I made this cheese a month ago And I tasted it yesterday after the "aging". It is very tasty, but I lack the typical taste of cheese. Today I tried to prepare a slightly different version - I started with fermented home made unfiltered vegan milk (Half a cup of cashews/macademia blended with 2 cups of water, 1 tsp. of suger and 4 capsules of yogurt bacteria-Lactobacillus bulgaricus and Streptococcus thermophilus, Left outside the refrigerator for two days, in cloth-covered container) In addition to your list of ingredients I added 2 tablespoons of nutritional yeast and reduced the amount of miso to half a teaspoon. Now the cheese is in the fridge and I will continue to report how it developed. Thanks again for your videos you are an inspiration. Sakra
@@conniesrawsomekitchen I tasted it today and it's already Too sour. I think it was a mistake to ferment the milk. I'll keep trying until I get the perfect cheese for my taste. It's a fascinating challenge.
Connie, love you! I’m forwarding this to my daughter, her husband going thru med school has got her to cook mostly vegan now for their health. I want her to learn from a real homemade cook so want her to learn from you. Thank you so much for shareing!
I can't wait for your cookbook Connie! You are the only RUclips that I am willing to pause and grab a pen for the recipes. Your stuff always comes out perfect and these look no different. I can't wait for the video!!!
Yeah I use a 4 by 6 index cards Connie's the only RUclips poster that I copy the recipe down she makes some of the best recipes for vegans the last scene on RUclips
Such a clever person and you can feel sooo much love from the video, I am excited to try this and to explore more this channel, thank you so much for sharing it with us and helping to vegans 🕉
Connie's RAWsome kitchen I think to become a vegan is a purpose for each of us who is vegan or even flexeterian, purpose to help to the planet and to us, thank you once again🥳
Iam pretty much 100% raw vegan, but I totally adore food wizard alchemists as you are... I have made so many of your recipes for my regular friends because I love feeding people, as im sure you do too 😍😍😍
Connie, your famiy are just so lucky to have you, I love your videos and your are such a nice person. Keep up the good work , I think the whole (veggie + non) world must be in love with you and your cooking.
Connie, you've struck again! Gold that is! I've been silent behind the scene, but I've been creating some things of my own and using the hubs as a Guinea pig. I made the vegan eel, but I couldn't find the black bean paste so I created a delicious glaze. My son came in and asked what was I making because it smelled so good that he could've eaten the whole kitchen! Lol! The sauce was totally brilliantly done and was so delicious. When I remember what I put in it, I'll put it up for you to try!
Yummy! I love your cheese recipes! I can't wait to give this a try! I may try this evening because it looks so amazing! Thank you so much for all the work you do and all the help you give us making vegan items!
Made this but left out the rejuvelac, added in 2 tbsp of nooch,1/2 tsp liquid smoke, 1 tsp carrageenan and increased the miso amount and dehydrated for 6 hrs or until firm. Aged for a week and its the best cheese I've made to date ! Ive made it twice, once with Eden organic soy milk and once with an oat milk and the soy was WAY better. Thank you and keep up the great work !
also I split this recipe into 6 smaller molds which I think helped with creating a firmer interior and making sure you get a good rind when dehydrating
Just when I think that you have done it all you absolutely WOW us with yet another amazing recipe!!! You are the best there is Connie. So talented and such a wonderful human being!! Love all of your recipes💜
This looks amazing. Can this be made without using oil? It may not be possible to make successfully without coconut oil but wondering whether anyone has tried making this without oil?
I'm making this recipe tomorrow. I don't have all the ingredients. Question : After you put the cheese in the fridge changing the paper towel for a few days do I need to age the cheese wrapped in pt and brown paper at room temperature or in the fridge for 2 weeks? Please let me know, I would appreciate it. Also, I tried one of your meat steak recipes and I had a friend over for dinner (meat eater) and tried it and we absolutely loved it!! I love all your recipes and everything! ! All your videos, your clean language. . Thank you so much Connie
Are you adding rejuvelac as a culture or just as flavor? I would think blooming the starches would be killing off most of anything living in the liquid.
Wow Connie this looks good and easy. I’ll have to make some of that stinky water and give this a try. I’m curious what the flavor will be like. I’m thinking if it’s mild that I will probably add some hot peppers and maybe even some olives. Thank you so much for sharing your Creations with us. I really do appreciate it. I never would of thought of making cheese this way 😊
I think it would be great to have a little of the finnished dough maybe a cup or so and use just a little color in it saved bit to roll out and wrap around the outside like in the pic. It had a kind of skin on the outside and makes it look so pretty.. not that it needs it. Just an added touch for esthetics.
