Another Fermented Nut Cheeze
As promised, here is Karen’s ‘cheddar’ nut cheeze:
See my previous post for the basic recipe.
Remember the basic recipe makes 2 cheezes, so halve your basic mixture, and flavour with the following ingredients:
(Oh – I’ve introduced our measurement – the Knifepoint = the pointy end of a chopping knife heaped along about a cm of the blade, if that makes sense?)
1 Knifepoint smoked paprika
1 Knifepoint turmeric
1 Knifepoint mustard powder
1 pinch smoked salt
2 heaped t miso paste
1 heaped T nutritional yeast
Mix all ingredients in very well.
You can taste and add more of anything if you wish.
Press the mixture into a 7 cm x 7 cm round mould.
Dehydrate for about 6 hours, so the rind starts to form on the top.
Ease the cheeze out the mould and put back in dehydrator till a rind forms on the outside.