Spicy Mexican Cheese

Courtesy of txgrrl


1-1/2 cup sunflower seeds, soaked in pure water
1/2 cup pine nuts, soaked in pure water
1/2 tsp organic cayenne
1/2 tsp finely chopped organic jalapeno
1/2 tsp finely chopped organic red bell pepper
1/4 tsp dehydrated organic onion powder
1 cup pure water


After soaking seeds/nuts for 10 to 12 hours, blend with spices. Add enough water to create a sauce. Place in a jar covered with screen or cheesecloth. Let stand at room temperature to culture (can use some culture from last batch).

After 5 to 6 hours, a separation should occur; at this point the 'cheese' should have the consistency of yogurt. After about 10 hours, the separation should be complete. Pour off whey by piercing the cheese. Squeeze the cheese gently in cheesecloth to force out remaining whey. Drain over a bowl for several hours if you desire firmer cheese.

This cheese can be used in any live Mexican dish or put on live crackers made with sprouted grain and herbs and 'baked' by dehydrating. I use organic ingredients when possible. Keeps for up to 4 days in refrigerator.


See other recipes submitted by Chet Day