Okay, I admit I wasn’t trying to make cottage cheese, I wanted to use my lovely heirloom ceramic pot to make a vegan version of laban or labneh. I guess the biggest problem is my blender is broken, so I had to use my food processor. You just don’t get the same texture. I was also trying out a new fermenting process. But…this stuff is good.
I started by soaking about 1.5 – 2 lbs of raw cashews for about 36 hours (after the first day, I drained and rinsed the nuts, cleaned the bowl, then put the nuts back in and covered them with fresh water). When I was ready to get started, I drained and rinsed the nuts again, then added them to the bowl of my food processor…
Now, pour the mixture into the beautiful 100-year-old ceramic pot that belonged to your great-grandmother. I covered it with a kitchen towel and left it in the cool oven for almost two days before transferring it to the fridge. I didn’t drain any of the liquids.
I didn’t taste the stuff until after the Pascha Liturgy Saturday night, and I kept thinking…what does this taste like??? When I thought I was making laban I dreamed up all kinds of uses for it, but the flavor and texture weren’t what I imagined. I guess I forgot what cottage cheese tastes like, I can’t remember the last time I ate it. Now I have a ginormous pot full of the stuff. What shall I do with it, besides add pepper and eat it with a spoon (done that already)?