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Cultured Seed Cheeze

Learn how to make raw, vegan, nut-free cheeze
Servings 2 wheels

Equipment

  • High-speed blender, bowl, cheesecloth, fine mesh strainer, chef ring

Ingredients

  • 1 1/2 cups sunflower seeds soaked and rinsed
  • 1/2 cup pumpkin seeds soaked and rinsed
  • 2 capsules dairy-free probiotics
  • 1/4 cup filtered water
  • 2 tbsp lemon juice
  • 1 tsp high mineral salt
  • 1 clove garlic minced
  • 1/4 cup spices and/or fresh herbs

Instructions

  • Sanitize all equipment before making this recipe.
  • Blend Sunflower seeds, pumpkin seeds and water until smooth. Add content of probiotic capsules and mix in thoroughly by hand.  
  • Place mixture in the center of a cheesecloth and wrap tightly.
  • Place in a strainer elevated over a bowl with a weight on top (I use a small mason jar filled with water) and set aside for 24 hours.  
  • Add Cultured cheeze to a bowl and thoroughly combine salt, lemon juice and garlic in a glass bowl.
  • Transfer mixture to a ring molds pressing firmly to create an even layer.
  • Place in freezer overnight.
  • Remove cheezes from ring mold, thaw in fridge for 4 hours and coat in preferred seasoning.
  • Place in fridge uncovered to age for minimum 3 days.