Signature Macadamia Nut Cheese (Mahina Mele Farm)

AuthorBreakfield_Burkey
RatingDifficultyBeginner

My dear friends at Mahina Mele Farm in Hawaii, Kollette and Jason Stith, have a certified organic farm which produces both organic Kona coffee, and Macadamia nuts. They are amazing and they ship these products all over the world. Kollette gave me permission to post this recipe as Breakfield and Burkey featured a character in The Enigma Gamers, George, drinking and talking about the great Kona coffee from this farm.

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Yields1 Serving
Prep Time1 hrTotal Time1 hr

 1 Fresh lemon
 1 tsp Sea Salt

1

Use our (Mahina Mele Farm) organically grown dehydrated macadamia nut wholes or pieces, soak in water for 30 minutes.

2

Place nuts and all the water in blender or Vitamix and blend until creamy
Pour slurry into a cheese cloth and allow to drain overnight into a bowl. Note: the milk left in the bowl is Macadamia nut milk, drink immediately.The cheese is left the cheese cloth. Add lemon and sea salt to taste and thoroughly mix together.
Make into small patties and refrigerate overnight.
Eat plain or sprinkle with your favorite herbs i.e. dill, basil, rose petals, peppers, etc..
The cheese gets better over a 1-2 week period of time as the salt and lemon begin the fermentation process.
Wrap in parchment paper and pull out of the refridgerator as desired.
Enjoy with crackers or vegetables or add as ricotta to your lasagna, the possibilities are endless.

Mahalo!

CategoryCuisineCooking MethodTags

Ingredients

 1 Fresh lemon
 1 tsp Sea Salt

Directions

1

Use our (Mahina Mele Farm) organically grown dehydrated macadamia nut wholes or pieces, soak in water for 30 minutes.

2

Place nuts and all the water in blender or Vitamix and blend until creamy
Pour slurry into a cheese cloth and allow to drain overnight into a bowl. Note: the milk left in the bowl is Macadamia nut milk, drink immediately.The cheese is left the cheese cloth. Add lemon and sea salt to taste and thoroughly mix together.
Make into small patties and refrigerate overnight.
Eat plain or sprinkle with your favorite herbs i.e. dill, basil, rose petals, peppers, etc..
The cheese gets better over a 1-2 week period of time as the salt and lemon begin the fermentation process.
Wrap in parchment paper and pull out of the refridgerator as desired.
Enjoy with crackers or vegetables or add as ricotta to your lasagna, the possibilities are endless.

Mahalo!

Signature Macadamia Nut Cheese (Mahina Mele Farm)

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