Pumpkin Seed Cheese
Pumpkin Seed Cheese
This is a beautiful Wasabi Pumpkin Seed Cheese recipe I was given and I have tweaked it a bit to simplify. For the full recipe follow the author link.
Equipment
- Bowl, Strainer, Cheese Cloth or muslin cloth
- Food processor or Whiz Blender
Ingredients
- 70 gm Organic Pumpkin Seed Soaked for 8 hours, do this first thing.
- 150 gm Distilled Water
- 1/4 tsp Himilayan Salt
- 5 gm Organic nutritional yeast optional
- 1/8 tsp 16 Strain Probiotic Powder
- 40 gm Organic Pine or Almond nuts
- few Fresh sprigs of organic coriander Optional
Instructions
- Making the cheese, you will need cheese cloth or muslin, a food processor or whiz blender. Blend together the pumpkin seeds, salt and distilled water and nutritional yeast until almost smooth. (It's fine if it is a bit grainy).
- Next add the 1/8 tsp 16 Strain probiotic powder, coriander leaves and blend for a few more seconds.
- On a large strainer add a few layers of the muslin or cheese cloth, place over a bowl and add in the cheese, cover with cheese/muslin cloth. Now add on top of that a plate for a little added weight to compress the cheese. Press slightly.
- Leave the cheese in room tep (20-25c) for 24 hours or warmer place for 8-12 hours. the cheese will start the fermentation process during this time. (You use a dehydrator initally, if you have one for 4 hours at 40°C) and then a further 8 hours in a warm place.
- After this fermentation process is complete I strained some of the liquid out, so it's not too runny. (Leave a little in to keep moist) Add in the ground pine or almonds and mix together. Cheese complete!
Notes
As per the original recipe, other ingredients are used, which I chose not to use in the case.
I did however, make up a wasabi sauce and added a smidge in for a little bite. I love Wasbai. Don't add too much, as it can take away the flavour of the pumpkin seed.
Tried this recipe?Let us know how it was!
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