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Macadamia Nut Cheese




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original recipe from Shari Viger



List of Ingredients




1 bag of raw macadamia nuts (do NOT soak these nuts, they are really nasty
if you do)
enough water to cover in blender


Recipe



Turn on blender and blend until very smooth and creamy. A VitaMix works wonders with this, but a regular blender works well.

First make sure there is enough liquid to keep the blades turning in the "cheese". Don't worry if it looks too soupy, the next step will take care of most of it. (Be careful not to have a pourable liquid.)

Remove from blender into a fine nylon mesh bag that has been placed in a colander that has been put on a plate (to catch the whey).

When all the cheese is in, fold the bag over itself and put a plate on top.

Place some sort of a weight on the plate and put everything in a warm spot. In winter I put mine in front of the gas fireplace or at this time of year I put it in
the hot water tank closet. Somewhere warm and away from drafts.

Leave there overnight or throughout one day. At the end of that time, take a taste. I like mine a little tangy and it will become that way eventually.

When it is to your liking remove to refrigerator for a day, if you like a firmer cheese. I've actually had batches that are so close to cream cheese people cannot tell the difference!