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When I first created this recipe I used 2 cups of macadamia nuts. But over the years, the price just keeps on rising, without my pocket book following suite. haha. So I have been using just one cup of macadamia nuts and one cup of cashews.
The flavor has basically remained the same but it doesn’t deplete my bank account as much. If this isn’t an issue for you… use 2 cups of macadamia nuts. Both versions are delicious. The love affair with macs is that they add a buttery flavor and a subtle sweetness.
One thing that I have come to learn with mac nuts is always test them… even before purchasing them (if possible). Due to their high fat content they are more prone to going rancid. Never purchase bulk macadamia nuts… who knows how long they have been sitting in the store isle, at room temperature. That’s my opinion anyway.
They need to be protected from moisture otherwise it will cause the nuts lose their crispness and shortens storage life. Oxygen will cause rancidity if the exposure is prolonged. Personally, once I bring them home, they go straight into a recipe or into the freezer. Technically, cold storage is not necessary when macadamias will be eaten within a week or two, but I like to protect my investments. :) You will know when they have turned, they will often take on an unpleasant bitter taste. And your nose will pick up on the off odor that they create. It’s time to get busy in the kitchen. Grab your apron and I will meet you there. I hope you enjoy this recipe. Many blessings, amie sue
Yields 6″ cheese wheel
Once fermentation is complete stir or process in the following ingredients:
Then stir in the following: