Gracias gracias gracias, me encantan todas sus recetas y aunque no se inglés, boy a su página y ahí puedo ver todo, porfavor receta de miso pero sin soja
Thank you so much for sharing your amazing art. I love you, your teachings and the music you chose. Your videos are a true sensational event to be watched repeatedly and bath in the soul soothing vibrations ❤️
Watching your video is so relaxing . Most vegan cheeses resemble a stiff pudding. Your way of making vegetable cheese looks more inviting. Thank you for the effort and the video.
These videos are so soothing they help me fall asleep. I mean this in the best possible way! They are such high quality that I always watch until the end, no matter how sleepy. :) And during the day, they are wonderful, too, of course. I'd love to try these with my daughters.
@@GourmetVegetarianKitchen What you need is collaboration. The world is about inclusiveness and diversity. Food is universal, a general language without border (Quote) by Chinyelu Ikeaba -Obiasor . How can i contact you
Would you ever be interested in doing a vegan charcuterie board with the cheeses you've made? Maybe even make some other vegan cheeses like mozerilla, harder cheese like cheddar? I don't know the food-science behind what makes cheeses soft or hard but I'd love to see how you'd approach these types of vegan cheeses!
Hola cómo siempre sigo todo lo que hace porque me encanta y la preparación tan pausada y la música me encanta . Quisiera saber qué marca de probióticos tengo que comprar en Amazon para hacer los quesos . Aquí en Panama no se consiguen . Gracias y saludos
Interesting, I have never done this with other things besides tomatoes yet, but I'll try. I haven't done it with store bought milk either, but I'm sure it should work. Almond milk is super easy to make though :)
This is genious! Your videos are incredible!! This is just wild what you can make with planmilk, heat and lemonjuice! Thank you so much!😍😋🤤It’s hard work to record and put videos together! And the melody is so soothing🤗 Btw, in one of your other videos you use rejuvelac for fermenting, can i use that to make the brie also (instead of probiotics)?😊
So good ideas, love it 💝 many, many thanks 🌹 One question: Have you ever tried to make a cheese like Gouda? I'm from germany and do not know if "Gouda" is known. This is a cheese which you can buy in a block or in slice. My partner and I looked for vegan cheeses in supermarkets. But none of them have the bakterias inside. And yes, they taste .....odd.... So we thought to make them by our own but could not find a receipe which sounds good to us. Do you have one? 😄
You're welcome. I live in Spain for a year, and I know Gouda fairly well. I have been wanting to make a plant-based version of it too, I'll definitely try to make it for sure!
@@GourmetVegetarianKitchen ooooh, thank you so much 🌹💝 I am so much looking forward to see a video of you making gouda😃 And then I am going to try it myself 🙃
Did you age the brie only in the fridge or do you keep it in a cool place outside the fridge like in a pantry? That part confused me. Also is the tomatoe necessary or just a flavoring? Beautiful video and the cheese looks lovely!
Thank you so much! During the aging period, I either leave it in my attic (during the winter) or in my cooler (during the warmer times) The tomatoes are just for the flavor. If you don't add the tomatoes, it's just like almond brie. Here is the video to make for almond brie: ruclips.net/video/v6Q9ZQSsZsQ/видео.html
Wouldn't using just mixed almonds be the same as you did for the peas cheese? Since you are saying that there is "whey" but there cannot be since it is a almond milk. Isn't the end product just almonds extracted from the "milk" with some additives? Serious question.
Almond pulp is very tough to use the same way I do with peas. You can use the same green pea method with cashews though. When the protein in almond milk reacts to the lemon juice, it makes the milk curdle. I separate the water "whey" from the curd and use the curd to make the cheese. I don't use any additive in my cooking. I hope that it clear enough to help.
