*If we have to be on lockdown, might as well create some beautiful and delicious vegan happy cheese!*

@jonothandoeser

4 жыл бұрын

Thank you, Miss Connie!

@conniesrawsomekitchen

4 жыл бұрын

@@jonothandoeser my plesure

@8schopra

4 жыл бұрын

I hv failed terribly at making cheeses. & All the material used gets wasted & i hate wasting food.its so hard to grow. Cheese r like little babies who need to taken care of evry now & then. And I suck at it💚👍. I made miso and my Miso smells & tastes yuck. All the beans wasted, admist this scarcity.

@kavon9748

3 жыл бұрын

Hello, I am just curious to know whether the blue thing is mould as in the real blue cheese? The mould is extremely bad for the health that's why I am asking.

@conniesrawsomekitchen

3 жыл бұрын

@@kavon9748 this is a blue cheese recipe

22:18 😄 daughters can be funny like that! Cashew + rice + tofu blue cheese - Connie’s RAWsome kitchen Makes 3 1 cup cashews soaked overnight (or a cooked potato) 2 heaping tbsp white miso 1 level tbsp salt 1/4 tsp yellow mustard 1 small clove garlic 3 heaping tbsp tapioca starch 4 tbsp cold virgin coconut oil (or melted cocoa butter in a weight ratio of 1 part for 10 parts cashews - tip from Vytautas Slenderis) 2 wedges marinated artichokes (add flavor and acidity) 1/2 cup rejuvelac (or water + probiotics) about 2 level cups cooked rice about 125 g firm tofu (two 1 inch slices) 1/8 of a tsp Pénicillium Roqueforti (Optional) 3 heaping tsp potato flakes (to firm the mixture up) Equipment : Blender Brown paper Kitchen twine Blend all the ingredients except for the blue mold. The mixture has to be creamy but thick and firm, like a potato purée. Taste and add salt if necessary. Transfer to a bowl, add the penicillium. (You can add it from the colonized rind of an older batch of cheese, keep it in the freezer). Cover. Leave in the counter for 24h. Put in the fridge for 24h. Shape the cheese into a disc : sprinkle starch on a piece of brown paper, prepare a strip of brown paper as wide as you want the cheese tall. Put 3 heaping tbsp cheese on the starch, starch your hands, pat the cheese down and shape it, still laying down, by rolling and pressing it between your hands moving in a circular motion, one hand going clockwise the other counterclockwise, to obtain a thick disc. Circle tightly with a strip of paper, circle twice with jute cord and tie : wrap the cord thrice when tying the knot so that it stays secure during the process (the strip will loosen up as the cheese ages and shrinks) Sprinkle salt on top, pat it down, flip it over, sprinkle black salt, press down.put on another starched brown paper on a rack, cover with paper, put it in a dry cool place . During aging, to stop the overgrowth of penicilllium massage the cheese with a mix of olive oil and vinegar. After 8 days, wrap in a piece of parchment paper and a piece of brown paper, store in a box in the fridge. Thank you for the recipe and your kind encouragements. I hope you don’t mind my posting the recipe details, I know now that you you them on your Patreon, as I take notes anyway I thought I would share them...

Love you, Connie ! Hope you're safe and healthy!

I am so amazed by your marvellous recipes. I don't know which cheese I'm going to make first, but will eventually make them all. Thank you for all your hard work.

@conniesrawsomekitchen

3 жыл бұрын

Please do! an thank you!!! enjoy!

I love bleu cheese!! I thank you for this recipe!!

@conniesrawsomekitchen

4 жыл бұрын

my pleasure :D

Don’t forget guys...don’t skip out of videos please, Connie needs our support!

@conniesrawsomekitchen

4 жыл бұрын

thank you!!

@8schopra

4 жыл бұрын

I want to see this channel grow leaps and bound . This is another level of cooking. Great recipes. At first i can't wait to see the final result so i have to skip, but when i see that dish plated i see it all over full length. No matter how long. I kinda enjoy her chatting. I wish i was her neighbour 😍😘💚👍 And hows Chi chi doing. Give him a big hug .💚😘 Connie take care. And stay Indoor. No lenghty grocery shoppings.

