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Seed Cheese

  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds (pepitas)
  • 50 - 80 mls approx water
  • 1/4 teaspoon probiotic powder - from a capsule or yoghurt culture with lactobacillus
  • 1/2-1 tsp salt
  • 1-2 cloves garlic
  • 1- 2 tbsp lemon juice
  • 1/4 cup smoked paprika powder
  • 1/4 cup dried oregano

Instructions:

Soak seeds overnight in water (not tap water)

Strain off the water and place in a high speed blender or food processor.  Use either depending on the texture of the finished cheese. Blender will give a much smoother texture than a food processor. Add a little water - about 1/4 or start with less and add more as you go.

Whizz till smooth. You will probably need to use the tamper if you use a blender to help the seeds to go down onto the blades.

Tip out the paste into a bowl and stir in the probiotic powder. I used about 1/4 tsp or less of some dried yoghurt culture I had. Then put into a nut milk bag. Twist this a couple of times. Then place in a sieve and place the sieve onto a bowl that fits closely. Now find a weight like a jar or ziplock bag that you fill with water to act as a weight. Sit it on top of the cheese and leave on the bench overnight or 24 hrs for the bacteria to start their work.

Next, tip out the mixture into a bowl and add the flavourings: lemon juice, garlic, salt and dried or fresh herbs if you like them. You could also add any of these depending on your preference: cumin or fennel seeds, sumac powder, dulse flakes, beetroot powder or even spirulina.

Place cheese mixture into your lined moulds and put in freezer overnight to firm up. Use baking paper to line them or acetate strips if you have those are good.

Next day remove from moulds and coat in herbs or spices.

Wrap in baking or waxed paper to keep in the fridge to let them dry out, mellow and age.

Eat in 3 days !

Image of heart shaped seed cheese with smoke paprika coating