Sunflower Seed Cheese April 27, 2006
Posted by admin in : Raw, Recipes , trackback INGREDIENTS
3 cups sunflower seed meal (2 cups seed)
2 teaspoons kelp
3/4 cup fermic (I think this means rejuvalac–anyway, that’s what I used)
Method
Mix together, knead well and pack into covered dish. We like Corningware, square covered dishes. Or make into a roll and wrap in cellophane or plastic wrap. Set aside in the kitchen for 24 to 36 hours. Mold may appear on the top of dish but it is good and adds to the flavor. However, for guests, you may want to scrape it and the darkened top off. Serve from the dish at the table, or slice from roll. It will keep in the refrigertor for a week to 10 days.
Comments»
Mold? hmm… I don’t think that’s ever good to experiment with … there shouldn’t be mold when you’re making seed cheese in my opinion.