Hello, all. I was reading the thread on Dr. Cow cheese, and it struck me how much everyone loves cheese- I was a cheese fiend, pre-raw, and now I love the nut cheese. However, because of the fat content, I try not to indulge too often. I think maybe more people find the same thing- but wouldn’t it be great if there was a raw cheese that wasn’t so heavy? I remember reading somewhere that almond pulp (left over from nut mylk, par example)is basically just the fibre, without any of the fat/oil. It was actually referred to as “defatted.” This is because, apparently, soaking nuts for such a long time, blending them, and then straining them so well can basically rid it of all its oils and leave it virtually fat-free. Now, if that’s true- and if anyone has any info on that, please let me know- then perhaps, just maybe, there could be a way to get a cheese from the nut pulp that is fairly fat-free? I’d like to do an experiment- soak nuts for a looong time, then blend, then strain the pulp out. From there, I’d imagine I could add a few things like lemon or garlic, probiotics or acidopholus, and then leave it to ferment. I’m not sure if it would work the same, but it seems like it could- and if it did, I might have fat-free nut cheese! Does that seem like it could work, or am I missing a vital part somewhere?