Almond Cheese: Finalizing

Now to continue the cheese! (see earlier post)

So, you have let your cheese ferment for around 12 hours yes? Now it is time to finish it off! Take your cheese, still in the cloth, out of the bowl. Squeeze out as much of the extra liquid that did not drain out into the bowl. You don't want your cheese to be to wet, but moist enough to stick together. Once you think it is drained enough, open up the cloth.

Clump all your cheese together. At this point it is ready to serve. However, if you want to be a little creative and role the cheese in nuts or something of the sort - giving it a decorative outside- go right ahead.

This is my final product. I split the batch into two parts. One is mixed with cinnamon, walnuts, and cranberries (left), and the other with dried parsley, fennel seeds, garlic powder, and sunflower seeds (right). Be creative!!

Through that cheese on fruit,

Julia