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excerpted from the bookYields about 2 cups BL NMB
Once skins are removed and almonds are soaked 6-8 hours, rinse and drain them.
Place the white peeled almonds into a high speed blender, along with the probiotic powder and water. Blend mixture until smooth and fluffy. If necessary, use a spatula to gently guide the sides of the mixture into the center vortex, being careful not to work too deep and engage the blender blade.
Place smooth almond cheese inside a More than a Nut Milk Bag. Let sit in a quart jar or bowl for 2-3 hours. This allows the probiotic to incorporate into the cheese and begin the fermentation process.
Note: If you do not do this step, no worries, but allowing the mixture to rest for a couple of hours before hanging gives you a quicker, more uniform fermentation, and more of the probiotic is retained in the cheese instead of draining away.
Hang the mixture over a bowl or plate to catch any excess liquid as your cheese ferments. Leave for approximately 6-8 hours or until desired taste is achieved.
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