This is lovely, I’m so glad I found your channel! ❤ What if I only have a pre and probiotic blend, can I use that? Or do I need to buy a probiotic-only supplement? Thanks in advance! 😊
looks yummy! can I use any other kind of milk? i tried this method with 2 or different types of milk and I got nothing, maybe because I didn't boil the milk and I didn't let it stand so long, i'll follow yours. Thank you
Boiling milk is important to get the milk curd, but if you don't want to boil it, I suggest that you use cashews. Blend them into an extra smooth paste, and skipping the curdling step. You can follow this recipe ruclips.net/video/MuYFdf7l51Y/видео.html
@@GourmetVegetarianKitchen thank you dear! I will try both :) I don't mind boiling the milk, but the other recipes I followed were saying not to, so I ll try your thanks :)
What kind of cheese cloth do you use??? natural or sintetic? Because I used to make with cotton but I dont like because it leaves fluff!! Thank you so much, your videos are great and refined!!! Greatings from spain
Thank you so much for watching my videos. I'm so glad to hear that you are from Spain, I lived there for a year and miss it very much. I use organic cotton cheese cloth. I wash it a few times before using it and it's fine.
so what did you do differently to the brie to get it to grow the mold? is it the salt that starts the process? and is it okay to leave it in the fridge while it ferments? the area of my kitchen is not very cool
Thank you so much for inspiring me. I have a question. If I am just making the cultured cream cheese (probiotics) and I'm NOT going to make brie, do I still need the penicillium candidum & geotrichum candidum ?
Hello ! I have a question ^^’ How do you refine your cheese at the best temperature ? Apparently it’s better to be between 10°C to 14°C, but just to try it out I’m a bit at loss of where to put them… my cave is not a possibility sadly… And thanks again for your video 🥰
Your content is very captivating and inspiring I wonder how gooey you’ve got some of you’re cheeses. Have you ever got it it to the state of dairy Brie?
Consigo entender alguma coisa,pena que não leio inglês,se tivesse a receita escrita seria mais fac pra traduzir,mas mesmo assim vou fazer ,pois já faço alguns queijos .
Gosto da suas receitas porque você tem o cuidado com higiene do produto e do ambiente que executar o alimento, obrigada um abraço 🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷 quando vou cozinhar gosto de por uma boa música 🎷🎷🎷 dá uma satisfação de fazer uma boa comida com uma música 🎷 que te inspira dá mais sabor 🎻🎻🎻🎶🎶🎶🎶
Love seeing these new experiments and additions to the basic cheese recipe! Have you tried using nigari or other coagulants to curdle the milk? I read that nigari produces a greater yield of curd than lemon juice in soy milk but have not tested it with other milks. Similarly, I found this article abstract (cannot access the article unfortunately) suggesting that the enzyme papain from papaya works well to curdle nut milk for vegan cheeses: agris.fao.org/agris-search/search.do?recordID=JP2009006273 I want to try it out myself because I did not get very much curd when I used lemon juice to make a hazelnut camembert.
Porque todos os seus vídeos são tão escuros? Mesmo eu colocando no brilho 100% fica escuro, assim não da, poxa. 😣 gosto de seus vídeos, porém se continuar assim me sinto tentada a não assisti-los mais.
Aww...I'm so glad you are waiting for the Japanese soy sauce, thank you so much. I just finished it, and it's so amazing and can't wait to share it. Please come back next week, I promise to get the editing done!
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
This looks so good! I can see why to stores charge us so much for these items vegan or non vegan.
Thank you so much. It takes work and patience to make good food, but it's really worth it.
Good precious work.Greeks love cheese and eat a lot and never it's enough.THANKS
Thank you so much!
Gracias gracias gracias, me encantan todas sus recetas y aunque no se inglés, boy a su página y ahí puedo ver todo, porfavor receta de miso pero sin soja
Thank you so much, soy free miso is in process!
Thank you so much for sharing your amazing art. I love you, your teachings and the music you chose. Your videos are a true sensational event to be watched repeatedly and bath in the soul soothing vibrations ❤️
Watching your video is so relaxing .
Most vegan cheeses resemble a stiff pudding.
Your way of making vegetable cheese looks more inviting.
Thank you for the effort and the video.
Your videos are so amazing!!! I can’t wait to try this recipe!
Thank you so much, I'm so glad you like my videos. I hope you make it soon!
I usually make it with thick oats milk , yours is one of the beautiful video I come across 🌹Thanks for sharing
Relaxing, informative, perfect! Will try this at home 👌
Thank you so much, I'm so glad you'll try it!
To be honest it look pretty easy to do !
Great job and thank you for the share of the recipe !
