This is so darn tasty, I can't leave it alone! Will definitely be making it often. This Christmas I have an idea about making a sweeter version using apricots, it would be a great appetizer at a dinner party. I served mine on raw flaxseed crackers, yum.

Omg! You can be the most handsome chef that I've ever seen. 💕 Plus, your cheese looks so delicious😍😋

This is the best cheese we've ever try. Our family love it, so I am doing it all the time. Thanks for the recipe!

OMGOODNESS! You're killin' me softly! A good thing.😊 Can't wait to try this! Puts my old process to bed.😁 Will be sure to post my results. Thank you so very much for sharing.🥰

Excellent. Specially the way its makes round form. Thank you very much. Hope to see more nice recipies and ideas.

"I have a little garlic and onion powder here": pulls out containers holding multiple Costco size batches hahahaha

@therawchef

5 жыл бұрын

😁

@erwinspetter7073

4 жыл бұрын

The Raw Che

Hi Russell 😊 I love how well you explain everything 🙏🌸🌷 Thank you for your kind and loving spirit! Have you ever tried fresh turmeric juice as a natural preservative to avoid mould in the cheese, instead of the probiotics? It's amazing how long the nut cheese or any nut sauce lasts in the fridge with the help of just a little bit of freshly juiced turmeric. ✨👌🏻✨

@therawchef

6 жыл бұрын

Hey Mónica, thanks for the tip! The probiotics are not there as a preservative to avoid mould forming, they are there to ferment the cheese. Without them you don't get a fermentation, and therefore it's not cheese.

Your explanation on how to make the nut cheese is incredibly helpful! On my first try, I made a cashew cheese spread, Instead of using probiotic capsules, I used rejuvelac from sprouted wheat berries. Thank you very much for this!

@RealSashaHills

6 жыл бұрын

Also, if I am making rejuvelac, what can I do with the left over sprouted wheatberries? I know that all of the nutritional content is gone into the liquid but I would hate to let it go to waste if there is a use for it.

@therawchef

6 жыл бұрын

I'm pretty sure they're not good for anything once they've been used for Rejuvelac. Also, I do't ever make Rejuvelac because I heard Brian Clement from Hippocrates say they tested it and the bactreria and mostly not good bacteria. Might be something you want to look into.

@RealSashaHills

6 жыл бұрын

The Raw Chef I will definitely look into it. Thank you for your insight and yummy recipes!

I am trying this for the first time for Christmas! Making my first raw pizza! I can't wait to take your cheese class. Thanks so much! My goal is to be a personal trainer and raw chef ;-)

Thank you very much. I am very health concious. Very glad to see such a good recipy and good idea to make a round form. Hope to see more good recipies. I got one question. Can i use yoghurt or kefir probiotic caps. Hope to hear a reply from you. Best Regards. Sabita Wortmann

You’re amazing. Love your channel.

I pop my cheese in the oven to ferment with the stove light on. Not only does it produce a nice warm environment for the cheese to ferment faster, it seems cleaner and keeps your counter top clear.

@therawchef

5 жыл бұрын

Great tip, thanks!

@autumngrace3135

4 жыл бұрын

Insta pot , use yogurt button...it will keep it warm too.

Fabulous🙏🏻thank you soo much for sharing this beautiful process☀️🕊🌟💗love and blessing to you🙏🏻

We say "tea towel" too [Virginia, usa]

The taste is absolutely wonderful! I don’t know what I did wrong but mines turned out to be gritty.

Hi Russell. I have now made the macadamia nut cheese and it looks and tastes great, at least to me. Reading recipes and watching videos obviously does not relay flavour so I have no idea what it should taste like. Looking forward to the full course starting.

@therawchef

6 жыл бұрын

Thanks, Rob :)

I'm so glad I found your channel. Just got one of your ebooks and it's truly divine! I'll be signing up for all the courses. Thank you for creating such beautiful meals!

@therawchef

4 жыл бұрын

Thanks, Asha. Wonderful to have you along.

Yes! sounds yummy! I'm going to Make this soon1 Thank You1

Just subscribed! I find you Amazing ! Thank you for sharing those recipes !

