1 cup almonds
1/2 cup water
1 capsule acidophilus
Soak the almonds in water overnight or at least 8 hours.
Blanch almonds by scalding them in hot water for 1-2 minutes..
Peel the almonds.
Put the almonds into a food processor outfitted with the “S” blade or a powerful blender and add a pinch of salt,
Process for 2-3 minutes, until the almonds have turned to butter.
Wrap the cheese with a cheese cloth and leave on a colander for 8 hours., at room temperature. Lay a big jar filled with water, or any kind of weight, to release the liquid.
Store the cheese in a box in the refrigerator.
Season according to your taste, with different herbs or spices.