Great recipe as always. You cease to amaze and dazzle me with your creative genius. I will wait with baited breath for a ookbook to come out? Wishful thinking on my part. Hope you would one day make this wish come true.
please please do another update! desperately looking for fontina for his Christmas! had no luck so hoping to make my own via this recipe that also melts for raclette or fondu!! thank you so much! xxx
I wanted to ask please what is REJUVELAC STINKY WATER that appears in the recipe. English is not my mother language and I could not find a translation anywhere. If you could please explain what it is, I would be very happy. Thank you for the very detailed and precise explanations you give A big hug 😍
@@conniesrawsomekitchen Is it sold in stores, or do you have to do it yourself? Is there a substitute for this in case I can't get it in natural stores? With your permission, I will ask another question: How long does the cheese keep and should it be kept in the refrigerator or maybe frozen? I live alone and the grandchildren don't come every day. Thank you💖
I would suggest removing from mold and wrapping in paper toweling. Changing every 24 hours. Great recipe. I have made it and will soon try with sweet potatoes.
This looks so easy! Thank you for sharing. I may have missed it, but, when storing for the aging, is it in the fridge for 2 weeks or is it aging on the counter? I'm assuming it's fridge, but I've seen some recipes which call for fermenting outside refrigeration.
WOW this recipe is amazing Connie! Thank you so much for sharing this awesome potato cheeze recipe. I would love to see how that other cheeze turned out and if you were going to share a recipe for the new potato cheeze as well I would be most happy. I love your channel, I love your talking videos and your channel explains everything so well. All of your recipes are amazing. I made your corned beef and it was spectacular. You rock! :)
Hello! Thank you for the recipe. May I ask you, what is the role of the Rejuvelac? I know that the bacteria from Rejuvelac dies at 60 Celsius, and the agar must be cooked above 100 Celsius to activate.
I MAKE IT WITH WHEAT BERRIES. it gets fermented and it give the cheese the probiotics it need to age the cheese. I have a video showing you how to make it
Have you ever seen those plastic tofu presses you can buy, that they use in Japan to press the water out of homemade tofu? Would that be anither faster option? It's basically plastic squares with holes for drainage, and adjustable clamps.
Connie's RAWsome kitchen are you able to give a hint as to extra ingredient(s)...in case I try recipe sooner than you post updated vid? Mushroom powder?🤪
Connie's RAWsome kitchen ok, so more miso and some kappa...yes to mushroom powder? You’re awesome! I really can’t wait to try this fontina. I also have to find your parmy recipe too. Follow your heart makes a really good shredded prarmy though I must say ...very authentic, I’d rather make a good one myself though.
@@conniesrawsomekitchen That would be awesome since nut prices are going up and the environmental impact of almonds/nits is disputed... could you also share the your sources of carrageenan. I am in South Africa and it is impossible to buy it in retail. I'd have to order 100kg to get it. I can get carrageenan sea moss though....
Super👍👍👌🍀wie heisst ihr Kochbuch gibt es eine deutsche uebersetzung? Heute habe ich versucht den Käse nachzumachen allerdings ist er bei mir dickflüssiger ich hoffe es ist nicht schlimm😅
I never tried it :) I used to love Paneer I would make it all the time before I was vegan. But I have to say I have not used any of my cheeses as paneer. Let me know if u do give it a try
I use to make a raw version of the ricotta cheese with almonds, white miso, garlic, and scallions, though I will surely try out your recipe since it looks so good.
Loving your cheeses..thank you. Is there a substitute for potato starch? Cant get kappa carrageenan in south africa..and I know agar agar would not be the same...Thanks
thank you! yes use potato flakes :D Unfortunately u would need the kappa.. agar has to be cooked and then added so u would have to adjust for eith the liquid or add more firmness to your cheese with dry ingredients. and maybe keeping the cheese longer to firm up before really enjoying it. But it could be doable
no I would freeze it I just keep mine in the fridge to age even more :D as long as it smells cheesy ur fine if it starts to smell like something else not so good then dump it. But u want to keep aging it :D
Connie's RAWsome kitchen Well I think I’ve done something wrong making the cheese. It’s been 24 hours now and it will not pop out of the container it seems way too soft. Yours looks nice and hard when it pops out of the container. I’ve put more paper towel in it although the paper towel really wasn’t damp. I’m hoping maybe tomorrow it will pop out. I’m going to have to buy some more agar agar and give it another try. I really want this to work :-)
Connie's RAWsome kitchen awesome thank you Connie I’ve taken off the lids and I just have paper towel on top of the cheese. It still will not come out of the container. Although it taste fantastic LOL if nothing else I can use it as a cream cheese. I finally found a place out here where I can buy agar agar in Edmonton in a very tiny little organic market called Earth‘s General store it’s a wonderful little place that has all the little things that I haven’t been able to find anywhere else. Have a fantastic day 😁
so it's super soft?? or does it feel firm?? if it feels somewhat firm try nudging it out. is your agar flakes or powder?? if it is flakes u will need way more than the powder. Glad u can find some of the supplies we need to make these wonderful vegan cheese :D
I understand this vegan "cheese" may not melt, and that it may not taste like Fontina (even if it has the right texture), but does it at least taste like some sort of cheese ??? Has anyone made this ?????
