Seed Cheese

From The Sprouting Book, by Ann Wigmore
How to Grow and use Sprouts to Maximize Your Health and Vitality
Avery; Publishing Group, Wayne NJ

Ingredients:

• 1 1/5 cups hulled raw sunflower seeds
• 1/2 cup hulled raw sesame seeds
• 1 cup Rejuvelac

Directions:

• Soak seeds 8 hours and sprout for 8 hours. After this time, pour Rejuvelac into a blender. Blend at high speed, slowly adding seeds until all are blended to a smooth thick paste (approximately 4 minutes) Pour the mixture into a glass jar, cover with a clean towel or cloth, and leave it for 8-12 hours (the longer it stands the stronger the flavor will be.) If you don't have Rejuvelac, you can use a tablespoon of miso (fermented soybean paste) and a cup of water instead. If you use this method, however, the fermentation time may need to be extended to 12 -18 hours. After the fermentation time elapses, stick a spoon through the cheese on top and pour off and discard the liquid that has settled at the bottom of the jar. Try making this cheese with sprouted almonds. Combinations of sprouted almonds, sunflower sprouts, and sesame sprouts are also very flavorful. Store extra cheese in the refrigerator; covered tightly, it will keep for 5 days.

• For Seed Yogurt, use twices as much Rejuvelac and only 1 cup of sunflower sprouts

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