Cashew cheese with herbs
2 servings
15 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Pour the bifidumbacterin powder or the solution of one bottle of lactobacillin into the urbech. Gradually add water and mix thoroughly until the mixture reaches a sour cream consistency. Place the pot in a warm place.
- Cashew Urbech: 200 g
- Water: 40 ml
2
Do not heat the mixture to a temperature above 40 degrees — the colony of bacteria may die from this.
3
It will take about a day for the mixture to ferment properly. When the process is complete, it will emit a sweet-sour smell.
4
Now transfer the mixture to a four-folded cheesecloth, tie it up, and twist to squeeze out excess moisture. Do not pour out the liquid; place it in the refrigerator - you will have ready starter for next time.
5
You can add finely chopped greens, garlic, spices, or dried fruits to the ready cheese. Then mix everything thoroughly again, shape the cheese, and place it in a container with a tight lid in the refrigerator to mature. The cheese can be eaten after just 2 days.
- Green: 20 g
- Spices: to taste
6
It can be stored in the refrigerator for at least a week.