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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 72.3
  • Total Fat: 6.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.7 mg
  • Total Carbs: 3.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.3 g

View full nutritional breakdown of Raw Seed Cheese calories by ingredient
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Raw Seed Cheese

Submitted by: LORETTACAT

Introduction

This is the recipe Ann Wigmore developed. It makes a lovely, smooth cheese to which you can add salt and other ingredients to create nice dishes, such as stuffed peppers or collard leaf rollups. This is the recipe Ann Wigmore developed. It makes a lovely, smooth cheese to which you can add salt and other ingredients to create nice dishes, such as stuffed peppers or collard leaf rollups.
Number of Servings: 16

Ingredients

    1 C sunflower seeds
    1/2 C sesame seeds
    1 T yogurt, yogurt starter, or sauerkraut juice
    3.5 C water

Directions

Soak the seeds overnight, then drain and rinse. Put into a high-speed blender with 3 C water and blend 2-3 minutes (do not let it get hot). Add the starter and blend gently, so as not to kill the beneficial bacteria. Pour into a bowl and rinse blender with the remaining half cup of water and add to the bowl. Tie a dish towel over the bowl to keep out the flies and let rest in a warm place for about 8 hours. Skim off the thick mixture in the top half of the bowl and place into a nut milk bag or double layer of cheesecloth. Hang in the refrigerator over a pan for a day. Remove and pack into a glass jar. Tap the jar several times to get the bubbles out. It should have the consistency of a thick spread. Add whatever seasonings you like. I like to add flakes of dulse. The seed cheese has (I believe) a complete protein and will keep for about a week in a cold refrigerator. One serving is 2 tablespoons and you should get 16 servings (2 cups) from this recipe.

Number of Servings: 16

Recipe submitted by SparkPeople user LORETTACAT.






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