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Strained and chilled Full GAPS fermented macadamia nut cheese wheel on a ceramic plate

Strained and Chilled Fermented Nut Cheese for Full GAPS

A firm but supple dairy-free fermented macadamia or walnut cheese strained through cheesecloth, molded, and chilled without a dehydrator.
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Prep Time 35 minutes
Total Time 1 day 18 hours 35 minutes
Servings: 10 servings
Course: Appetizer, Condiment, Snack
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups raw macadamia nuts or raw walnuts choose one nut for the batch
  • 1 tsp mineral salt for the overnight soak
  • filtered water enough to cover the soaking nuts by 2 inches
  • 1/2 cup completed homemade additive-free fermented vegetables such as sauerkraut, with their natural liquid
  • 1/4 cup coconut oil
  • 2 tbsp hulled tahini made from properly prepared sesame
  • 1 tbsp fresh lemon juice
  • 1 clove garlic crushed or minced
  • 1/2 tsp mineral salt for the cheese puree

Equipment

  • Glass or ceramic soaking bowl
  • Stainless-steel colander
  • High-power blender with glass or stainless food-contact surfaces
  • Suitable flexible spatula
  • Clean cheesecloth
  • Glass or ceramic receiving bowl
  • Glass or ceramic mold
  • Measuring cups and spoons

Method
 

  1. Combine the nuts, 1 teaspoon mineral salt, and enough filtered water to cover by 2 inches in a clean glass or ceramic bowl. Stir to dissolve and soak overnight.
  2. Drain and rinse thoroughly in a stainless-steel colander. Measure the full 2 cups soaked, wet nuts into the formula.
  3. Blend the soaked nuts, fermented vegetables, coconut oil, prepared tahini, lemon juice, garlic, and remaining 1/2 teaspoon salt for about 50 seconds, until smooth and thick. If the blender cannot turn, add only a small source-permitted amount of filtered water, fermented vegetables, or oil.
  4. Set a clean stainless-steel colander above a glass or ceramic receiving bowl so its bottom stays above collected liquid. Line it with clean cheesecloth and spoon in the fresh puree without packing it tightly.
    Fresh smooth macadamia coconut-oil cheese puree in cheesecloth lining a stainless colander over a glass bowl
  5. Drape the cheesecloth loosely over the puree and hold the setup at warm room temperature away from direct sunlight.
  6. Begin checking at about 1 1/2 days and allow longer in a cooler room. Continue until the whole puree has risen and developed many fine sponge-like bubbles.
  7. Line a clean glass or ceramic mold with fresh cheesecloth. Transfer the risen puree, press gently to fill the shape without large empty pockets, level the top, and fold the cloth over it.
    Risen bubbly fermented macadamia cheese in a cheesecloth-lined glass mold ready to chill
  8. Refrigerate the filled mold for at least 6 hours, until the coconut oil is cold and the cheese is firm enough to hold the mold shape.
  9. Unfold the cloth, invert the cheese onto a clean ceramic plate, and peel away the cheesecloth carefully. Return it to the refrigerator before slicing if it still feels soft.

Notes

Full GAPS: Use after the chosen nut, prepared hulled-sesame tahini, completed fermented vegetables, coconut oil, lemon, garlic, and salt are appropriate and tolerated.
Timing: Prep is 35 minutes after the overnight soak. Begin checking the warm ferment at about 1 1/2 days and allow longer in a cooler room. Chill in the mold for at least 6 hours.
Endpoint: The whole puree must rise and develop many fine sponge-like bubbles before molding. The chilled wheel should hold its shape while remaining smoother and moister than dehydrated cheese.
Storage: Refrigerate covered and use a clean knife. The source gives no exact refrigerated duration; discard unexpected foul odor, colored or fuzzy growth, or another change inconsistent with the clean tangy cheese.

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