@veganista7

4 жыл бұрын

Reflexology52 Welsh What do you mean? If you end the video early is that bad for Connie?

@carinecampier

3 жыл бұрын

@@veganista7 watch the video and the adds without skipping, it will support the channel financially and make it pop up in recommended more often

This is sooooo good, we are blown away. Thank you for this recipe.

@conniesrawsomekitchen

2 жыл бұрын

Glad you liked it!! thank you!!

U r really amazing love ur recipes! ❤️❤️

@conniesrawsomekitchen

4 жыл бұрын

thank you!!!

Thank you for all your videos! Every time I open a new video my husband goes, “is that grandma Connie?” 😍 You’re family in our house cause your videos have the authenticity and warmth that remind us of our grandmas when they were still with us. The texture of that cheese when you cut into it looked firmer than blue. Maybe similar to a white cheddar. What cheese would you say it has a similar mouthfeel to? I haven’t tried to make vegan cheese yet cause it seems so intimidating, but now is totally the time to try! Thank you for sharing!

@conniesrawsomekitchen

4 жыл бұрын

hehehehe this makes me happy!!!

Lovely!

@conniesrawsomekitchen

7 ай бұрын

thank you!!

Connie huge fan you're videos have changed my life! Could you make more videos making "meats" with washed flour? I'm still not completely clear and confident in making a variety with this method. Cant wait to make these cheeses! Thank you for what you do for us! 💚💚💚💚

@conniesrawsomekitchen

4 жыл бұрын

Yes I can and will do!!! :D

I'm obsessed with making vegan blue, I'm intrigued by the use of tofu and rice in this recipe! One thing I do for my vegan blues is let them mold for several days then crumble it and reform it into my mold, this way it introduces bacteria into the interior, giving it those characteristic blue veins inside.

@conniesrawsomekitchen

4 жыл бұрын

yes I used to do that too. But I love cheese so much it doesn't matter if it doesn't look pretty the taste is there :D I love love blue lol I just love cheese!!

@Ayame4cats

4 жыл бұрын

@@conniesrawsomekitchen I've been watching your videos, I'm really excited to try some of your recommendations! I have an oatmeal based blue culturing right now, we'll see if it turns out!

@starboard6372

5 ай бұрын

Exactly. If it DOESN'T have that blue introduced.....it's NOT even VEGAN Blue Cheese.

Love your teachings

@conniesrawsomekitchen

2 жыл бұрын

I appreciate that! and thank you!!

Hi Connie, I hope you & Your Family, are ALL doing well and feeling good!? I hope you are able to stay Safe, Healthy and Protected during this time and get EVERYTHING you ALL NEED! Lots of love ( including) The Fur Babies ♥️😘 Blessings from Oklahoma, Piper

@conniesrawsomekitchen

4 жыл бұрын

yes thank you we are all doing good!!!! Hope you all are staying safe out there. We live in a crazy world right now!!!

Hi Connie, I'm new to your channel, really love what I'm seeing. I was ready to give up on being vegan, thank you for sharing xo and stay safe

@conniesrawsomekitchen

4 жыл бұрын

Oh NO don't give up :D And thank you welcome aboard!!

@8schopra

4 жыл бұрын

Please never give up of this Veganism.

Watching now!!! You are an artist!!!😍😍😍🔥

@conniesrawsomekitchen

4 жыл бұрын

Thank you so much 😀

@8schopra

4 жыл бұрын

Another level of art there. 💚👍

@joyisvegan

4 жыл бұрын

@@8schopra right!!💛💛

I so appreciate and am gladdened by your bringing Green ideas to life, specifically with the brown paper bags (I use for draining fried food), but also the reuse of old mould! I do wonder if you have actual P. roquefortii fungus, or a relative, but hey, whatever is working! I have raw cashews, waiting to turn bleu, just checking several respected sources first. I'm trusting you know your shtick. 😁⚘⚘⚘ One tip: I tried a tiny drizzle of white truffle oil in a 60/40 cashew/walnut cheeze, with some liquid smoke and nutritional yeast, and smoked paprika, black pepper, and garlic. The fungal oil tipped it into "reality."

