Ingredients: - 2 cups of raw macadamia nuts( soaked 12 hours, mixed with spring water - 1/2 bunch chives or garlic - 2 tbsp finely chopped fresh thyme or oregano - Sea salt - Olive oil - 1 scraper of garlic - 2 capsules of lactic ferments of the acidophillus and bifidus type
Drain the nuts and mix them with 1 cup of lukewarm water (max 100 °F).
Once it is well mixed, add the lactic ferments and continue to mix during 10 sec.
Place in a bowl at ambient temperature and cover with a dish towel for 12 hours (fermentation).
Season with herbs, salt, garlic and olive oil.
Let’s macerate in the fridge to be tastier.
The cheese keeps 1 week in a tight box in the fridge.