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Ingredients

2 cups nuts or seeds, soaked 24 hours

2 cups water

1/2 tbsp celtic salt

3 capsules

Recipe Directions

1. place all ingredients into blender, empty bacteria capsules, and discard empty capsule shell

2. blend until creamy

3. pour into glass dish so the mixture is about 1 1/2 inches deep

4. cover with a towel and let sit 8-12 hours in a warm place (80F) until it achieves desired tartness (8-12 hours)

5. place in fridge for 2 hours

6. transfer to a cheesecloth or muslin cloth and strain off whey by squeezing

7. make a ball of cheese in the cheese cloth and squeeze all excess water out

8. keep in cheese cloth and leave a bit at the ends so it can be hung over the sink or over a container to catch excess drainage

9. dry for a day- the dryer the better

10. store in fridge. it's best after 4-6 days storage. will keep several weeks

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