Hi Russell, what settings would you recommend to age the cheese using a dehydrator? Temperature and time scale. Thanks

@rabbitcreative

3 жыл бұрын

I have heard elsewhere on the Internet that ~"anything exceeding 118 degrees-fahrenheit is no longer raw". Something about killing the microzyma. Or something.

Beautiful! Going to try it

Rejuvilac made with organic wheat berries make a nice cheesy taste. The fourth or fifth fermentation of the wheat berries should be nice and cheesy.

well, the recipe should start with the frase "let's make the cheese from the most expensive nut you can find in your country". well, at least it's true for my country :) love your channel, thank you for the sharing your knowledge !!!

@Starfish2145

Жыл бұрын

Yeah….use almonds or cashews

Looool... a faux-Boursin with some fresh chives sprinkled on it... miiiiuuuuummmmm :) soooo looking forward to do this

@therawchef

6 жыл бұрын

Nice! :)

Superb

Thank you so much for sharing 🙏

Hi Russell, do you teach offline? I seem to not being able to find the course. Thank you so much, you are doing awesome job!

Also can I replace the capsule with nutritional yeast or dry active yeast?

Merci beaucoup, je ne connaissais pas du tout votre chaîne. 🤔Résultat, je me suis abonnée. 😊C'est vraiment super ce que vous faites même si je ne comprends pas tout👍🌞

@therawchef

4 жыл бұрын

Merci beaucoup pour votre visite! :)

Very nice cheese

@therawchef

5 жыл бұрын

Thanks, Samuel

brilliant video, thank you

Thank you very much for sharing !

Thank you so much for this tutorial. Can you continue to use ONLY the liquid left over or do you still need to add probiotic powder? I was wondering if it was similar to a sourdough starter in that you could have it for years.

@therawchef

3 жыл бұрын

Yep, you can use only the liquid from the previous batch without adding more probiotics.

That was great! Thank you. I have been wanting to do more raw foods but haven't really found anyone to explain some of the recipes. I will certainly make this raw cheese!

Thank you so much.

Got your eBooks ... amazing!

Comme vous dîtes en anglais : "this is nuts!" 😂 ahah merci beaucoup 😊💕😘

James can i use my soyabella almond maker pulp after making almond milk to make cheese will it have enough fat ?? also can i use my kefir grains as a natural probiotic since they multiply over time ? I like to find secondary uses for these along with the pulp from various nut milks I make...... besides baked goods crackers etc. / dehydrator

@therawchef

6 жыл бұрын

You can definitely use the kefir grains as a starter, as I've done that myself. I don't see why you wouldn't be able to use almond pulp for making cheese too - just blend with a little water.

Thank You love your tutorials 😊

@therawchef

6 жыл бұрын

Thanks! :)

I wonder if you can use Kefir whey as the probiotic?

@therawchef

4 жыл бұрын

You can, yes

Russell - this cheese looks beautiful. Thinking of switching to a vacuum blender that does not have a temper. So question is could this tree nut cheese as well as your other recipes be made in a food processor? Would nuts be be ground fine enough in one? Thank you so much and look forward to your reply.

@therawchef

Жыл бұрын

I'm not sure, I've never tried it in the food processor. I'm inclined to say it won't work., but you can turn nuts into nut butter in a food processor it you leave it long enough, so maybe it's worth a go.

@jennifersteel4636

Жыл бұрын

@@therawchef oh, so turn the nuts into nut butter and then blend them in the vacuum blender with other ingredients to become thick, perhaps dense cheese,? Is this correct? Brilliant idea and thank you so much Russell. You have a great, creative & informative channel which is timeless!

great video!!! is the garlic and onion powder raw & homemade? or simply store-bought? thanks

@therawchef

5 жыл бұрын

I use store bought

Thanks from argentina we dont get probiotics by i will use rejuvelac 😘

@therawchef

6 жыл бұрын

:)

@kalo924

4 жыл бұрын

Me too

thank you. you are a Blessing

Very Good. Thank You :)

@therawchef

6 жыл бұрын

Thanks, Kathy :)

Nice, I love fermented cashew cheese, never tried maccys thanks for the guide! Do you have a guide on how to make coconut yogurt? I watched several guides but i haven't managed to make a successful one yet. I did once and it failed the next time no idea what happened :/

@therawchef

6 жыл бұрын

Yep, I have a coconut yoghurt video on my channel here :) Just click on 'Videos' to see all of them.