@conniesrawsomekitchen

4 жыл бұрын

yes I have a nice truffle cheese u can check I also smoke my cheese in a smoker and when I am lazy I add the liquid smoke :D but I do prefer a smoker :D

@fidolinatucker3214

4 жыл бұрын

I missed your ingredients on the side as you cook

Thanks soooo much you are the best

@conniesrawsomekitchen

3 жыл бұрын

You're welcome! and thank you so much!

hi connie !! i'm a long time viewer and i was just wondering, have you ever made a cheese or considered making a cheese from hazelnuts? i live in oregon state and i guess we're a big producer of hazelnuts, so i was always curious if it would turn out if i replaced the almonds/cashews in your cheese recipes with them... i'm definitely going to experiment myself, but just wanted to know if you had done any before ! you're the vegan cheese queen lol, so if you have any tips or ideas on how to make it turn out best (with ur infinite cheese knowledge) i would be very grateful ! thank you !!

@conniesrawsomekitchen

4 жыл бұрын

for sure it would turn out :D try any nuts u have it might change colour or taste but in the end all good :D I have made cheese with walnuts :D it gets dark but oh so good :D don't be afraid just try

Artichokes, genius! I remember being a kid and figuring out that milk tasted creamier if you drank a sip of it right after eating artichoke. I make vegan artichoke dip from time to time but never would have thought to blend it right into a cheese.

@conniesrawsomekitchen

3 жыл бұрын

there are so many things that add such a wonderful taste :D Let me know how u like it when u give it a go

Hi Connie, how do I stop my cheese from crumbling on the outside during the ageing process in the fridge? Thank you, love your creativity! :-)

@conniesrawsomekitchen

4 жыл бұрын

crumbling?? how so it shouldn't Your cheese didn't cream when making ur paste?? do u have a high power blender??

Hi Connie！ I just started watching your videos two days ago and I love your recipes already！ I love how your ingredients are more easy to find! Just one thing...would you have time to list out the items and the quantity...I need to get a lot of items and that would be soooo helpful! Thanks so much!

@conniesrawsomekitchen

3 жыл бұрын

I will do my best! I do add some recipes on my parteon site and some on my website if you are interested

@h2obusking

3 жыл бұрын

Connie's RAWsome kitchen don’t worry about it~ please take care : )

Hi Connie! I love your channel. Can you recommend replacements for Miso & tofu for those with soy allergy?

@conniesrawsomekitchen

4 жыл бұрын

just use nuts :D I have recipes on nut cheeses :D give them a try. You can also make cheese with rice and potatoes

@heddagabear4228

4 жыл бұрын

@@conniesrawsomekitchen Thank you so much, Connie! Have a wonderful weekend.

How long should it age? Like say if I had to keep it in my frig? I must have missed that part, and I can't seem to find it. I really look forward to trying this :)

@conniesrawsomekitchen

4 жыл бұрын

until it starts to turn blue it can take 4 to 8 weeks

How did you come to add the rice, artichoke & tofu this time, Connie? What was your process & conclusion?

@conniesrawsomekitchen

3 жыл бұрын

I like to experment :) conclusion every cheese I make has it plus and taste :)

Ready to try right now! 2 questions- if using store bought Penicillium Roqueforti how much of it (powder form) do I use? When you say 'aged' rejuvalac, how many days have you had it in the fridge before using it? I have a fresh batch..

@conniesrawsomekitchen

3 жыл бұрын

very little about 1/8 of a teasp even less mine is aged foe months even a year or more. very cheesy but u can still use fresh for the benefits

@laurenhorwitz3920

3 жыл бұрын

@@conniesrawsomekitchen Thanks, I will try! I have had my powder in the freezer for a couple of years now, I hope it's still good. In the past, I followed the FullofPlants recipe and while the cheese was delicious, and I got plenty of mold, it didn't have the flavor of blue which surprised me. Can't figure what I was doing wrong. Does yours really taste like blue cheese? I am still interested in making it even if it isn't identical to the dairy version. I was wondering if it's better to use sweet white miso or maybe brown?