I would say 1 week for sure but it will still not be the texture you want to get too. But edible for sure :) U will know when u try slicing it....it will slice perfect! I would say 3 weeks?? But will be doing the final video hopefully soon :D
Morning connie, it looks like I’m your student as I’m always commenting and trying your amazing recipes lol. I’m going to try this cheese tomorrow but was wondering if I could add some fresh chopped sage, we have a cheese here called derby sage and it’s one that I miss, it’s a kind of cheddar with added sage. Also just to let you also know I made your quicker ricotta cheese which came out delicious and I cut it in half and added some caramelised onion chutney to it and baked it fro about 30 minutes. It was yummy and we have eaten the lot for lunch today lol. Your recipes are the best Connie. Have a great day it’s 2 pm here. 💚
Hello again connie, my potato cheese is now wrapped in the brown paper and now I have to be patient and wait for 2 weeks, I hope I can wait that long lol. I’ll let you know. And Connie I’m telling my friends and family about you on Facebook, hope that’s ok and that I’m not breaking a law or something. We had some news today, in London a young woman has opened her own vegan cheese shop which is selling out daily and she is a new vegan, how fantastic is that? But we have all your lovely recipes, thank you thank you thank you and I bet they get their recipes from you anyway lol. Gotta be patient now lol. Your baby granddaughters sound gorgeous vegan babies it’s the way of the future, show the babies and they will follow and never be polluted with dead flesh of Gods beautiful animals. Anyway take care. 👍🤗🙏
@@christinegitsham5268 no not at all go ahead and share my channel :D I love that thank you so much! Oh that's so awesome the world is changing :D makes me very happy! Yes, the problem in cheese is waiting lol That is why when I do make it I make loads this way as I eat one...one gets to age a little more lol :D Yes my Grandaughters are amazing I do have some videos up with hem. Hopefully, I will have more of them for you. :D They were conceived and born vegan and this month coming will be 7 years old
This looks great. I would love to learn to make vegan cheese! Can I substitute something else for the agar powder though? I don't really like agar, and for some people, it makes them bloated, causes gas.
ur best bet is to make some of my raw cheeses. they don't have agar in it :) like this one ruclips.net/video/iOtDU51fm4Q/видео.html or my ricotta ruclips.net/video/Ng3uHyde1Us/видео.html
Hello I just subscribed. A few questions please, is it necessary to use tapioca starch and potato starch. They are both thickening agents. Also what is the difference between these and agar agar. Also is it necessary to use the rejuvelac water. What is the contribution of rejuvelac in the recipe. Thank you
I'm interested to try this but have no idea about rejuvelac? Is this something I can buy or should I make it? - Assuming it is the bacteria source, why is it not killed during the heating phase?
You really are amazing to me, you are a genius of culinary science
TY!!!
Yes, she's a god, isn't she?
@@laurahoughton1289 Она человек
9:12 Recipe starts
I made this cheese a month ago
And I tasted it yesterday after the "aging". It is very tasty, but I lack the typical taste of cheese.
Today I tried to prepare a slightly different version - I started with fermented home made unfiltered vegan milk
(Half a cup of cashews/macademia blended with 2 cups of water, 1 tsp. of suger and 4 capsules of yogurt bacteria-Lactobacillus bulgaricus and Streptococcus thermophilus,
Left outside the refrigerator for two days, in cloth-covered container)
In addition to your list of ingredients
I added 2 tablespoons of nutritional yeast and reduced the amount of miso to half a teaspoon.
Now the cheese is in the fridge and I will continue to report how it developed.
Thanks again for your videos you are an inspiration.
