Raw Microbiotic Seed and Fennel Cheese

Vegan various type seeds & Super 8 bottle

Courtesy Rosanna Davison


Serves 3–4


145g sunflower seeds

120g pumpkin seeds

1/2 medium red onion, finely sliced

1 tbsp fennel seeds

2 capsules of Udo’s Choice Super 8 microbiotics, split to release the powder inside

Himalayan pink rock salt and freshly ground black pepper


1. Place the sunflower and pumpkin seeds in a large bowl or jar and fill with water to completely submerge them. Cover and leave to soak overnight. 

2. The next day, drain the liquid and rinse the seeds in fresh water.

 3. Using a blender, whizz the soaked seeds with the onion, fennel seeds and some salt and pepper until it’s almost smooth. Use a little water to help it blend if necessary.

 4. Pour the mixture into a large glass jar or jug, cover with a cheesecloth and let it sit at room temperature for 4–5 hours to allow the probiotics to start fermenting the cheese. It will rise slightly as it ferments. 

 5. If you prefer a softer, ricotta-like texture, then simply leave the cheese as it is in the jar. But if you would rather have a firmer cheese, then after it has been fermenting for 2 hours, secure the cheesecloth with an elastic band and turn the entire jar or jug upside down over a bowl to strain out any remaining liquid. Leave it in this position for the final 2–3 hours.

 6. Remove the cheese from the container, wrap in greaseproof paper and keep refrigerated for up to seven days.