Awesome, thank you!

How do you recommend we store our nut cheezes, wrapped in parchment only; wrapped in parchment in a plastic or glass container; as is, in a glass or plastic container; how? You didn’t cover that aspect of cheeze-making in this video, 💜🙏🏻❗️🕊💚‼️❗️I wanted to know your preference for nut cheeze storage, 😊🙏🏻🍃

@therawchef

3 жыл бұрын

I'd suggest just using a sealed container and keeping in the fridge.

Super informative video! However I have a big question: How do I know if my cheese has gotten bad? If bad bacterias proliferated on it? I followed this recipe but wanted a dry cheese so I let the finushed products outsisde for one more day but I didn't put it on a surface allowing airflow (such as a grill) and after one day, I realised the bottom was wetter than the top and with a different smell. There's no mold though (I salted the heck outta it) but a more funky smell on the bottom. Am'd not sure if it's just more "cultured" of if is has gotten bad... how can I know?

@therawchef

4 жыл бұрын

Bad bacteria will show up as a colour usually. That's not 100% fool proof though, so if it really doesn't smell right, get rid.

Good vid, bro; ty

Very good thanks 😇😇👍👌👍👌👍👌

@therawchef

6 жыл бұрын

Thanks, Maura :)

Do you think it would be possible to replace the probiotics with miso paste, like what the fermented bread uses?

@therawchef

3 жыл бұрын

Yes you can use miso instead of probiotics. Use a light sweet miso rather than a dark one because of the flavour.

@Olhamo

Жыл бұрын

Absolutely. my very first cheese used miso, my favourite is red kyoto. it was pistacio, sunflower and pumpkin seed, also, added a little kimchi jiuce, and wrapped it in cloth and let it harden a vit in the fridge. Wasdelicious. my non-vegan mother realy loved it.

I tried making this but the end product just tasted like sharp tangy nuts (and quite dry). Wondering what the culprit might be. Left to ferment for 40 hours, used Blackmore's probiotics. Everything else was to the letter.

@therawchef

4 жыл бұрын

Sounds like you did it right, but that maybe you just don't like the flavour. Did you soak the nuts first? That can make them more flavour neutral. You might also prefer making it into a log and rolling in fresh or dried herbs.

Great recipe simply explained. Would it also be possible to add the salt, yeast, onion and garlic while blending instead of after?

@notreal77

5 жыл бұрын

Blue Butterfly Wellness I think that as it will risk disturbing the culturing process, it’s best not to.

Hi. That would seem easier to do in the food processor, as the liquid content is low. Would that work?

@therawchef

6 жыл бұрын

Hey Michael, it's much easier to do in a blender. The liquid isn't that low.

Can’t wait until the 48 hours is over so I can eat mine.

just what I was looking for, thanks! at 9:10 mins did you say 'culture as much as 4 to 8 hours or 48 hours'? might affect the outcome if I get it wrong!

@therawchef

5 жыл бұрын

Up to 48 hours. The full recipes is in the link :00If you leave it too long in a warm place, it will go mouldy. Just leave it long enough to ferment.

Why did you wait to put the seasoning in after culturing it?

@therawchef

4 жыл бұрын

So it doesn't affect the initial culturing.

I understood the N Yeast is derived from MSG

@therawchef

Жыл бұрын

Not derived from, but acts in a similar way (aka delicious :))

Can it melt on pizza?

Could one use a raw live kombucha tea instead of the water?

@therawchef

4 жыл бұрын

You can. I'm not sure how it would taste, and you'd definitely want to use a non-fizzy version.

Can you run the 1st stage mix through a juicer, and collect the dried pulp, minus moisture??

@therawchef

5 жыл бұрын

If you have the right juicer you might be able to run it through and remove some moisture, but I don't think you'd get a particularly nice result, since it might be too dry and crumbly.