Sakra
this cheese should taste more milky rather than a strong cheese but thanks for sharing your inspired cheese :D I might give that a try :D
@@conniesrawsomekitchen
Let's wait and see what happens.
Meanwhile these are only my culinary experiments without final conclusion...
@@sakra123 for sure
@@conniesrawsomekitchen
I tasted it today and it's already Too sour. I think it was a mistake to ferment the milk. I'll keep trying until I get the perfect cheese for my taste. It's a fascinating challenge.
@@sakra123 hope you can figure it out the way you like it
Connie, love you! I’m forwarding this to my daughter, her husband going thru med school has got her to cook mostly vegan now for their health. I want her to learn from a real homemade cook so want her to learn from you. Thank you so much for shareing!
that's so awesome!! congrats to him a dr.!! You are so sweet thank you you put a big smile on my face
I can't wait for your cookbook Connie! You are the only RUclips that I am willing to pause and grab a pen for the recipes. Your stuff always comes out perfect and these look no different. I can't wait for the video!!!
thank you! U just made my day
+1auntievenom -- same here. I always have a pen and paper handy for Connie's videos, one of the very few I do that for.
Yeah I use a 4 by 6 index cards Connie's the only RUclips poster that I copy the recipe down she makes some of the best recipes for vegans the last scene on RUclips
Me too...I always take out my recipe book...your delivery is absolutely fantastic...been a chef for twenty years myself!!~
i totally agree, her recipes are soooo creative and good... and adaptable
RECIPE STARTS @ 9:14!
Спасибо большое!
YOU ARE FOR SURE, THE BEST CHEESE MAKER, SO MUCH KNOWLEDGE !!!!!!!!!!!! THAT IS ALSO THE ONE I TRIED!!!!!!!!!!!
Thank you Laura!!!
You are such an amazing chef! I have been binge watching all of your recipes, it';s mind blowing how amazing your cheeses and "meats" are
Aww thanks Naomi I am so happy ur enjoy it :D!!! :D feel free to share my channel I can use all the support I can hehehehe
You need a cookbook, a vegan cheez book. I’ve a couple, but they use nuts and some ppl can’t use nuts, plus nuts so expensive. Potatoes awes9me!
Working on it :D
Such a clever person and you can feel sooo much love from the video, I am excited to try this and to explore more this channel, thank you so much for sharing it with us and helping to vegans 🕉
Ur very sweet!!! Its my pleasure
Connie's RAWsome kitchen I think to become a vegan is a purpose for each of us who is vegan or even flexeterian, purpose to help to the planet and to us, thank you once again🥳
I love you videos on cheese because it looks like real cheese. Others vegan bloggers cheese looks like plastic.
thank you!!! :D been at it for 12 years lol
Plastics lol🥺😂😂
Iam pretty much 100% raw vegan,
but I totally adore food wizard alchemists as you are...
I have made so many of your recipes for my regular friends because I love feeding people, as im sure you do too
😍😍😍
awww thank you!!! :) raw foods r the best
Yes! Food wizard alchemist. Such good recipes overall
your regular friends.. xD The special ones have a raw and sparkling aura innit?
Dustin Cammer nn
Connie, your famiy are just so lucky to have you, I love your videos and your are such a nice person. Keep up the good work , I think the whole (veggie + non) world must be in love with you and your cooking.
Thank you so much! Ur so sweet!!!
Connie, you've struck again! Gold that is! I've been silent behind the scene, but I've been creating some things of my own and using the hubs as a Guinea pig. I made the vegan eel, but I couldn't find the black bean paste so I created a delicious glaze. My son came in and asked what was I making because it smelled so good that he could've eaten the whole kitchen! Lol! The sauce was totally brilliantly done and was so delicious. When I remember what I put in it, I'll put it up for you to try!
vegan food is yummy :D lucky family that gets to try our food :D xox
Wonderful--healthy and humane! Thanks so much for sharing.
Thank you too! :D
Oh wow this look so realistic and that texture plus the little holes in it...youre a genius
:D thank you!!! still working to perfect it :D But as soon as I do it will be yours
Wow, the texture looks great! Connie you are such an inventor, definitely a benefit to all past and future vegans.
ty!!!
