A spreadable cream that can satisfy the savory taste buds and that is very easy to make. I soaked 200 grams of almonds for 24 hours. I washed them well, then peeled them. They peel pretty easily when soaked, I’ve gotten into the habit of peeling almonds by watching youtube shows. I washed the cleaned almonds again, then I put them in the blender with 150 ml of water and 2 spoons of yogurt starter and I mixed them until I got a smooth cream. I put the cream in a clean jar, covered with a napkin tied with an elastic band and left for 24 hours at room temperature. We will notice after about 10 hours or more (it depends on the temperature) that it starts to grow. After 24 hours, we have a cream that can be consumed as it is, like a yogurt, or transformed into other preparations. I divided it into three, from the first part I made ayran, according to the cashew ayran recipe, the second part I left to mature, to make cheese, and the third part I prepared as follows: I put in it dill, green onions, chopped olives, a tablespoon of coconut oil, salt and pepper to taste. It turned out to be a wonderful spread that I spread on garlic toast and ate with tomatoes and cucumbers.
