Syroedchesky cheese (nut)

- 250 grams of nuts (almonds or walnuts, but you can experiment);
- 1/2 cup (100 grams) wheat germ - sprout roots to small, usually it takes 1-2 days;
- 500 grams of pure filtered water
. - Blender, sieve, gauze

. LEAVEN
Wheatgrass put in a jar and cover with water. Put in a warm place for 24-48 hours. In the water, there will small bubbles. It should be a tart, but not unpleasant odor.
This will be a wonderful sourdough, enzymes rich, friendly bacteria, vitamins and minerals. It is even good to drink. It is because it is fermented cheese.

NUTS
Attention! Nuts fill with water (plain water without leaven!) The day before cooking! For almond require 12-24 hours for walnut about 12 hours - so the nuts will be necessary to us softness and enzyme inhibitors stop its program of suppression of useful enzymes
. Drain the water. Ideally - Clean peel from nuts, because it contains substances trudnousvaivaemye that no advantage in large quantities. Soaked nuts cleaned easily. But even if you leave them so that the cheese is delicious)

CHEESE
Nuts and leaven put in a blender and grind to a paste-like mass. You can put in there a little bit of black salt, chopped herbs and spices, such as curry or ground in coriander powder, cumin powder or dry garlic - cheese acquire individual piquancy

. Now take a small sieve or colander, cover it with gauze and spread to a paste. We leave in a warm place for about a day. Be careful to not soured cheese!