who makes almond cheese says that you are just supposed to take the fluffy layer off the top of the fermenting almonds and compost the rest.... any ideas on almond cheese nutritional value?

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I was able to get the skins off my almonds without blanching them. I just soaked them overnight next to my dehydrator (maybe this helps). Popping each skin off was very medidative! The cheese smells awesome... at first it smells like yogurt. It is now ready for spices.... any suggestions?

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permutations , this is not the way to make almond milk. you make almond milk totally different, please read the instructions carefully if you want to sucessfully make this kind of cheese.

you do not blanch the almonds to make almond milk, but you do to make this recipe. also, you need to leave the mixture out for many hours. please read the instructions carefully.

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Sounds like a good way to use the pulp from making almond milk.

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I think if you blanch the almonds for a couple of seconds in boiling water, this will make it easier to pop off the skin. It was pretty easy to pop the skin off, I just got bored of doing it for almost 3 cups of almonds.

the cheese is pretty good.

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I wanted to find a good cheese recipe and will need to try this. I made a mouse over the holidays and used almonds. I let them soak for 24 hours, changing the water a few times. I was able to pop off the skin on app. 95% of the almonds.

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