Microbiome in balance: the benefits of fermented foods for your health

Cashew coconut curd

Ingredients

• 300 g cashew nuts
• 150 g grated coconut
• 400 g water
• 1 ML Millivital Fermentation accelerator

Preparation
1. Soak the cashew nuts for 2 hours and then rinse under running water

2. blend the grated coconut and water in a high-speed blender at maximum speed until the temperature exceeds 25 degrees and the coconut fat is completely dissolved. Then filter through a nut milk bag.

3. blend the cashew nuts together with the coconut milk in the blender at the highest speed until creamy.

4. Add 1 measuring spoon of Millivital and blend again briefly.

5. Pour the mixture into the Kuvings fermenter and ferment at 42 degrees for approx. 10 hours. Depending on the desired acidity level, fermentation can take longer. The longer, the more acidic the quark will be

Image and recipe: Boris Lauser

Homemade fermented coconut yoghurt made easy

Ingredients

• 3 coconuts
• 2 tbsp sprouted rolled oats
• 1 measuring spoon of fermentation accelerator
• A little water

Preparation

1. Blend 3 coconuts, a little water and 2 tablespoons of sprouted oats.

2. then add 1 measuring spoon of fermentation accelerator and ferment for 8 hours in the Kuvings fermenter using the "Greek yoghurt" programme. Done!

Image and recipe: Peter Dreverhoff

Rustic cashew macadamia brie

Ingredients

• 500 g raw macadamia nuts, soaked in water for 10 hours
• 200 g raw cashew nuts, soaked in water for at least 2 hours
• 600 ml water
• 7 tbsp cheese cultures
• 4 tbsp yeast flakes
• 1 tablespoon of clover
• 1 tsp salt
• ¼ tsp pepper

Preparation
1. Rinse the macadamia nuts and cashew nuts thoroughly with cold water and then puree with the water in a high-speed blender using the masher until smooth. Make sure that the mixture does not get too warm. If this happens, switch off the appliance, leave to cool and blend again later. Add the cheese cultures and mix again briefly until they are well combined with the mixture.

2. Hang a nut milk bag in a deep bowl or large cup and pour the mixture from the blender into it. Then seal the bag and place it in a sieve. The sieve should be placed on top of the deep cup/small bowl. Weigh down the mixture with a heavy object. This will allow excess water to drain out. Leave to rest in a warmer place for about 24 hours.

3. Place the mixture in a bowl, mix with the remaining ingredients and then pour into small silicone moulds, Tupperware boxes or serving rings from which it can be squeezed out later. Smooth out. Remove any air holes with a fork or rice sticks. Place the moulds in the freezer for about three hours.

4. Press the frozen cheese out of the mould and place on the rack of a dehydrator. Leave to ferment in the dehydrator at 42 °C for around 24 hours until an even crust has formed. After about three hours, turn over and remove from the foil. Then place the cheese in an open box lined with kitchen paper and store in the fridge. The cheese can be eaten immediately or left to mature for a few weeks.

Image and recipe: Angela Griem | www.createrawvision.de