Yummy! I love your cheese recipes! I can't wait to give this a try! I may try this evening because it looks so amazing! Thank you so much for all the work you do and all the help you give us making vegan items!
thank you!!! :D let it age so the texture gets how we want it :)
That would be the hard part of the recipe. lol
Made this but left out the rejuvelac, added in 2 tbsp of nooch,1/2 tsp liquid smoke, 1 tsp carrageenan and increased the miso amount and dehydrated for 6 hrs or until firm. Aged for a week and its the best cheese I've made to date ! Ive made it twice, once with Eden organic soy milk and once with an oat milk and the soy was WAY better. Thank you and keep up the great work !
also I split this recipe into 6 smaller molds which I think helped with creating a firmer interior and making sure you get a good rind when dehydrating
so happy u like it :) love the changes u made great work!
I absolutely LOVE you recipes Conny. Thank you so much fot sharing!
my pleasure thank you!
Just when I think that you have done it all you absolutely WOW us with yet another amazing recipe!!! You are the best there is Connie. So talented and such a wonderful human being!! Love all of your recipes💜
thank you!!!! Ur so sweet! you made my day!!!! thank you!!! :D
You’re a godess for making these recipes. Bless! 🌱🙏✨
Connie, you are soo amazing! You truly need to be on The Food Network!!
:D thank you!
This looks amazing. Can this be made without using oil? It may not be possible to make successfully without coconut oil but wondering whether anyone has tried making this without oil?
I'm making this recipe tomorrow. I don't have all the ingredients.
Question :
After you put the cheese in the fridge changing the paper towel for a few days do I need to age the cheese wrapped in pt and brown paper at room temperature or in the fridge for 2 weeks?
Please let me know, I would appreciate it.
Also, I tried one of your meat steak recipes and I had a friend over for dinner (meat eater) and tried it and we absolutely loved it!!
I love all your recipes and everything! ! All your videos, your clean language. .
Thank you so much Connie
thank you :D happy ur enjoying my recipes :D yes in the fridge and always wrapped. try not to eat it too soon lol.
Hehehe
I'll try not to.
Thank you so much Connie
:D
Are you adding rejuvelac as a culture or just as flavor? I would think blooming the starches would be killing off most of anything living in the liquid.
Wow Connie this looks good and easy. I’ll have to make some of that stinky water and give this a try. I’m curious what the flavor will be like. I’m thinking if it’s mild that I will probably add some hot peppers and maybe even some olives. Thank you so much for sharing your Creations with us. I really do appreciate it. I never would of thought of making cheese this way 😊
it is mild and peppers will be fantastic. thank you :)
Connie's RAWsome kitchen you are welcome. I love heat 😊
Thank you for found this channel. I'm allergic to all kinds of milk and nuts. This is made from potatoes. it's awesome
Hope you enjoy and welcome!!
I think it would be great to have a little of the finnished dough maybe a cup or so and use just a little color in it saved bit to roll out and wrap around the outside like in the pic. It had a kind of skin on the outside and makes it look so pretty.. not that it needs it. Just an added touch for esthetics.
Connie, you are such an inspiration! I was skeptical about potatoes in vegan cheese recipes until I saw this one.
thank you :) it's about that perfect balance :) have u tried rice cheese??
no, I haven't tried any rice cheese. But I saw you've got a meltable rice cheese. Gotta try it! Tks
I have many cheese recipes :D my fav are my aged ones :D sooooo good :D I love strong cheese so they are my fav!
i am on day 3 fasting.... total torture to watch this delicious cheeses. thank you for sharing. Blessings
hehehehe Blessings to you and enjoy ur fast :D I am up for one soon :D
I'm going to get the ingredients to try this. It's the first vegan cheese I've seen that looks promising! I love how you cook -- heart & hands!
Hope you like it! And thank you
Explanation ends around 9:00
keep watching u get the recipe
Next pay day I’m gonna make a huge round of this. It looks amazing Connie, I miss cheese more than I ever did meat. Thank you for sharing with us ❤️
Keltoi awesome check it out I have loads of cheese recipes :)
Did you end up making the cheese?
Marvelous
Just loved this video! thanks for showing the instructions with nice music.
my pleasure :) thank you!
Thank you. I appreciate you.
I appreciate that
Great recipe as always. You cease to amaze and dazzle me with your creative genius. I will wait with baited breath for a ookbook to come out? Wishful thinking on my part. Hope you would one day make this wish come true.
thank you :) working on it xox
please please do another update! desperately looking for fontina for his Christmas! had no luck so hoping to make my own via this recipe that also melts for raclette or fondu!! thank you so much! xxx
I wanted to ask please what is REJUVELAC STINKY WATER that appears in the recipe.
English is not my mother language and I could not find a translation anywhere.
If you could please explain what it is, I would be very happy.
