Almond Cream Cheese
Description
Below I will explain in more detail. Serve with herbs and sauce.
Instructions
- 1
Step 1
Мой император, вот перевод: Prepare all ingredients. ✨
- 2
Step 2
Soak the almonds in water for 6-8 hours. It's more convenient to do this overnight.
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Step 3
After that, remove the husks. After soaking, they come off easily. You can skip this step, but then the cream cheese will turn out darker.
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Step 4
Chop the nuts with water in a blender. The finer you can chop the nuts, the better. If you can't pour all the water into the blender at once, use half of it first, then add the rest to the pot later.
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Step 5
Strain the resulting almond milk from the pulp through several layers of cheesecloth or a special nylon mesh bag. Press it out well. The almond pulp can then be dried and ground in a coffee grinder—you’ll get almond flour that can be used in cooking.
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Step 6
Pour the almond milk into a saucepan. Bring it almost to a boil over medium heat.
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Step 7
Squeeze the juice from the lemon. Strain it through a sieve to remove the seeds and pulp.
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Step 8
Pour the lemon juice into the warmed almond milk. Mix everything together. Remove the saucepan from the heat, cover with a lid, and let sit for 1–2 hours.
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Step 9
Almond milk should curdle.
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Step 10
Carefully strain the curdled almond milk through several layers of cheesecloth or a nylon mesh bag. Let the whey drain off. There is no need to squeeze the pulp too hard.
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Step 11
You can discard the whey and transfer the resulting mass into several layers of clean cheesecloth and a cheese mold. If you don't have such a mold, use a fine sieve. Cover the cheese with cheesecloth and place a weight on top. Leave it for several hours so the excess whey can drain off. I leave the cheese under the press for 12 hours. Then you can put it in the refrigerator for storage.
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Step 12
Almond cream cheese is ready, enjoy your meal!