Basic "Rawcotta" or Starter Cheese
2 cups raw macadamia nuts
2 Tbsp pine nuts (I added this)
water to cover nuts in blender
pinch of sea salt
OR
Seasoned "Rawcotta" Cheese
1 batch of Basic "Rawcotta"/Creamed Cheese (above)
1 Tbsp brown rice miso (optional)
1 Tbsp nutritional yeast (optional)
2 Tbsp fresh fresh parsley, chopped (+ whatever herbs you like)
2 Tbsp basil, finely chopped
1/2 small red onion, chopped
1 clove garlic, crushed (or more per taste)
dash Ume plum vinegar (optional - very salty)
Preparation for Starter Cheese
Blend macadamia nuts with only enough water to cover and mix until smooth and creamy. Sit a colander or sieve over a large bowl. Place cheese mixture into a mesh bag, or wrap in cheese cloth. Fold the bag or cheese cloth over and set into colander. Place a cake plate on top of the wrapped cheese. Add a weight on top of this plate, pressing down on the cheese and cover with a towel. Sit in a warm, dry area. (I use a gallon bottle of water as my weight). If my dehydrator is running, I place it on top of that.
If you are in a rush, you can use the cheese right away as is, or season it, but it tastes much better fermented about 24 to 48 hours. Taste after 24 hours. The longer you ferment, the more sour it will be.
After fermenting, remove the cheese from the wrapping, place in a bowl, and refrigerate for several hours to a day. It is now ready for you to doctor up however you like, or add the ingredients for the Seasoned "Rawcotta" Cheese listed above. For best results, chill after seasoning for several hours, to let the flavors permeate the cheese.
Other recipes you can make with different variations of this cheese are, Eggplant and Spinach Parmesan, Eggplant Casserawl, Lasagna, Portobello Mushroom Pizza, etc.
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