Thank you for the very detailed and precise explanations you give
A big hug 😍
Rejuvelac is wheat berry water that is fermented and I call it stinky water when it ages :D smells like cheese
@@conniesrawsomekitchen Is it sold in stores, or do you have to do it yourself?
Is there a substitute for this in case I can't get it in natural stores?
With your permission, I will ask another question:
How long does the cheese keep and should it be kept in the refrigerator or maybe frozen?
I live alone and the grandchildren don't come every day.
Thank you💖
I would suggest removing from mold and wrapping in paper toweling. Changing every 24 hours. Great recipe. I have made it and will soon try with sweet potatoes.
glad u like it :D and yes great with sweet potato!
Would it be a good idea to use one of those food grade moisture lock packets, like the ones you find in certain packages to help with moisture?
This looks so easy! Thank you for sharing. I may have missed it, but, when storing for the aging, is it in the fridge for 2 weeks or is it aging on the counter? I'm assuming it's fridge, but I've seen some recipes which call for fermenting outside refrigeration.
this one in the fridge :D
Wonderful !!!! ❤❤❤ bit I couldn't get all the ingredients because the word""" music""" on the screen covers some parts....
give me time stamp please
I use strong kombucha for cream cheese can I use that in place of rejuvelac? Thank you for sharing your delicious recipes!!
Yes, absolutely
Wow!that's amazing Connie, it looks real. Especially the aged one that you made previously.
WOW this recipe is amazing Connie! Thank you so much for sharing this awesome potato cheeze recipe. I would love to see how that other cheeze turned out and if you were going to share a recipe for the new potato cheeze as well I would be most happy. I love your channel, I love your talking videos and your channel explains everything so well. All of your recipes are amazing. I made your corned beef and it was spectacular. You rock! :)
Hello! Thank you for the recipe. May I ask you, what is the role of the Rejuvelac? I know that the bacteria from Rejuvelac dies at 60 Celsius, and the agar must be cooked above 100 Celsius to activate.
I have aged rejuvelac that smells like cheese and use it for flavor. :) U can use NY to replace it
Connie's RAWsome kitchen Hi Connie! What is NY?
Binge watching Connie to cheer me up today!! 😁
ur soooo sweet! thank you :D
This looks amazing!!! I'm so excited to make it!
What is rejuvelac water? Thank you 😊
I MAKE IT WITH WHEAT BERRIES. it gets fermented and it give the cheese the probiotics it need to age the cheese. I have a video showing you how to make it
@@conniesrawsomekitchen
Thanks 😊
Have you ever seen those plastic tofu presses you can buy, that they use in Japan to press the water out of homemade tofu? Would that be anither faster option? It's basically plastic squares with holes for drainage, and adjustable clamps.
that might work for sure :D
merci pour cette recette , à tester bientôt
ur so very welcome
Cooking starts at 9:00
Anything that can substitute the oil? It looks so yummy!
you need fat in cheese even if it's vegan
Hey Connie - did you ever update this recipe? Just came across it in my saved!
here's some links ruclips.net/user/results?search_query=connie%27s+rawsome+fontina
Wow this looks delicious Thank you for sharing I ll be waiting for your next ones Have a Bless day!💕🙅
Blessings to you too :)
Just watched the recipe! Can’t wait for merge of two cheese recipes ...the flavor of the other one in this texture. Awesome sauxce!
thank you :D
Connie's RAWsome kitchen are you able to give a hint as to extra ingredient(s)...in case I try recipe sooner than you post updated vid? Mushroom powder?🤪
more cheesy flavor adjusting miso is one :D but then if too much it gets to creamy and harder to set. ANd maybe try kappa
Connie's RAWsome kitchen ok, so more miso and some kappa...yes to mushroom powder? You’re awesome! I really can’t wait to try this fontina. I also have to find your parmy recipe too. Follow your heart makes a really good shredded prarmy though I must say ...very authentic, I’d rather make a good one myself though.
Hi looks so fantastic, can i sustitut the miso and the rejuvelac for someone else ?
not really that's what gives the taste... Maybe some sauerkraut??
@@conniesrawsomekitchen OK i try to found tks
Have you ever experimented with bean based cheeses? Nuts are about $20 for 1kg where I live so making these lovely cheeses comes at a great cost...
Not yet! But I will :D
@@conniesrawsomekitchen That would be awesome since nut prices are going up and the environmental impact of almonds/nits is disputed... could you also share the your sources of carrageenan. I am in South Africa and it is impossible to buy it in retail. I'd have to order 100kg to get it. I can get carrageenan sea moss though....