These videos are so soothing they help me fall asleep. I mean this in the best possible way! They are such high quality that I always watch until the end, no matter how sleepy. :)
And during the day, they are wonderful, too, of course. I'd love to try these with my daughters.
very nice. Actually, you can do a business selling that.
Thank you so much, I'm not very good at selling things though :)
@@GourmetVegetarianKitchen por favor me manda os ingredientes pra eu colocar no Google tradutor. Obrigada
@@ritaf614 caso ainda não tenha achado, tem no primeiro link na descrição do vídeo. Tudo por escrito e passo a passo no site dela.
@@GourmetVegetarianKitchen What you need is collaboration. The world is about inclusiveness and diversity. Food is universal, a general language without border (Quote) by Chinyelu Ikeaba -Obiasor . How can i contact you
I'm very thankful for your videos
Your videos are so relaxing as well as informative and inspiring. Thank you so much for taking he trouble to do it all so perfectly.
Thank you so much, I'm so glad you enjoy my videos!
New subscriber...just love it...thank you...
WOW! I have to try you recipe! ❤️❤️❤️❤️
I hope you will soon!
Your cooking is so inspiring! So much enjoyable to watch your vdo👏🙏
Loved the video, thank you!
You're welcome, I'm so glad you enjoyed it.
This is actually my new therapy... Love watching your videos! I could spend an entire day.
Excellent. Thank you so much.
Thank you so much, and you're very welcome,
Would you ever be interested in doing a vegan charcuterie board with the cheeses you've made? Maybe even make some other vegan cheeses like mozerilla, harder cheese like cheddar? I don't know the food-science behind what makes cheeses soft or hard but I'd love to see how you'd approach these types of vegan cheeses!
Hola cómo siempre sigo todo lo que hace porque me encanta y la preparación tan pausada y la música me encanta .
Quisiera saber qué marca de probióticos tengo que comprar en Amazon para hacer los quesos . Aquí en Panama no se consiguen .
Gracias y saludos
Yum! Are you able to substitute the tomatoes for something else? Also, is it ok to use store bought almond milk?
Interesting, I have never done this with other things besides tomatoes yet, but I'll try. I haven't done it with store bought milk either, but I'm sure it should work. Almond milk is super easy to make though :)
@@GourmetVegetarianKitchen Peppers might be interesting, I've had cashew cheeses like that and they're really good.
Wonderful!!!! 😍👍
Thank you so much!
Que du bonheur pour les papilles 💖💖💖
Thank you so much. Would try making it for sure.
Yay, I'm so glad you will.
This is genious! Your videos are incredible!! This is just wild what you can make with planmilk, heat and lemonjuice! Thank you so much!😍😋🤤It’s hard work to record and put videos together! And the melody is so soothing🤗
Btw, in one of your other videos you use rejuvelac for fermenting, can i use that to make the brie also (instead of probiotics)?😊
So good ideas, love it 💝 many, many thanks 🌹
One question:
Have you ever tried to make a cheese like Gouda? I'm from germany and do not know if "Gouda" is known. This is a cheese which you can buy in a block or in slice. My partner and I looked for vegan cheeses in supermarkets. But none of them have the bakterias inside. And yes, they taste .....odd.... So we thought to make them by our own but could not find a receipe which sounds good to us.
Do you have one? 😄
You're welcome. I live in Spain for a year, and I know Gouda fairly well. I have been wanting to make a plant-based version of it too, I'll definitely try to make it for sure!
@@GourmetVegetarianKitchen ooooh, thank you so much 🌹💝 I am so much looking forward to see a video of you making gouda😃 And then I am going to try it myself 🙃
can you use coconut milk or does it have to be almond milk?
Did you age the brie only in the fridge or do you keep it in a cool place outside the fridge like in a pantry? That part confused me. Also is the tomatoe necessary or just a flavoring? Beautiful video and the cheese looks lovely!
Thank you so much!
During the aging period, I either leave it in my attic (during the winter) or in my cooler (during the warmer times) The tomatoes are just for the flavor. If you don't add the tomatoes, it's just like almond brie. Here is the video to make for almond brie: ruclips.net/video/v6Q9ZQSsZsQ/видео.html
Hello, I want to know if I can use almond milk from the store? Excited to try it. Thanks a lot!
Wouldn't using just mixed almonds be the same as you did for the peas cheese? Since you are saying that there is "whey" but there cannot be since it is a almond milk. Isn't the end product just almonds extracted from the "milk" with some additives? Serious question.
