This month for Recipe Redux, the theme was to make something fermented!
I have had the book “Nourishing Traditions” by Sally Fallon for a long time, and never really have dove into it. I just flipped through it to see if there were any ideas for fermented foods, and oh boy, I need to read more of it! It is right up my alley, all the things I am interested in.
I found this recipe for fermented cheese and decided to try it. The original recipe called for mashed potatoes, and kefir. You let the mixture ferment for 2 days, then drain it. I decided to try it with sweet potatoes.
I thought they possibly might be a good flavor combination, and they were!
Fermented Sweet Potato Cheese
2 cups mashed sweet potatoes or 2 medium sweet potatoes, peeled and chopped
1 cup kefir
1 tsp salt
Peel and chop the potatoes into pieces. Place in a saucepan and cover with water. Boil until the potatoes are tender.
Drain, and mash the potatoes using a hand or stand mixer. Mix until creamy. Pour in the kefir and salt, and stir to combine.
Leave the mixture at room temperature for 2 days. After the 2 days, place the “cheese” in cheesecloth, and let drain for another 12 hours. I chose this method of placing the cheese in cheesecloth, tying it together with a hair tie, and using a clothespin to attach it to a long handled spoon over a large bowl. Nice huh!
After it drained, it really did have the consistency of a soft cheese!
You could really taste the strawberry flavor, but it was tangy as well! I think it worked well with chips, fruits, and vegetables!