Bravissima I'm amazed at the things you do.. 👌
Hey you are just great!!! Thank You! Please tell me. Do you think I can keep aging my cheese for 3 weeks or more?
I have made a few vegan cheeses, but this one is the hardest, sliceable cheese I have seen. Making it today.
let me know how u like it
thank you for share the recipe. How long last this cheese?
pretty long. But in reality never long enough lol always making cheese in my family. some of my cheese last months if not more.
Super👍👍👌🍀wie heisst ihr Kochbuch gibt es eine deutsche uebersetzung? Heute habe ich versucht den Käse nachzumachen allerdings ist er bei mir dickflüssiger ich hoffe es ist nicht schlimm😅
Before you age it, the cheese seems to have a good consistency to replace paneer in curry
I never tried it :) I used to love Paneer I would make it all the time before I was vegan. But I have to say I have not used any of my cheeses as paneer. Let me know if u do give it a try
U amaze me with your skill for texture and likeness, as in your mock roast beef!
thank you Jane!!!
When in the brown paper is that aging in the fridge or outside the fridge? Thanks
in the fridge
Oh, this looks amazing. When you age it in the brown paper, do you leave it out of the fridge?
always in the fridge
Have missed your channel! My FIRST ever vegan channel!
Yay! Thank you! :D
Awesome video! Is there a replacement for rejuvelac?
sauerkraut water
I also use vernacular
??
accent like makeup words etc .
Hi connie what kind of potato did you use here? Sorry if you mentioned it, i missed it
Connie. You are freaking amazing
thank you :D
Awesome ! Thanks for sharing Connie
always my pleasure :D
For the aging process, should it age inside or outside the fridge? Thank you so much for the recipe, really inspiring!
I do it in the fridge :D and my pleasure :D
OMG Connie Fontina!!!! You really outdid yourself this time! It's so beautiful! 😭🙏🏻
This cheese looks awesome! You are definitely the cheese wiz, Connie! Thanks for sharing
thanks :D hope u give it a try :D
I will I will, I have already tried your carrageenan mozzarella and its great!
thank you! try my ricotta :D to die for!
I use to make a raw version of the ricotta cheese with almonds, white miso, garlic, and scallions, though I will surely try out your recipe since it looks so good.
when ageing for 3 weeks or more in paper towel and brown paper where do you store and at what temp please?
I store it in my fridge :) same temp as what I refrigerate at standard temp :)
Thanks... everything looks so yummy!
MY PLEASURE
Loooove this thank you🎉❤
You're so welcome!
Love what you do, is possible to use other types of milk?.
like??
Loving your cheeses..thank you. Is there a substitute for potato starch? Cant get kappa carrageenan in south africa..and I know agar agar would not be the same...Thanks
thank you! yes use potato flakes :D Unfortunately u would need the kappa.. agar has to be cooked and then added so u would have to adjust for eith the liquid or add more firmness to your cheese with dry ingredients. and maybe keeping the cheese longer to firm up before really enjoying it. But it could be doable
Dear Connie - when to put the lemon juice in? whenever og is it trickier than that?
Hi Connie. I made this just now. Question, I have enough rejoulvax to last forever. Can I freeze it, or will that ruin it?
no I would freeze it I just keep mine in the fridge to age even more :D as long as it smells cheesy ur fine if it starts to smell like something else not so good then dump it. But u want to keep aging it :D
Connie's RAWsome kitchen
Well I think I’ve done something wrong making the cheese. It’s been 24 hours now and it will not pop out of the container it seems way too soft. Yours looks nice and hard when it pops out of the container. I’ve put more paper towel in it although the paper towel really wasn’t damp. I’m hoping maybe tomorrow it will pop out. I’m going to have to buy some more agar agar and give it another try. I really want this to work :-)
wait a day or two longer just put paper with no lid on the cheese or even better leave it uncovered for a day see if it will come out for u
Connie's RAWsome kitchen awesome thank you Connie I’ve taken off the lids and I just have paper towel on top of the cheese. It still will not come out of the container. Although it taste fantastic LOL if nothing else I can use it as a cream cheese. I finally found a place out here where I can buy agar agar in Edmonton in a very tiny little organic market called Earth‘s General store it’s a wonderful little place that has all the little things that I haven’t been able to find anywhere else. Have a fantastic day 😁
so it's super soft?? or does it feel firm?? if it feels somewhat firm try nudging it out. is your agar flakes or powder?? if it is flakes u will need way more than the powder. Glad u can find some of the supplies we need to make these wonderful vegan cheese :D
I understand this vegan "cheese" may not melt, and that it may not taste like Fontina (even if it has the right texture), but does it at least taste like some sort of cheese ??? Has anyone made this ?????
