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Recipe by Paulina Nienartowicz, find her on social – Instagram , Facebook
Combes two of the most healthy foods: fresh greens and natural probiotic.
Blend soaked pumpkin seeds with water, salt, yeasts and onion powder until almost smooth (I like the texture little bit grainy so I don't blend it perfectly smooth). Add powder from half a probiotic capsule and basil leaves and blend for 10 more seconds. Place few layers of clean cotton cloth on the large strainer, place the strainer over the bowl and spoon the mixture on the cloth. Wrap the cheese in the cloth and place small plate on the top to press it slightly. Leave the strainer with cheese in room temperature (20-25C) for 24 hours or in warmer place for 8-12 hours (I put mine in dehydrator at 40 C for 4 hours to kick start the fermentation process and then left it in room temperature for another 8 hours). When the cheese is fermented, add ground pine nuts and chopped spring onion and mix all together. To stuff wasabi leaves with the filling first form the cone from the leaf, put 1heaped teaspoon of filling in the middle and fold the edges. Decorate with wasabi flowers.
EDIT: instead of probiotic capsule you can use 1 spoon of water from any lactofermented veggies