Almond pulp is very tough to use the same way I do with peas. You can use the same green pea method with cashews though. When the protein in almond milk reacts to the lemon juice, it makes the milk curdle. I separate the water "whey" from the curd and use the curd to make the cheese. I don't use any additive in my cooking. I hope that it clear enough to help.
This is lovely, I’m so glad I found your channel! ❤ What if I only have a pre and probiotic blend, can I use that? Or do I need to buy a probiotic-only supplement? Thanks in advance! 😊
Thanks for sharing and keep up the great work!
Much love from Switzerland
This looks so good! Could the almond milk be substituted??
I have never made it with other kinds of milk besides cashew milk. However, the cashew milk curd is too soft.
regular cows milk will do
Watching your videos is like doing meditation, so calming! I have a question, can you use only the penicillium candidum? What would be the difference?
Thank you so much! Im think im gonna make this
Yay, I'm so glad you are going to make it.
looks amazing! Could you kindly provide a link to where one may buy the candidum. Thank you!
Thank you so much. You can get it from amazon or you can google new England cheese making (not sponsored)
I love your videos. They’re so soothing and I’m learning something 🥰😅
Okay definitely need to try some of your cheese videos 🤩
if im not vegan, can i use normal milk for this recipe
Please try to make hard cheeses like cheddar or Parmesan I would love to see that!
Hard cheeses are more complicated and take a longer time to make. I have been working on it, and will share it if it works!
looks yummy! can I use any other kind of milk? i tried this method with 2 or different types of milk and I got nothing, maybe because I didn't boil the milk and I didn't let it stand so long, i'll follow yours. Thank you
I am not a expert of coocking but i recommand that you use milk with no fat because that will change otherwise in trans fat
@@sammusic7537 thank you!!!
Np👍
Boiling milk is important to get the milk curd, but if you don't want to boil it, I suggest that you use cashews. Blend them into an extra smooth paste, and skipping the curdling step. You can follow this recipe ruclips.net/video/MuYFdf7l51Y/видео.html
@@GourmetVegetarianKitchen thank you dear! I will try both :) I don't mind boiling the milk, but the other recipes I followed were saying not to, so I ll try your thanks :)
What kind of cheese cloth do you use??? natural or sintetic? Because I used to make with cotton but I dont like because it leaves fluff!! Thank you so much, your videos are great and refined!!! Greatings from spain
Thank you so much for watching my videos. I'm so glad to hear that you are from Spain, I lived there for a year and miss it very much. I use organic cotton cheese cloth. I wash it a few times before using it and it's fine.
que rico!! muchas gracias!
Hey,
Can I use rennet for this recipe? I will try to do this cheese looks delicious 😊
Thank you!
Rennet is not a vegan product, to my knowledge.
I want them both they look so delicious🤤
Looks awesome yummy😋👍
Thank you so much, it's really tasty!
I have a question...where do I find the pennicilium and geotrichum candidum
If you live in the US, try cheesemaking.com/ but if you are in Europe try www.cashewbert.com/en/ or amazon (not sponsored)
Can I Substitute the probotic with anything? Like rejuvelac water or something? Please answer me 😔❤️
so what did you do differently to the brie to get it to grow the mold? is it the salt that starts the process? and is it okay to leave it in the fridge while it ferments? the area of my kitchen is not very cool
Could I make cheese too from the cultured chickpea tofu/yoghurt?
Hie, I wonder if soy bean makes good aged cheese?
Such a great video as usual. Just love ur videos. Where did u buy your cultures to start making the cheese?
So glad I've found your channel! Keep these amazing videos coming ♡
It looks so yummy. I love the video. I have to try it for sure. Have a nice week. 😊💙🌼
What kind of probiotics to use and where do i get them? This looks extremyl interesting and delicious ❤
Did you try to make aged camembert or brie out of soymilk cheese?
This is lovely, thank you!
Does one have to keep it in the fridge to age?
I love your recipe so much!
Thank you so much for inspiring me. I have a question. If I am just making the cultured cream cheese (probiotics) and I'm NOT going to make brie, do I still need the penicillium candidum & geotrichum candidum ?