@whippetwatch7953

3 жыл бұрын

@@therawchef Thank you. You were right. Too dry and crumbly...... It's just a bit messy for me to do the squeeze method, and then trying to gauge the weight needed to place on top that's not too much, not too little....... Any tips or advice on this part??? ..... 5kg? .... Was thinking to get a chinois.

he had me until he said tea towel. i've never seen a towel made of tea. it's just crazy. first he turns nuts into cheese...and then tea into towels?! Two first names. must be magic.

great contents..music very distracting though

Did you say, 8 capsules worth? Is garden of life a good probiotic

@therawchef

Жыл бұрын

Yep, that'll work

Can I use Brazil nuts?

@therawchef

3 жыл бұрын

Brazils are a bit strong in flavour, so I'd do 50/50 with cashews or macadamias.

@iamthatiam1111

3 жыл бұрын

@@therawchef thank you 😊

Hello :) how do I know how many probiotics I am supposed to use according to the amount of veg cheese I am making? Just asking so as to make sure it coltures properly. Thank you!

@therawchef

5 жыл бұрын

Hey Amanda, there’s a recipe link in the description :)

Can you tell us where to find the metal rings? TIA

@therawchef

6 жыл бұрын

A cookshop will have them, or lots of places online. Search for 'metal dessert rings'.

@Believe30

5 жыл бұрын

round cookie cutters are sold everywhere.

Only thing that makes little sense to me is adding garlic, such a powerful antibiotic to something that is supposed to be probiotic

Have to do this, thank you... but I have a question... did you say 40 or 14 hours??? I love your videos and just looking forward to be able to follow the one for the cheese... as I want to make different kinds as well as aged ones... Thank you!

@therawchef

6 жыл бұрын

Just 14 hours. Thanks for stopping by!! :)

Hi , I really love your classes and your channel. But could you please take the background music from your videos? It really makes a lot of interference and is really difficult to understand what you are saying. Thank you so much. Please, consider

love

@therawchef

5 жыл бұрын

:)

Fantastic recipe. But I'm cheap. Can this be done with soaked soybeans or tofu?

💓

Wonderful, but me not nuts😒

Thank You, Chef for your quick reply , my apology for calling you by your last name 😜 LOL that's me just a little cra cra!!!

@therawchef

6 жыл бұрын

Haha, that's OK, it happens all the time.

Can you use almond flour?

@therawchef

5 жыл бұрын

No, it’s too dry

You don't need probiotics. They may only help speed up the process. But otherwise lactic bacteria occur naturally.

@therawchef

4 жыл бұрын

Hey David, have you ever tried that? I would assume trying to use the naturally occurring bacteria on the nuts would make it go bad.

@dascherofficial

4 жыл бұрын

@@therawchef yes. This is what's going any time you do any home fermentation. Like making kimchi.

I am surprised at the use of metal, as most videos say that it kills the probiotics.

@therawchef

4 жыл бұрын

Metal doesn't kill probiotics. That's mostly mentioned in videos about kefir. It's said that metal ruins that fermentation, but even then that doesn't include non-reactive metals. Most kitchen utensils are made of stainless steel is non-reactive, so you're fine.

@charelW

4 жыл бұрын

The Raw Chef Great thank you.

"Now we have a nice FIRM macadamia cheese". Cheese crumbles and start to fall apart. Haha. Too complicated prosess for a non firm cheese

That looks like alot of weight! It made the cheese leak when I tried it. :(

@therawchef

3 жыл бұрын

It comes down to the material you're using. If you have actual cheese coming through I'd suggest using a nut milk bag instead of cheesecloth.

Healthy but not affordable for most people.

"cheese made from nuts"

Eventually a n On American accent ta

@therawchef

5 жыл бұрын

Eventually an unAmerican accent?

@pinellafranich6007

5 жыл бұрын

I meant to say.not American

@pinellafranich6007

5 жыл бұрын

NotAMERICAN

@scenicdepictionsofchicagolife

5 жыл бұрын

American national here, can confirm. Host is without a doubt British, good sir. Definitely not an American accent 😂 Cheers from Chicago

His facial hair makes him incredibly handsome. Holy geez!

Probiotics? Nope. No need to add that.

@therawchef

5 жыл бұрын

The probiotics are there to culture the cheese. Without them, it’s just water and nuts.