Recipe Directions

1. Place macadamia nuts in the blender. Cover with just enough water to come up to level with the nuts.

2. Add the probiotic powder. Whir in the blender until absolutely smooth (this may take about 10 minutes, so make sure your blender doesn’t get too hot). The consistency should be like cold cream.

3. Place in a mesh bag/cloth napkin and twist until the bag is sealed.

4. Place in a colander and put a weight on the top (I use a plate with a can of something) and put in a very warm place (like your dehydrator or the radiator) for up to 48 hours.

5. Refrigerate.

Poemomm's Thoughts

By poemomm

This cream cheese actually tastes like cream cheese, feels like it, and looks like it.

The secret is in the probiotics.

Use it for awesome cream cheese, or serve with Bagels and Lox.

Note: Depending on your taste, you may want to use less probiotic or ferment for less time. Our house is only about 60 F, so it takes 48 hours to taste right.

Also please note: This fermented cream can be used as the starter in place of the probiotic for your next batch. I’d use fresh every 6 batches or so.

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2 votes
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do you have to soak the mac nuts first? if so, how long?

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The fermentation aspect will be the same. But the flavour won't. What gives sour dairy products their distinctive tastes are the live and active cultures - specifically L acidopholus, and Lactobaccilus. I'm terrible with the spelling, btw. If you want a true flavour, you're going to need to find a source of these probiotics. Incidentally you 'could' make rejuvilac with the cultures and have the best of all worlds, if you wanted to branch out...

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i wonder if it would be the same with rejuvelac instead of probiotic & water? i have rejuvelac in abundance... i'll try it.

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I say 48 hours because our house hits about 60 degrees F at its highest and it takes that long to ferment... Adjust to suit your taste and time. I'll edit to indicate!

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Poemomm, Thanks for the info about sprouting the millet,it's sprouting as I write. I also made the cream cheese recipe you supplied and after following it to the letter,I found that I liked the taste of the cheese after 24 hours of sitting. I also added a little sea salt. Is there a reason you say 48 hours? I don't want to interrupt the process too early. Later on today I'll make the bagels and tomorrow morning will be like a trip back in time. Much gratitude!

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No that was one big dessert spoon of probiotic rather than quarter cup!

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Hi, this recipe sounds delicious. do You know how long it lasts in the fridge?
Thanks

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This is brilliant! Thanks so much poemomm. I made only 1 cup macadamias to quarter cup of probiotic powder, blended it in my standard blender and then left it overnight under a teatowel in a bowl. Next morning the flavour seemed intense but the texture a bit gritty so I put it into the fridge. A taste yesterday had me undecided - the probiotic flavour was very intense but there was still no 'marriage' of the flavours but today the miracle alchemy has occurred! I have a bowl of firm, acid, creamy white almost flakey 'cheese' that carves, holds together and tastes like no other raw food I have ever encountered. I've just mixed a spoonful back into a second runnier macadamia mix to see if I get a yoghurt tonight!

And mixed some with some algave, lemon juice and rind to a creamy texture and popped it onto a brownie base to see if I get a lemon cheesecake.....

And there is more than enough left over to play around with some in a big green salad for dinner! Muchas gracias!

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IT's a powder you can buy at a drug store in the laxative section, or in the health food store (or if worse comes to worse, you could use cultured dairy product) - helps aid in digestion and improve the health of your intestines.

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What is probiotic powder anyways?

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hrm - I've only used the powdered probiotics. Probiotics continue to sour theproduct as they produce lactic acids etc. so I'm guessing that you have a coupla things going on - first, your oven may have been too high, and may have caused the ferment to take place quickly. I'd try reducing the amount of time you ferment it. Second, you may have used an 'off' or strong brand of culture - try using the powdered culture or reducing the total amount of probiotic. Third, you might have had too much liquid in the mix. Try using less liquid next time.

Sour is probably not spoiled - the probiotics act as a preservative, however, if in doubt... throw it out!

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it turned out sour :*(.... it tasted like cream cheese when i very first blended it and now its sour and maybe spoiled.. is it cuz i used the liquid probiotics?

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LOL!

let me know how it went!

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i'm so excited, my cream cheese will have been sitting for about 48 hrs by tomorrow morning... and tomorrow i'll (try to) make those bagels! i didn't have/ was familiar with a mesh strainer so i put the cheese in ~cheese~cloth and put it in the colander and left it in the oven... i've had quite a bit more than a few drops of water come out, and all the sides turned a brownish color...anyway, can't wait till the culmination of this 3 day bagel making event lol

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that would be good - make sure to put a line on top, too.

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Well how about using a mesh strainer lined with a coffee filter?

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yes, and yes - more properly I use a fine mesh strainer, but I find only a few drops drip out - it's a pretty thick cream.

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do you put in on a collander because its going to drip out the bottom? should a plate be placed under the collander? as you can see i'm really going to try to make this recipe lol

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No preference as to brand - I buy whatever's on sale. This also makes a good 'goat cheese' if made into small chunks and dehydrated just a little bit.

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OOPS! I use about 2 tbsp of it. I'll fix the recipe - I forgot the add button

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How much probiotic powder do you use? Do you have a preferred brand? This sounds like such a fabulous treat!

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