![]() In fact, I think it makes a very satisfying substitute for chevre, and I can totally imagine baking up a loaf of french bread and sitting down with this cheese and sharing it with someone wonderful. ![]() I sprinkled on some salt and put it in my mouth, still feeling positive that I probably ruined everything and now we would both die. I was still reluctant to try it, but my husband got me a cracker with cheese - the cheese mixture was a spreadable consistency like cream cheese - and handed it to me. It smelled just like I would expect cheese to smell. He good-naturedly picked up some wheat crackers to eat with our cheese, and when he took the cheese out of the fridge and I smelled it, it smelled exactly like cheese! I was astonished. It smelled horrible when I poured it into the bowl, and I had mostly decided I wasn't going to try it, but I left it in the fridge for a couple days cause it was such a tragedy to waste the cashews. I forgot to soak the cashews and I had to add some of the drinkable variety of coconut milk (it's what I had on hand) to make the mixture blend, and I also forgot salt. But despite my doubt I decided to make the cheese and e. My husband said it smelled exactly like something you would use to make cheese, but I was frightened I had gotten an invasive bacteria in my rejuvelac and it was ruined. I got the fermented rejuvelac, and at first I was scared because it smelled like something rotten, even though it looked exactly like what the author described. The steps were very simple and each thing only takes a few minutes to do, but the whole process takes several days to complete. ![]() So, I got my cookbook and took it home, and started to make the rejuvelac that night.
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