By Heather Haxo Phillips

Makes 2 cups

·         2 cups almonds

·         1 cup Rejuvelac (or 1 cup water with 2 capsules of probiotic powder)

·         ½ teaspoon salt

·         1 tablespoon lemon juice

·         2 teaspoons miso

·         a pinch of nutmeg

·         dried or fresh herbs and spices to garnish such as  basil, parsley, rosemary or cracked pepper

 Directions:

1. Blanch the almonds by bringing approximately four cups water almost to a boil and turn off the heat. Add the almonds and allow to sit for 3 - 5 minutes. Drain and rinse the almonds in cool water, then slip off the peels.
2. Place the almonds and Rejuvelac in a high-speed blender and process until smooth, adding more Rejuvelac if necessary to form a smooth, creamy texture. 
3. Pour the mixture into a nut milk bag or cheesecloth-lined strainer (such as a strawberry basket or colander). Allow to strain and ferment for 12-36 hours, until desired tartness is achieved. 
4. Remove the cheese from the strainer and add the salt, lemon juice, miso and nutmeg.  Adjust the salt and lemon juice to your liking.
5. To create a typical chevre-style log, place your cheese as a ball in the middle of a large piece of wax paper.  Roll the sides of the wax paper until you have created a tube shape with your cheese.  Place your cheese, in its wax paper, in the refrigerator 8 – 24 hours so that it can set and thicken.  Just before serving, sprinkle the herbs/spices on all sides of the roll until well covered. Then roll it off the wax paper and onto a plate.  Cut and serve as desired.
6. To mold the cheese into a thick chevre-round, place a nutmilk bag or cheesecloth over your favorite round mold.  Firmly push the cheese into the mold.  Refrigerate the cheese until ready to use, 8 – 24 hours is best.  Plate it by turning over the mold and removing your cheesecloth.  Decorate with your herbs and spices.

Stored in an airtight container in the refrigerator, the “Chevre” will last for up to one week.