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 almond 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 an intense rejuvelac smell plus 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 in terms of eating it….. 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?
