What?!
This cheese is so good and totally makes you think of the Laughing Cow brand of soft cheese wedges.
Enjoy this on crackers, with fresh fruit or straight fridge-to-face.
Serves 6.
Ingredients
¼ + ⅛ cup Water, plus up to ¼ cup as needed to make it VERY creamy but not quite a cheese smoothie
½ tsp Powdered Probiotics, more if desired (a double serving is a good measure for most variations of probiotics on the market)
1-2 Garlic Cloves, as desired
⅛ tsp Salt
Instructions
In a high speed blender or food processor, process all ingredients until absolutely smooth and creamy.
Cover a strainer with a double layer of cheese cloth and place over a bowl. Pour cheese into the cheese cloth and gently twist to close.
Place a weight on top of the cheese. (Something like a jar of sauce set in a bowl [to disperse the weight and keep the label off the cheese] is a good choice) You don’t want it so heavy it squeezes everything out. You just want the weight to gently press the water out of it.
Place in a dehydrator set at 85°-95° for 10-12 hours OR place uncovered in a cabinet to ferment for 24-36 hrs, depending on desired level of fermentation. You may even take it to 48 hours (in the cabinet) if cheese is in a cool spot or if you like a little sharper flavor.
{There are 2 key factors to note that are very important for fermented cheeses, yogurts, and the like: 1. Circulation – fermentation occurs due to the thriving of healthy, life-giving organisms that must be able to multiply within the food. 2. Temperature – You want it to sit roughly at room temperature. If it is cooler, it will take longer to ferment; warmer temps may cause it to ferment more quickly than desired.}
When ready, prepare a small ring or small bowl covered in saran to mold your ball. Scrape cheese into your mold. Tap gently but firmly on the counter to settle. Cover and freeze (to pre-cut all wedges neatly) or chill and cut wedges when ready to eat.
Once cheese has frozen, remove from freezer and allow to set at room temperature for 15-20 minutes.
You should then be able to neatly cut out your individual serving sized cheese wedges. Make sure you pull them each back on the plate just enough to keep a small gap between them so they don’t stick back together. It will soften as it continues to thaw. Let it do this in the fridge.
Cover with saran wrap and refrigerate until immediately prior to serving. Should keep 3-4 days in fridge.
This cheese alternative is fabulous and can be enjoyed any number of ways.
