Creamy, indulgent and the closest you are ever going to get taste-wise to a ricotta cheese. Once made it lasts for a good week. It is really versatile because there are endless flavour options and it can be used in many different recipes throughout this book.
- For the Macadamia Ricotta
- 280 g (10 oz / 2 cups) macadamia nuts
- 160 ml (5 oz / 2/3 cup) water
- 1/2 probiotic capsule
- pinch of salt
- Start by soaking the macadamia nuts for 2 hours by putting them in a bowl and covering with water.
- Drain the nuts and tip them into a blender along with the water and probiotic and blitz until you get a smooth texture. As this is a ricotta-style cheese the texture can be slightly bitty, which I personally love. If you are doing this in a high-speed blender, make sure not to overheat the mixture as this will kill off the probiotics.
- Once blended, transfer to a clean glass or plastic container. Do not use a metal one as the mixture won’t ferment. Leave the container outside the fridge for 24 hours with a tea towel or muslin cloth (cheesecloth) on top so that the mixture can breathe.
- After 24 hours your mixture will be slightly fizzy and bubbly. Place a proper top on and leave in the fridge until you need it. It will last for up to 7 days in the fridge.
- Tip: This is a great fridge basic. Dairy is the hardest food group to replace both taste-wise and on a comfort level. Many of my clients suffer from dairy intolerances and this has been a lifesaver in terms of being able to add some comfort back into your diet.