OMG, that looks so delicious. I have everything except for liquid rejuvenate, and I can't take Penicillium what would you suggest? Thanks Connie!

@conniesrawsomekitchen

3 жыл бұрын

I make one that almost taste like blue but I don't use Penicillium if ur interested let me know I will link you

@row1479

3 жыл бұрын

@@conniesrawsomekitchen That would be great! sorry for your lost our love and condolence's to you and the family.

Hi, Connie, instead of the coconut oil, which adds a taste even if it is refined (it has adds a sort of "fatty" aftertaste which is difficult to describe), I use cocoa butter in my cheeses. It adds no taste, solidifies better and works super well. You should try.

@vytautasslenderis2702

3 жыл бұрын

And the approximate ratio I use is 10 parts (in weight) of cashews and 1 part of cocoa butter. Just melt it before use.

@conniesrawsomekitchen

3 жыл бұрын

yes cocobutter is great in cheese :D but more costly for sure. I make so much that I always try to cut down the cost. But yes cocobutter makes a yummy cheese for sure :D

Connie, can I use rice flakes instead of cooked rice? And how many days do I leave it in my garage or refrigerator once shaped?

@conniesrawsomekitchen

4 жыл бұрын

I DON'T SEE WHY NOT :D make sure to flip and change paper and u keep it in the fridge till it's done to eat :D If ur garage isn't cool with the summer. use fridge only keep in the garage in the summer 1 or 2 days

Hi Connie! Making this recipe for the first time, and I've hit a snag: my mixture is more gluey than pastey. Any advice on how to get it to be more like a paste?

@conniesrawsomekitchen

3 жыл бұрын

keep the mixture in a container and put paper towels on top. slowly flip it onto a dish and keep changing water until your mixture becomes pastier :) hope this helps and make sure to keep it in the fridge

When you get ready to eat this, Is this cheese smooth, or does it have a granular texture?

@conniesrawsomekitchen

4 жыл бұрын

SMOOTH :D

connie! can you make a video on how to make the “blue” part for penicilium using sourdough??

@conniesrawsomekitchen

4 жыл бұрын

yes I will

@kaylavanderpool5024

Жыл бұрын

@@conniesrawsomekitchen did you ever end up making that video?

I'm so sad, this video is brilliant! I have everything except the blue cheese/penicillium ☹️ sure, I will try if i find blue cheese 👍

@conniesrawsomekitchen

4 жыл бұрын

Good luck!!

God bless u what you did is good to humans

@conniesrawsomekitchen

3 жыл бұрын

thank you!

The rice and tofu additions are a nice change from other purely nut based recipes online.......more flexibility.

@conniesrawsomekitchen

3 жыл бұрын

Yes they are! Thank you!

What do you make your rejuvelac with? I am gf and am wondering what is the best grain to use?

@conniesrawsomekitchen

4 жыл бұрын

I only use wheat berries but I have heard of people using quinoa

@1auntievenom

4 жыл бұрын

@@conniesrawsomekitchen thank you! I used quinoa before and it worked just fine. I guess I will stick with that . Plenty of time at home right now for cheese making. I really want to make your ricotta right now!

hi connie, love the taste of this but mine is not as thick as yours. I added extra rice, potato flakes and even more tapioca starch out of desperation. will it firm up enough after it sits in the fridge?

@conniesrawsomekitchen

3 жыл бұрын

It will... make sure u have paper to suck in moisture. Next time use also extra coconut oil when you see its too soft. Xox hope that helps.

@brentcowley1326

3 жыл бұрын

@@conniesrawsomekitchen I have parchment paper and butcher paper... will these work ? how often do I need to change the paper while the cheese is curing?

Hi Connie, does it have to be sourdough bread to make blue mould? Thank you :)

@conniesrawsomekitchen

4 жыл бұрын

no I noticed you can use any bread :D

@seonagbuxton7106

4 жыл бұрын

@@conniesrawsomekitchen Oh fantastic! Ill give it a go :) Thank you! I am loving your videos!

Just made it! But when it's in the garage... do you cover it or what?

