Pili Nut Cheese Recipe
 
 
Recipe type: vegan cheese
Ingredients
  • 2 cups raw pili nuts, boiled in water and skin removed
  • 1 cup water
  • 1 teaspoon acidophilus probiotic
  • 1 teaspoon sea salt, or more if desired
  • 1 teaspoon calamansi juice (or citrus of choice)
  • Equipment:
  • high-speed blender
  • colander or strainer
  • cheese cloth
  • rubber band
  • big bowl
  • plate
  • heavy weight, like a canned product or a container filled with water
  • clean towel or cloth
Instructions
  1. Using a high-speed blender, blend pili nuts, water, and acidophilus until smooth and creamy.
  2. Pour in mixture to a colander that's lined with cheese cloth and secure with rubber band.
  3. Put a bowl underneath the colander to catch the liquid.
  4. Place plate on top of the cheesecloth and place weight on top of the plate to gently push liquid out of the cheesecloth.
  5. Cover entire set up with a clean towel or cloth.
  6. Set aside for 36 hours.
  7. Transfer cheese to a container and mix in calamansi juice and salt. Adjust seasoning to taste.
  8. Form into desired shape and serve.
Notes
This is not a raw recipe. Skinless raw pili nuts are hard to find, so unpeeled raw pili nuts need to be boiled in water to remove the skin. However, if you have access to skinless raw pili nuts, feel free to soak them overnight instead of boiling them in water.

You may find acidophilus probiotic at pharmacies, specialty stores, and online. Tablet form is fine.

36 hours is ideal. Do not culture for less than 24 hours and not more than 48 hours.

It's best to culture in a dark, dry place.

This is a basic recipe for pili cheese. Feel free to play around with it and add more ingredients like nutritional yeast, herbs, spices, etc.

Store in the fridge for up to 2 weeks. For best results, I suggest letting it come back to room temperature before serving.
Recipe by ASTIG Vegan at https://www.astigvegan.com/pili-nut-cheese-recipe-international-giveaway/