Connie, how long do I cook the mixture for?
just till u see it get nice and thick like a pudding :)
@@conniesrawsomekitchen thank you so much 💜
It looks great! Total of how many days in the fridge before you use it?
I would say 1 week for sure but it will still not be the texture you want to get too. But edible for sure :) U will know when u try slicing it....it will slice perfect! I would say 3 weeks?? But will be doing the final video hopefully soon :D
Connie's RAWsome kitchen thank you for answering me :)
Morning connie, it looks like I’m your student as I’m always commenting and trying your amazing recipes lol. I’m going to try this cheese tomorrow but was wondering if I could add some fresh chopped sage, we have a cheese here called derby sage and it’s one that I miss, it’s a kind of cheddar with added sage. Also just to let you also know I made your quicker ricotta cheese which came out delicious and I cut it in half and added some caramelised onion chutney to it and baked it fro about 30 minutes. It was yummy and we have eaten the lot for lunch today lol. Your recipes are the best Connie. Have a great day it’s 2 pm here. 💚
OH MY yes u can for sure I have used many herbs in my cheese :D And thank you my day is going great!!! let me know how ur day is :D
Hello again connie, my potato cheese is now wrapped in the brown paper and now I have to be patient and wait for 2 weeks, I hope I can wait that long lol. I’ll let you know. And Connie I’m telling my friends and family about you on Facebook, hope that’s ok and that I’m not breaking a law or something. We had some news today, in London a young woman has opened her own vegan cheese shop which is selling out daily and she is a new vegan, how fantastic is that? But we have all your lovely recipes, thank you thank you thank you and I bet they get their recipes from you anyway lol. Gotta be patient now lol. Your baby granddaughters sound gorgeous vegan babies it’s the way of the future, show the babies and they will follow and never be polluted with dead flesh of Gods beautiful animals. Anyway take care. 👍🤗🙏
@@christinegitsham5268 no not at all go ahead and share my channel :D I love that thank you so much! Oh that's so awesome the world is changing :D makes me very happy! Yes, the problem in cheese is waiting lol That is why when I do make it I make loads this way as I eat one...one gets to age a little more lol :D Yes my Grandaughters are amazing I do have some videos up with hem. Hopefully, I will have more of them for you. :D They were conceived and born vegan and this month coming will be 7 years old
Amazing thank you
the pleasure is all mine
HOW CAN WE MAKE IT THE IS A BIT MORE CREAMIER, NOT SO MUCH GELATINOUS, AS I TOLD BEFORE, YOU ARE AMAZING!!
Great recipe, but I don't do oil. Any suggestions?
if ur ok with a firmer not meltable cheese leave it out
Thanks so much looks delicious
my pleasure :D
This looks great. I would love to learn to make vegan cheese! Can I substitute something else for the agar powder though? I don't really like agar, and for some people, it makes them bloated, causes gas.
ur best bet is to make some of my raw cheeses. they don't have agar in it :) like this one ruclips.net/video/iOtDU51fm4Q/видео.html or my ricotta ruclips.net/video/Ng3uHyde1Us/видео.html
@@conniesrawsomekitchen Thank you!
Hello I just subscribed. A few questions please, is it necessary to use tapioca starch and potato starch. They are both thickening agents. Also what is the difference between these and agar agar. Also is it necessary to use the rejuvelac water. What is the contribution of rejuvelac in the recipe. Thank you
yes, everything I put in this cheese is necessary
and thanks for subbing :D
@@conniesrawsomekitchen Thank you for taking the time and answering. Much appreciated.
I'm interested to try this but have no idea about rejuvelac? Is this something I can buy or should I make it? - Assuming it is the bacteria source, why is it not killed during the heating phase?
easy to make I have videos on it or you can buy my pdf file on www.conniesrawsomekitchen.com Thanks
Very nice
thank you!
Can you substitute kombucha or kefir for the rejuvelac?
I don't see why not :) the taste might differ but It will still work for sure :)
Connie's RAWsome kitchen Thank you Connie 👍
my pleasure King :D
Hi Connie, I’m looking forward to maki g this cheese. How do you know when it’s cooked long enough. Thank you,
it gets thick like the beginning of custard :D
wow! what is V-milk? and where do you get these ideas from woman!? So creative!
thank you :) v-milk is any non dairy milk like almond or soy