{"id":653,"date":"2018-04-08T07:03:09","date_gmt":"2018-04-08T07:03:09","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/recipe\/?p=653"},"modified":"2018-04-08T07:03:09","modified_gmt":"2018-04-08T07:03:09","slug":"how-to-make-almond-farmers-cheese","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/recipe\/how-to-make-almond-farmers-cheese\/","title":{"rendered":"How to Make Almond Farmer\u2019s Cheese"},"content":{"rendered":"

\"The<\/a>I call this \u201cfarmer\u2019s cheese\u201d because it is made using the same type of process as traditional dairy-based farmer\u2019s cheese, except that I use almond milk instead of cow\u2019s milk. I heat the milk and add an acidifying agent (in this case I\u2019ve used vinegar), which separates the curds from the whey, and then I further strain it to form a block of cheese. This cheese can be air-dried or not, depending on your preference. You can add herbs or other flavor additions to suit your palate. I love minced fresh basil or thyme in my cheese, but you can select any herbs you prefer. But even without aging or herbs, this cheese is simple and delightful. You can spread it on toast; eat it with fruit, crackers, nuts, or vegetable crudit\u00e9s; serve it with olives or antipasto; or enjoy it with a little fruit jam or coulis (a fruit sauce) as a dessert.<\/p>\n

This cheese and other cheeses made in this manner usually don\u2019t have any probiotics unless they are added after the milk has cooled and the cheese has been set. Typically, most aged cheeses are inoculated with yeasts or molds at that point but not always ones that are health promoting. You can age this cheese if you\u2019d like to, although traditionally farmer\u2019s cheeses or soft cheeses like this are not aged (i.e., not fermented) and do not contain any probiotics. To age this cheese, follow the instructions outlined in the sidebar \u201cAging Your Cheeses to Perfection\u201d after you\u2019ve completed the recipe here.<\/p>\n","protected":false},"excerpt":{"rendered":"

I call this \u201cfarmer\u2019s cheese\u201d because it is made using the same type of process as traditional dairy-based farmer\u2019s cheese, except that I use almond milk instead of cow\u2019s milk. I heat the milk and add an acidifying agent (in this case I\u2019ve used vinegar), which separates the curds from the whey, and then I<\/p>\n","protected":false},"author":1,"featured_media":654,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1],"tags":[],"class_list":["post-653","post","type-post","status-publish","format-standard","has-post-thumbnail","category-healthy-recipe"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t