Keto Paleo Cultured Nut Cheese
Serves: 10 servings
  • 2 cups raw unsalted macadamias, soaked in spring water overnight
  • 1 packet Kefir starter (I used this one)
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon Celtic Sea Salt, divided in 2
  1. Place nuts and water in a blender and blend on high until a smooth puree is formed, about 1 minute. Now add the kefir starter powder, half teaspoon of salt and the coconut oil and blend all together for another 10 seconds.
  2. Transfer to a glass container , cover with a plate, so it is not completely air tight, and let sit in a warm environment (about 80F) for about 8 hours. The "cheese" mass should start to ferment, taking on a pleasant sour nutty smell.
  3. Transfer the "cheese" to a cheese cloth and gather up the ends to make a bundle. Squeeze out the liquid gently, then suspend over a bowl to drain, for about 12 hours, at room temperature.
  4. The cultured "cheese" should keep fermenting, getting more sour, but still preserving the pleasant nutty aroma. it is very important to use clean hands and tools, so that you do not contaminate your culture whit bad bacteria that will make it rot.
  5. Remove "cheese" from the cheese cloth and put in a glass bowl or on a plate, you can now form it into a shape by pressing it into a mold.
  6. As I did not have a mold I presses it in to a glass bowl, then removed it.
  7. Once it is shaped, sprinkle the rest of the salt all over the outside and place in the refrigerator in a glass airtight container, wrapped
  8. After about a week the cheese is ready to either eat, where it will resemble a aged ricotta, or go to the next stage of aging.
  9. You can now put your "cheese" in the oven on a cookie sheet and bake for 3 hours at 150F. It should dry further and form a darker, "golden" crust on the outside.
  10. Now wrap the cheese in a piece of wax or parchment paper and put back in the refrigerator, in a glass container covered with a towel, so there will be some air flow.
  11. Allow to age at least 4 weeks.
  12. Serve with keto crackers!
Nutrition Information
Serving size: 1 serving Calories: 216 Fat: 23gr Carbohydrates: NET 1.4gr Fiber: 2.3gr Protein: 2.1gr
Recipe by The Nourished Caveman at