@conniesrawsomekitchen

3 жыл бұрын

I keep mine on a wire rack with brown paper under the cheese and some ontop. make sure to change paper as it gets wet. Make sure your garage is cold enough if not put in a paper box with paper under the cheese and some on top. flip only when your cheese is firm enough. then flip everyday and change paper when wet

Is this cheese smooth, or does it have a granular texture?

@conniesrawsomekitchen

4 жыл бұрын

smooth :D

I'm not vegan.. but I am lactose intolerant. This looks delicious 😋

@conniesrawsomekitchen

3 жыл бұрын

you will love mu cheese :D try some and come back and let me know what you think

Could I transfer the mould from purchased blue cheese to my new cheese?

@conniesrawsomekitchen

3 жыл бұрын

yes you can. Are you using vegan Blue cheese??

@h2obusking

3 жыл бұрын

Connie's RAWsome kitchen no...cause I can’t find any here in HK. I saw a recipe using sour dough to grow mould. I might try and use the daily blue cheese mould as a starter : )

Saw you make curds in your ricotta video. Is there a reason why you don’t make curds for this one?

@conniesrawsomekitchen

3 жыл бұрын

just a differnet way to make yummy cheese :D I have all kinds of recipies this becomes a firmer cheese

@duncanshaw6177

3 жыл бұрын

@@conniesrawsomekitchen have you ever made a cheese with oat milk?

Hi Connie, what is the purpose of the parchment paper wrapped around the cheese?

@conniesrawsomekitchen

2 жыл бұрын

it's brown ppaper :D I gues u can also use parchment. Will have to check this video again not sure what I wrappped the cheese in. But it makes nice biundles and I am able to push cheese down to make perfect discs :D

@tanyawestby2297

2 жыл бұрын

@@conniesrawsomekitchen thanks for getting back to me! That makes sense! I thought it may be to prevent the cheese from falling apart.

@conniesrawsomekitchen

2 жыл бұрын

@@tanyawestby2297 PRETTY IF U GIVE THEM AS GIFTS!! AND THAT TOO IF THE CHEESE IS SOFT. IT HOLDS IT IN NICELY :d

Where do you buy your printed wax wrap?

@conniesrawsomekitchen

2 жыл бұрын

if you are in Montreal you can get it at Aubut :D near Atwater market

Can you make the first batch without the blue starter?

@conniesrawsomekitchen

3 жыл бұрын

yes just leave the blue out and you will have a plainer cheese

How do you cook the tapioca flour? You did not show a cooking step.

@conniesrawsomekitchen

3 жыл бұрын

I don't cook it

You are super cool

@conniesrawsomekitchen

2 жыл бұрын

well thank you :D

Connie, I am getting so confused with all the different recipes for your cheeses. Would you mind removing all of the old ones so I stop wasting ingredients? I love to watch your videos, but I cannot afford to waste things. You are spectacular.

@conniesrawsomekitchen

4 жыл бұрын

why are they a waste?? they are all good cheeses, just different recipes different tastes

@fredkalt3343

4 жыл бұрын

Connie's RAWsome kitchen I just want the best recipe. I know you improve all the time, so I just want your best. You are the best, so why not have the best? LOL

@carinecampier

3 жыл бұрын

@@fredkalt3343 I know how you feel, that’s why I am watching each and every video, taking notes and reading the comments before I chose the recipe I will stick with 😉 Probably the one with the most affordable and easy to come by ingredients...

Can you give me the recipe ingredients?

Is it just me or does she sound a little bit like Jessica Lange, the actress

Have you ever used macadamia nuts for cheese? I would think that lovely fat content? I would make a decadent cheese....

@conniesrawsomekitchen

4 жыл бұрын

I am sure it would be delicious!!! Too expensive for me but yes u can use them :D

Separate those measuring cups please, the sound is hellishly clanging on the ears. .

@conniesrawsomekitchen

3 жыл бұрын

ASMR :)

@cherylmillard2067

3 жыл бұрын

@@conniesrawsomekitchen LOL, no no no.

When you get ready to eat this, Is this cheese smooth, or does it have a granular texture?

When you get ready to eat this, Is this cheese smooth, or does it have a granular texture?