Guest guest Posted September 22, 2003 Report Share Posted September 22, 2003 Thanks for this recipe. Interesting. Looks like a bit of work, but I'll try it. I have Rhio's book. Are the other recipes you alluded to also there? On Sat, 20 Sep 2003, Bridgitte wrote: > > > > Now, can anyone answer my question about a raw substitute for feta > or > > gorganzola? > > > Hi Margie, > > >From Rhio's book " Hooked on Raw " : > > Pine Nut Cheese > > 2 cups pine nuts > 1/2 cup filtered water > > 1. soak pin nuts overnight. drain, rinse and let sprout for 8 hours > 2. rinse again and put into a blender with 1/2 cup water. blend into > a fine cream > 3. pour cream into a cheese bag and squeeze out a 3-4 oz of the > liquid, then hang the bag over the sink (or somewhere with a bowl > underneath) and let drain and ferment at room temperature for 8 > hours. If you leave it out longer, the cheese will develop a > stronger flavor > 4. transfer cheese to a glass storage jar and refrigerate > > Yield: apporx 1 1/2 cups. Keeps for p to a week in the refrigerator. > > > If you don't like this one, email me and i'll send you more. > > Bridgitte > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2003 Report Share Posted September 22, 2003 rawfood , Margie Roswell <mroswell@f...> wrote: Hi Margie, The recipe looks like work, but it's more a lot of waiting around and not much work at all. That recipe and lots of other cheese recipes are in Rhio's book in the fermented food chapter. Bridgitte > Thanks for this recipe. > > Interesting. Looks like a bit of work, but I'll try it. I have Rhio's > book. Are the other recipes you alluded to also there? > > > On Sat, 20 Sep 2003, Bridgitte wrote: > > > > > > > Now, can anyone answer my question about a raw substitute for feta > > or > > > gorganzola? > > > > > Hi Margie, > > > > >From Rhio's book " Hooked on Raw " : > > > > Pine Nut Cheese > > > > 2 cups pine nuts > > 1/2 cup filtered water > > > > 1. soak pin nuts overnight. drain, rinse and let sprout for 8 hours > > 2. rinse again and put into a blender with 1/2 cup water. blend into > > a fine cream > > 3. pour cream into a cheese bag and squeeze out a 3-4 oz of the > > liquid, then hang the bag over the sink (or somewhere with a bowl > > underneath) and let drain and ferment at room temperature for 8 > > hours. If you leave it out longer, the cheese will develop a > > stronger flavor > > 4. transfer cheese to a glass storage jar and refrigerate > > > > Yield: apporx 1 1/2 cups. Keeps for p to a week in the refrigerator. > > > > > > If you don't like this one, email me and i'll send you more. > > > > Bridgitte > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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