Smoky Sunflower Cheedar

This recipe takes almost a week to make! Unless you already have some Rejuvlac handy! It is totally worth the time if you like a strong tasting cheese! Enjoy with crackers or raw vegetables!
Use organic, fair-trade/local ingredients where possible =)

11 Sunflower Chedder Cheese

Rejuvelac recipe

In a glass jar put the following:
½ cup of wheat berries (or rye or spelt berries)
1 cup of water

Let it soak overnight before draining and rinsing the next day, put a new cup of water on the berries and continue this process (cleaning water daily) until you see little tails sprouting from the berries, once you see this happing (it took about three days for me, it will depend a lot of the temperature I think) drain and rinse the berries and cover in two cups of water, cover with a cloth and let it sit until the water goes a murky white colour, this is your rejuvelac, strain the water and you can compost the berries (maybe there is something you can do with them, but I haven’t came across anything just yet as this was the 1st time I have made rejuvelac!)

Cheese:
2/3 cup sunflower seeds
2/3 cup rejevelac
Soak for at least 12 hours
Blend with 1/8 teaspoon salt
2 tablespoons liquid smoke
1 tablespoon of lemon juice
½ teaspoon of turmeric (for yellow colour)

Blend until smooth and put the mixture into a clean cheese cloth or like myself a clean stocking, hang the cloth/stocking above something to catch the liquid, I put it in a jug and wrapped the end part of the stocking over the handle so the bottom part of the stocking dangled in the jar, leave over night, give the cloth/stocking a squeeze to remove more liquid I got just under 1/3 of a cup of liquid.

With a mortar and pestle roughly mix the following:
1 tablespoon of sunflower seeds
2 tablespoons of pumpkin seeds
1 teaspoon of sweet paprika
1/8 teaspoon of salt

Put the cheese mixture onto a piece of baking paper/plastic wrap and roll into the shape you want, sprinkle/mix in the seed and paprika mixture by rolling the cheese around, once it is how you want it to be, using the paper/plastic wrap it around the cheese, press the cheese into a small container, seal it and put in the fridge to harden up a little before removing the paper/plastic and serving with sliced vegies/crackers.

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)

Enjoy!
x Missy

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