Many Israelis’ childhoods include a classic culinary staple: gvinah levanah (“white cheese”), a soft and light cheese to spread over bread or eat with vegetables. It typically came in 5% and 10% fat variations, and there were numerous versions with herbs and spices.

With the help of Noa Shalev’s wonderful nondairy cheeses and milks course, I produced a cheese yesterday that tastes even better than the original. The key is to use probiotic capsules for the fermentation. I used two capsules (approximately 30 million microorganisms) for about a cup of soaked and blended cashews. I flavored the resulting cheese with salt, orange juice, nutritional yeast, and fresh marjoram.

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