One of the fondest memories from my childhood in Bulgaria was my grandmother Mirkah making Feta cheese. We had a farm in the country and my grandparents used raw organic cow’s and sheep’s milk to create yogurt, butter and cheese. Oh, the flavor and taste…permanently imprinted on my brain. I’ve never eaten Feta cheese close to that my grandmother used to make.
Creating Feta cheese isn’t hard…when you use milk. There are books written about it, videos online, manuals you can download, etc. Making Feta with no milk…quite the opposite. Not only are you using nuts as the base but the fermenting bacteria is a whole different “animal.” Cheese-making theories that apply to dairy cheese do not apply to nut cheese. I know because I’ve tried many different ones. Even the raw food world recipes yielded texture of sour cream rather than hard cheese. What I wanted was slicable, crumble-like cheese and I couldn’t get it.
Just as I was about to give up, somehow I was able to crack the “code.” The creation not only tasted like one but it reminded me of my beloved grandma’s cheese. I jumped up and down with excitement in my small apartment kitchen. One would’ve though I lost my mind. But I was simply ecstatic for being able to create the unthinkable – fermented nut cheeze without the dairy! Yes!!!
There is another flavor – Cracked Pepper – which is very delicious too. I’m working on a version with sun-dried tomatoes and Kalamata olives. I love eating this cheeze with raw crackers, crumble it on top of my salads or adding a thin slice to my raw Sun Burgers. The ways to eat it are limitless!
And if you think this cheeze is inferior to dairy cheese, think again. It has millions of healthy bacteria, also known as probiotics, which help restore healthy micro flora balance. If you read my blog “What is Water Kefir and How To Make It”, then you know why probiotics are essential for healthy well-being. Plus, you never have to worry about hormones, pesticides or antibiotics in my cheeze. To find out more about the dangers of consuming dairy products (cheese included), please read my blog “The Ugly Truth About Dairy.”
The longevity of fermentation is crucial to get the right taste. It shouldn’t be too bland and it shouldn’t be too sour. Room temperature and draining method are also very important. It took me a while to figure it all out. For someone who never made cheese in her life (other than watching grandma), I am absolutely amazed. It goes to show you that with a little imagination, sense of creativity and a lot of determination everything is possible!
If you have any questions or would like to order, please visit the “Buy Dairy-free Feta Cheeze” tab on top or email me at firstname.lastname@example.org.
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