![]() ![]() ![]() (Easier if you make it into a log in the first place!) Rewrap, and twist ends to secure. Unwrap cheese, and scrape into 7-inch-long log on cheesecloth. Chill (I left mine in the fridge a few hours).Ĥ. Discard any excess liquid but don't worry if there isn't any. I didn't read the instructions to make it into a log and fasten two ends with two rubberbands and I just made mine into a round with one rubberband securing the ends of the cheesecloth together. Then I placed a strainer over the large saucepan and lined it with (damp) cheesecloth folded in three. ![]() I simmered my cheesecloth in boiling water for 20 minutes, wrung it out as much as possible with rubber gloves and hung it on the clothesline. (I read that it really makes a difference to do it for 6 minutes so I timed it and got a sore hand because I was using the little food processor bowl that comes with my hand held blender so I had to hold the blend button down for 6 minutes!)ģ. (Oops, I only drained once!) Purée cashews, oil, lemon juice, tahini, salt, and 2 tbsp water in food processor for 6 minutes, or until smooth and creamy. Drain liquid, rinse cashews under cold water, and drain again. Cover cashews with water in a medium bowl and soak overnight.Ģ. This time three years ago: Lysy’s smoky burgersġ tsp cracked black peppercorns or coarsely ground black pepperġ. This time two years ago: Pumpkin bread pudding for interesting times This time last year: Potluck, Salad and Car Trouble It took me almost 48 hours to soak the cashews overnight, blend, drain, chill and bake the mixture. ![]()
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