Day 1: soak the cashews in filtered water overnight.

Day 2: dump the soaking water, and replace it with new filtered water. Strain and let the water drip.

Put the cashews in a food processor, add ¼ teaspoon salt, water kefir and filtered water. Process until smooth.

Open the probiotic capsules and sprinkle the powder in, and add Penicillium Candidum. Process until well combined.

Put the mixture in a glass container, cover it lightly and let it ferment at room temperature for one night.

Day 3: use a container’s lid, put a bottomless springform on it, then put a cheesecloth in. Scoop the mixture into it and lightly pack it down.

Fold the cheesecloth over the edges and gently press it down. Use the container to lightly cover it, and let it sit in a cool area for one night.

Day 4: take out the form and unwrap the cheesecloth. Sprinkle some salt on it evenly, then cover it with parchment paper and carefully flip the cheese.

Remove the cheesecloth and sprinkle salt on this side too. Cover it and put it back in the cool area.

Day 5-10: use a piece of dried parchment paper to flip it every day. You should see some signs of white mold around day 6 or 7.

Day 11 or so: the cheese should now be covered with white mold and firmer. Replace the paper with a bamboo mat or a non-metallic rack.

Day 16 or so: the cheese is now covered with thick mold, and it’s time for slow aging. Transfer the cheese to a piece of parchment paper and wrap it.

Put it in a breathable container and keep it in the fridge to age for another 2 to 3 weeks.

After 2 weeks or so of aging in the fridge, it should be ready to eat.