I'd like regular ancestral cooking emails!
Day 3 of the #veryfarmish challenge and I’m choosing ‘alternative’ with some fermented cheese made at home from cashews.
My son cannot eat dairy. Imagine all the Italian cheeses he sees around here! It’s not the only thing he cannot (currently) eat and sometimes I long for him to have extra-specialness…especially when he literally jumps up and down to be involved in the making of it.
So, despite wanting as much of the produce that graces our table to be local, sometimes I make an exception. These are organic, fair-trade cashews bought from a local store. We made cheese with a recipe that @lvtrevino passed over the Atlantic to me…there’s a lot of garlic, some fresh and dried herbs and a generous spoon of sauerkraut juice to kick-start the ferment. We left it in the fridge for 5 days before tucking in (high five to a 6-year-old for having that much patience, right?!).
It was delicious and, as you can see, made his month.