Goat cheese with cashew nuts

Directions

1. Thoroughly rinse the cashew nuts with cold water and discard any damaged nuts. ≈ 2 min
2. Soak the cashew nuts in a container filled with cold water for at least 8 hours. ⏱ 8 hr
3. Make sure the walnuts are completely submerged, as they will expand significantly during the soaking process. ≈ 3 min
4. After soaking, the cashew nuts are drained and then processed in a blender. ≈ 3 min
5. Add half a glass of cold water, along with the lemon juice, and blend thoroughly until you achieve a smooth and velvety texture. ≈ 4 min
6. Add the salt and orange zest, then mix again until you achieve a smooth texture. ≈ 4 min
7. Taste and adjust the seasoning as needed. ≈ 2 min
8. At this stage, the taste should be very similar to that of the “labneh” cheese. ≈ 3 min
9. You can add more orange zest, salt, or orange zest if you wish. ≈ 3 min
10. Place a reusable paper filter (or a cloth diaper insert) in a container and pour the mixture into it. ≈ 3 min
11. It’s important not to add too much liquid at once, so that you can retrieve the edges of the filter/fabric without the mixture spilling. ≈ 3 min
12. If necessary, use multiple filters/fabrics. ≈ 3 min
13. We gather the edges of the fabric/textile and secure them using an elastic band, or by tying them together with thread, or any other suitable method. ≈ 3 min
14. Let the cheese hang above the sink for at least 12 hours to allow the water to drain. ⏱ 12 hr
15. Alternatively, it can be placed in a sieve with a container underneath to collect the water. ≈ 3 min
16. It is important to ensure that the cheese is not in contact with water and is properly ventilated. ≈ 3 min
17. Once the drainage process is complete, transfer the contents to an airtight container. ≈ 3 min
18. You can store it in the refrigerator for several days. ⏱ ≈ 2 hr