Raw cheese help please!

[Lady Green Jeans]

I have attempted to venture into making wonderful raw cheese. Overachiever that I am, I don't think I got it right.

Here is what I did so any help/input would be most welcome:

Ground the nuts with water and spices and added chopped ingredients. Put all in a fine mesh bag to drain in a colander with plenty of room for proper drainage. After about two hours I put the entire draining setup in the fridge overnight. It is okay and I used it for filling my ravioli, but honestly not cheese-like. Should I take it out of fridge and leave at room temp to ferment or something. Really hate to toss as it was macs and high-end mushrooms in the recipe.

Any and all feedback welcome. Really want to get this down.

Former cheese addict..aka...mouse lady-cheese lover

[exurb]

Green Jeans, one trick some people use is to add a little nutritional yeast to the cheese. (if you use stuff like non raw herbs and seasonings, it's in that category IMO).

I don't use it, but for ravioli cheese, I use pine nuts, then put lemon juice, and a little lemon rind, a little piece of the white part of a "nice" onion such as a green onion or leek, herbs, salt, pink pepper, etc., and I get pretty close to a ricotta flavor. You've got to use enough salt. You could add nutritional yeast to that to "cheese it up".

For mozzarella, I use macadamia nuts and get pretty close.

I'm not into fermenting nuts myself, I just do stuff like the above. If it's slightly less cheesy, oh well.

I'd nix the mushrooms, but that's just my personal thing.

[Lady Green Jeans]

exurb,

Thank you for the info. The recipe I tried was from a raw book and was supposed to be like brie. I think I erred in not letting it sit out at room temp for those several hours. It was okay, but not really what I expected so I felt I probably did the recipe incorrectly.