You're so welcome. No, you don't need penicillium candidum & geotrichum candidum for cultured cream cheese.
@@GourmetVegetarianKitchen Thank you for answering my question!
Your videos are absolutely beautiful!!!
If you have a vegan pate recipe would love for you to share!
mmm se me antojo, gracias
Can I use soy whey from yogurt as probiotics?
Hello, what kind of probiotic do you use??
Hello ! I have a question ^^’
How do you refine your cheese at the best temperature ? Apparently it’s better to be between 10°C to 14°C, but just to try it out I’m a bit at loss of where to put them… my cave is not a possibility sadly…
And thanks again for your video 🥰
Can I make it with just the pennicilum candidum and not geotrichum candidum?
Yes, you can!
@@GourmetVegetarianKitchen thank you! :D
Your content is very captivating and inspiring
I wonder how gooey you’ve got some of you’re cheeses. Have you ever got it it to the state of dairy Brie?
Thank you so much. No, I have never got it to be like dairy brie, but I am very happy with all the result.
Can I use soy milk for this? Almond milk is hard to find here in my country.
Can you do mozzarella but vegan
Loved it!
Thank you so much!
Where can I find the bacteria to add in? Is it just any probiotic capsules?
How does brie and camembert differ?
Consigo entender alguma coisa,pena que não leio inglês,se tivesse a receita escrita seria mais fac pra traduzir,mas mesmo assim vou fazer ,pois já faço alguns queijos .
What’s the function of capsule?
Wish we prepare those vegan artisan recipes commercially in bulk serve growing vegan communities in India .
Hi, it's possible to be raw?
You are doing a fantastic job. I will contact you, Food is a universal language without border.
ciao how weight one cheese? thanks
My stomach was growling watching this ❤️
Do you eat the white part? As in the mold part? Lol
Yes, I do.
you told meet in february 2021 it has bee time when video will come ??
Gosto da suas receitas porque você tem o cuidado com higiene do produto e do ambiente que executar o alimento, obrigada um abraço 🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷 quando vou cozinhar gosto de por uma boa música 🎷🎷🎷 dá uma satisfação de fazer uma boa comida com uma música 🎷 que te inspira dá mais sabor 🎻🎻🎻🎶🎶🎶🎶
Love seeing these new experiments and additions to the basic cheese recipe! Have you tried using nigari or other coagulants to curdle the milk? I read that nigari produces a greater yield of curd than lemon juice in soy milk but have not tested it with other milks. Similarly, I found this article abstract (cannot access the article unfortunately) suggesting that the enzyme papain from papaya works well to curdle nut milk for vegan cheeses: agris.fao.org/agris-search/search.do?recordID=JP2009006273 I want to try it out myself because I did not get very much curd when I used lemon juice to make a hazelnut camembert.
Have you ever made cracked pepper vegan cheese? Or if not, might you give it a go...for your fans of course. 😉
No, I haven't done it before, but I'll try for my fans :) thanks for the idea!
Wow !! WOW !!) 👏
😍😍😍
Thank you!
@@GourmetVegetarianKitchen i must thank you
You should start a school and we will all come learn it in a seminar
👍👍
We need feta cheese from almond or cashew
👏👏👏👏👏👏
can you substitute almond milk with cashew milk?
Please include your subtitle for other languages.
I will as soon as I have time. I have subtitles for my newer videos!
@@GourmetVegetarianKitchen Thank you. The video is great, especially for us beginners!!! ♥♥♥
Porque todos os seus vídeos são tão escuros? Mesmo eu colocando no brilho 100% fica escuro, assim não da, poxa. 😣 gosto de seus vídeos, porém se continuar assim me sinto tentada a não assisti-los mais.
is the heating the almond milk necessary? 🤔 or is it possible to make it a raw version of this by not heating it?
🤗🙏
Bummer about the oil. Oil is not a food...
Am I the only one still waiting for the Japanese Soy Sauce?
Aww...I'm so glad you are waiting for the Japanese soy sauce, thank you so much. I just finished it, and it's so amazing and can't wait to share it. Please come back next week, I promise to get the editing done!
@@GourmetVegetarianKitchen I'll come back next week, I have been waiting it for months so one more week of waiting is nothing.
@@GourmetVegetarianKitchen Was it good? I need a hint haha