Peanut Cheese
Description
Below I will explain in more detail. Serve the appetizer to the table.
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Soak the peanuts in water beforehand for at least 2 hours, or overnight.
- 3
Step 3
Then drain the water and transfer the peanuts to a blender. Pour in 1 liter of clean water and begin blending the nuts until smooth.
- 4
Step 4
Strain the peanut milk through a fine sieve and several layers of cheesecloth to remove the nut pulp. I use a special polyester mesh bag.
- 5
Step 5
Pour the resulting milk into a heavy-bottomed saucepan. Over medium heat, bring it almost to a boil.
- 6
Step 6
Squeeze the juice from the lemon and strain out the pulp and seeds. Remove the hot peanut milk from the heat and pour in the lemon juice. Stir with a spatula and leave for 1–2 hours.
- 7
Step 7
The milk should thicken, become "curd-like" and lumpy.
- 8
Step 8
Strain the peanut milk through a sieve lined with cheesecloth or a nut milk bag.
- 9
Step 9
You can drain off the whey, wrap the resulting mass in cheesecloth, transfer it to a colander, and place it under a press for several hours. I use a special mold for homemade cheese and cottage cheese. The longer you keep it under the press, the firmer the cheese will be. I left it for 12 hours.
- 10
Step 10
The peanut cheese is ready, enjoy your meal!