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Lemon Zest Almond Cheese

Lemon Zest Almond Cheese

This is an adaption of one of Miyoko Schinner's recipes from her book, Artisan Cheese. I love the dryness from the almonds and the extra bite that the lemon zest gives it!
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You will need:
  • 1/2 of the basic almond cheese recipe (About 1 cup of cheese)
  • 1 tablespoon grated lemon zest (use an organic or unwaxed lemon)
  • 1 teaspoon lemon juice
  • 1/4 teaspoon sea salt or pink Himalayan salt
Mix the lemon juice, lemon zest and salt into the almond cheese.
Line a cheese mould with a piece of cheesecloth. Make sure it's big enough to fold over the finished cheese.
(I always boil the cheesecloth before using it. You don't want bad mould growing on your cheese.)
Sprinkle some extra lemon zest onto the cheesecloth-lined mould. This will be the top of your cheese.
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Add 1 tablespoon lemon zest
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1 teaspoon lemon juice
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Sprinkle some lemon zest on the bottom
Spoon in the cheese, pressing it down slightly as you go. If you want extra lemon zest around the sides, add some before pressing the cheese to the sides.
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Spoon the cream cheese into the mould
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Sprinkle some extra lemon zest around the sides of the cheese
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Smooth the cheese down and add a little more lemon zest (optional, as this will be the bottom)
Now fold the cheesecloth over the cheese, pressing it down gently. Keep folding the cloth over until the cheese is completely covered.
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Fold over the corners of the cheesecloth
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One by one, flattening it a little
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Until you have wrapped up the cheese completely
Now it's ready to go into the fridge. Leave it undisturbed for a few days or a week or two to ripen. I rarely leave my cheeses in the fridge longer than a week as I get impatient to eat them.
Once the cheese is ready, you can eat it as is, but if you have a dehydrator this cheese definitely deserves a rind!
Gently peel away the cheesecloth and carefully place the cheese on the dehydrator tray.
Dehydrate at 105°F for 24 hours. Turn the cheese over half way through.
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 Enjoy on crackers or raw veggies! xx
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Copyright 2021 Nicki Perkins | www.lovinglyplantbased.com All rights reserved. 
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  • Home
    • Who I am and what I do
    • About me
  • Why Plant-based?
    • Vegan v. Plant-based
    • Protein >
      • What is protein? >
        • Amino acids
      • How much protein do we need?
      • Examples of plant-based protein meals
      • Plant-based protein and athletes
      • Protein FAQs
    • Health >
      • Sugar: The legal drug
      • Vitamin B12
      • Vitamin D
      • Iron
      • Calcium
      • The benefits of eating raw
    • Phytonutrients >
      • What colour is your food?
      • Isothiocyanates and cruciferous vegetables
    • Dr. T. Colin Campbell
    • No dairy?
  • Mind, body and soul coaching programs
  • EFT
    • Rosacea Relief
    • What can EFT be used for? >
      • Motivation
    • EFT resources
    • EFT prices
  • SKINCARE
    • Skincare Shop
  • Sprouts and microgreens
    • How to grow sprouts
    • Easy mung bean sprouts
    • Easy lentil sprouts
    • Tips for successful sprouting
    • How to grow microgreens
    • How to grow Wheatgrass >
      • Juicing wheatgrass
  • Recipes
    • Plant milks >
      • Almond milk
      • Amaranth milk
      • Brazil nut milk
      • Buckwheat milk
      • Hazelnut milk
      • Hemp milk
      • Macadamia Nut Milk
      • Quinoa milk
      • Toasted Hazelnut milk
      • Toasted Sesame seed milk
      • Sesame seed milk
    • Dairy-free cheese >
      • Basic Cashew Cream Cheese
      • Roasted Garlic & Red Pepper Cream Cheese
      • Cashew and Spring Onion Cream Cheese
      • Roasted Garlic and Chives Cream Cheese
    • Dairy-free Cultured Cheese >
      • Basic Cultured Cashew Cheese
      • Basic Macadamia Nut Cheese
      • Basic Almond Cheese
      • Cashew Chèvre with Lemon Zest
      • Cashew Boursin
      • Almond Chèvre
      • Lemon Zest Almond Cheese
      • Macadamia and Pear Cheese
    • Raw Vegan Crackers >
      • Sprouted Lentil Crackers
      • Sprouted Black Sesame Crackers
      • Almond and Coconut Crackers
      • Sesame Crackers
      • Coconut & Apple Crackers
      • Spicy Flaxseed Crackers
    • Dips >
      • Zucchini & Hemp Hummus
      • Sweet Potato & Garlic Dip
      • Roasted Cherry Tomato Salsa
      • Spinach & Leek Cashew Dip
      • ​Beetroot, Ginger & Garlic Cashew Dip
      • Chickpea Hummus
      • Raw Parsnip Dip
      • Ginger and Sprouted Sunflower Seed Pâté
    • Dressings
    • Breakfast Ideas >
      • Sorghum, hemp and banana pancakes
      • Carob Amaranth Porridge
      • Apple, Oats, Almond Butter
      • Brown Rice and Apple with Hemp and Brazil nut milk
      • Millet and Buckwheat Blueberry Bread Muffins
      • Sweet Potato & Cinnamon Farinata Pancakes
    • Lunch & dinner ideas >
      • Dhal
      • Chickpea Farinata
      • Potato, onion, zucchini & tomato egg-free frittata
    • Veggie burgers >
      • Sprouted lentil, walnut and brown rice burgers
    • Salads & Raw Food >
      • Cheezy Zucchini Noodles
      • Veggie Rolls
      • Mimi's Street Tacos
      • Crunchy Kale Chips
      • Veggie Nori Rolls
    • Soups >
      • Cauliflower, Red Lentil and Potato Soup
      • Black Bean and Corn Soup
    • Desserts >
      • Chocolate Chickpea Truffles
      • Chocolate Mousse
      • Dark Chocolate, Sweet Potato & Black Bean Brownies
    • Smoothies >
      • Blueberry and Hemp Smoothie
      • Purple Passion
      • Orange Joy Smoothie
      • Sweet and Green Smoothie
      • Pretty & Pink
      • Banana Cacao Surprise
  • How to
    • How to juice
    • How to make Rejuvelac
    • How to make Kombucha
    • How to make Kefir
    • How to make Sauerkraut
    • How to make Kimchi
  • Resources
    • Kitchen makeover
    • Books
    • Videos & Documentaries
  • Blog
  • Contact