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Brazilian Ricotta "Cheese"




Source of Recipe


Joyce Coy


List of Ingredients




1 lemon
1 cup Brazil nuts, soaked 12-24 hours
2 TBS. sesame seeds
1 TBS. unpasteurized miso
2-6 cloves garlic (I used a lot of garlic)
1/4 -1/2 onion (depends on how strong the onion)

Distilled water


Recipe



1. Juice the lemon

2. Add the lemon juice with the rest of the ingredients within a blender.

3. Add enough water to allow ingredients to blend.

4. Blend until the mixture has a ricotta consistency

5. Pour the mixture into a sprout or nut milk bag and hang to let the excess water drain.

6. You can let the cheese sit out for several hours or overnight to ferment if you like a tangier flavor (I let it sit overnight)

7. For a thicker cheese, place the sprout or nut milk bag in old strawberry containers or a colander with a heavy object on top to squeeze out more water.