200 g cashew nuts (soaked for 2 hours)
250 ml water
2 capsules Biotik Blast
1 tablespoon yeast flakes
1 tbsp lemon juice
1 tsp herbal salt
Rinse the nuts and blend with 250 ml water in a blender until smooth, please make sure the mixture is not too hot! Then open the Biotik Blast and add.
Stir in carefully.
Pour the mixture into a nut bag and carefully squeeze out the whey. Then put the bag in a sieve, hang the sieve in a bowl and weigh it down with a plate. ( I use the sieve maker from Tupperware for this).
Now let it ferment for at least 12 hours in a warm place.
Then form small cheeses and dry them for 8-10 hours in the dehydrator.
Please make sure that you work hygienically. After that, simply wrap them in baking paper and put them in the fridge. Here the cheese still ripens a little. Thereby it shrinks a little bit and becomes harder. It can be kept for months.
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