Brie made from almonds!! #veganrecipes #zerowastekitchen #cookingfromscratch

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wulkan
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Day 16 of 100 Days From Scratch Recipes: Almond Brie

Ingredients:
2 ½ cups almonds
⅛ tsp Geotrichum Candidum
⅛ tsp Penicillium Candidum
2 capsules of 30 billion CFU probiotics (or 4 15 billion CFU probiotic capsules)
1.5 Litres water
4 Tbsp Lemon juice
Salt

Cheesecloth
Nut milk bag
Container with a lid to protect the cheese as it grows mould
Baking paper

Put the almonds in a bowl, cover with water and soak overnight. Drain the almonds and remove their skins. Blend the almonds with 1.5litres of water. Strain the liquid through a nut milk bag. Place the strained liquid in a big pot and add the lemon juice. Stir the lemon juice through the liquid thoroughly.

Leave the mixture, covered, for 5-6 hours. The lemon will curdle the milk so we can separate the liquid from the curds. Place a cheese cloth over a sieve, and place the sieve on top of a bowl. Gently ladle the curdled liquid into the cheesecloth. Let the liquid slowly drip through. Cover and allow the liquid to drip overnight.

The next day you will have your milk curds sitting in the cheesecloth. Transfer to a clean glass container, add the probiotics and other cultures. Mix thoroughly, cover with a loose lid and leave at room temperature for one day.

The next day, sterilise a cheesecloth with boiling water. Place it in a bottomless round mould. I use a tart tin. Spoon in the almond curds. Gently fold over the cheesecloth to cover the top of the curds. Place a lid over the top and leave for one day.

The next day, remove the mould, and gently peel back the cheesecloth. Sprinkle over a little salt, then place a square of baking paper on top of the cheese, and carefully flip it over. Gently remove the rest of the cheesecloth. Sprinkle a little salt over the other side, replace the lid and leave in a cool place for 1 day.

For the next 5 to 7 days, or until the mold has fully grown, you will repeat the following process. Place a piece of baking paper on the cheese and flip it. Replace the lid and leave for 24 hours. Wipe down any moisture that forms on the lid or bowl covering the cheese. After 5-7 days (maybe a little longer), a thick mold should form around the entirety of the cheese. Wrap it up in a couple layers of baking paper and place in the fridge. Allow the almond brie to add for at least 2-5 days. Then enjoy!

#vegancheese #almondbrie #slowliving #howtomakecheese #easyrecipes #cookingfromscratch #zerowastekitchen #homemadevegancheese #zerowastekitchen
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веганские блюда
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