So, made this 2 weeks ago. Left half of it in the fridge for a week to “age” and it was fantastic. Left the other half in the fridge for another week to “age” a little more and it was so like dairy cheese it was unbelievable. Cheese is one of the things I have always missed in the 3 years I have been vegan so this recipe has me so excited. I used nutritional yeast (cos I didn’t have the rejuvelac) and made it with carrageenan instead of agar and it made a firm cheese that was perfect for crackers or in a sandwich. Why oh why would you want to make dairy cheese when you can make a much kinder and healthier vegan version?

@conniesrawsomekitchen

4 жыл бұрын

this makes me happy!!! So happy you like it

@aelene

3 жыл бұрын

Did you use the same amount of carrageenan as was specified in the recipe for agar? (1.5 tablespoons?) Thanks!

@janweiss5931

3 жыл бұрын

@@aelene Yes

@janweiss5931

3 жыл бұрын

Just wanted to update that I did make this with agar flakes (4 1/2 tbsp which I dissolved in a cup of water over a medium heat until it thickened). I then added 1/2 cup water to the blender with 3 tbsp of powered soy milk (in place of the 1 1/2 cups of soy milk). It definitely worked and set well, but it has more of a rubbery texture and I much prefer the kappa carrageenan. Good luck!

I am now watching ALL of your vegan cheese videos. My cheese mold for the ricotta is coming tomorrow in the mail. I am creating a shopping cart with all of the stuff I need to make the various recipes. Man I'm excited! LOL

@conniesrawsomekitchen

5 жыл бұрын

thank you!!!! Have fun and enjoy ur cheeses :D

@vralicia

5 жыл бұрын

Doing exactly that right now :D

My goodness Connie...where have you been all my vegan life 😋

@conniesrawsomekitchen

4 жыл бұрын

:D

Dear Connie, I just finished making this cheese, I had my eyes on this one for awhile. I made some modifications, like 1 whole clove of garlic instead of half, I added 1 tsp of powered shiitake mushroom, only juice of 1/2 lemon and I switched the Agar powder for the kappa carragenina, and also I omitted the probiotic. It tastes amazing!!! I can’t wait to see after few days how is going to look.

@conniesrawsomekitchen

3 жыл бұрын

that's awesome!!! You will have to come back and let me know

Ms. Connie you are totally gifted and kind to be able to shower US with your talents on being plant base...I'm so taken away bcos you have truly been a 😇 for me on my new way of living of plant base...for me this is awesome since, I had a issue of lactose cheeses and milk. Now the door to amaZing taste from your kitchen to my table..thank you thank you from East Texas Tyler..so blessed to be inspired from Ms. Connie's World..tell Erica I'm looking to see her in the kitchen too..😻😻😻😸

@conniesrawsomekitchen

6 жыл бұрын

aww ur soooo sweet! Thank you so much for such a beautiful compliment!!! Erika has a utube if you want to subscribe. she has more than one lol. But here's one of her's and hopefully she will start uploading more videos soon too :D hee's her link

Going to make this cheese next. Love all your videos and have learned so much from you. Been watching all morning. Thank you.

@ManifestingwithIntention

4 жыл бұрын

jcj6501 Ha, ha, me too, lol, me, too! I've got to have more discipline. 😂💝💝

Looks fantastic Connie!

@conniesrawsomekitchen

6 жыл бұрын

ty!!!

I see that you updated your potato cheeze recipe. I commented on the other recipe video but now I can watch this here. Thank you so much for everything that you do and that you share Connie, you are a shining light in the vegan community :)

@conniesrawsomekitchen

5 жыл бұрын

aww no problem thank you :D enjoy!!

@gailannkimbrough

5 жыл бұрын

Yup, she's amazing!

@conniesrawsomekitchen

5 жыл бұрын

@@gailannkimbrough

I love the way you get every smidge out when you cook. I'm the same. ⚘

@conniesrawsomekitchen

5 жыл бұрын

hehehehe yes it was instilled in me never to waste. It is sinful when there are people out there struggling with food

@gailannkimbrough

5 жыл бұрын

So true.

@conniesrawsomekitchen

5 жыл бұрын

@@gailannkimbrough

Thank you for your videos, I recently found your channel and I love it! I recently made this cheese, it’s been ageing for almost a month, and it’s the best vegan cheese i’ve tried! I can’t wait to try other recipes from your channel! Thank you again ♥️🌱

@conniesrawsomekitchen

4 жыл бұрын

You are so welcome! And thank you! SO happy you like it :D That's one of my favs too :D

I love it!!!

made this today . I tasted it and couldn't believe how yummy it is . Still waiting for it to ferment but I have already used some to put on crackers. sooo good! thanks for sharing , Connie great recipe

@conniesrawsomekitchen

2 жыл бұрын

So happy u like it!!! Hope you ferment it it really does get better xox

Connie, I don't know why, but I love you so much! It's nice to have your food and your stories. You're like my grandmother. and I love your voice. ❤️ much lovee 🌺 (I hope my writing is good, I wrote with the help of translate! My English is not good 😋)

@conniesrawsomekitchen

6 жыл бұрын

AWW THANK YOU!!! :D IT MEANS A LOT TO ME

@lifeisjustalullabyx

6 жыл бұрын

Connie's RAWsome kitchen 💖💖

Thanks for this recipe! I made the original recipe alongside a bunch of other cheeses and this was the favorite of the harder/sliceable cheeses. Didn't realize there was a revamped recipe available, so I'll try this one next. A couple things I did differently were to use 3/4 tsp lactic acid powder in place of the rejuvelac (didn't have any) and to line my mold with parchment paper to make it easier to remove. I doubled the recipe and formed it in a loaf pan, lined with the parchment paper.

@conniesrawsomekitchen

2 жыл бұрын

so glad you like it and yes lactic acid is a great sub

I'm soooo excited! I tried the cheese a half year ago but it got too soft and sticky and started molding. This time I put 1 spoon more agar powder and it turned out perfect. Now it's powdered with starch and salt and wrapped in paper and I have to be patient for another 2 weeks to get the end result 🙈.. But it's tasty already! PS. I didn't have rejuvelac on hand and added 2 tablespoons of smelly tofu for the funkyness. (seemed to be a good idea) thank you for sharing your knowledge Connie!!! Hope your cookbook is available soon ❤️

@conniesrawsomekitchen

4 жыл бұрын

that's awesome!!! Glad it worked for you :) Yes waiting is the hardest thing to do lol. :) Yes stinky tofu will do the trick :D good probiotics :D enjoy and yes working on that cookbook for you all :D it will be part 1 :D

Wow I love it. Last night I tried your recipe. Love your channel many tnx for share and teach us. Regards from Colombia South America.

@conniesrawsomekitchen

2 жыл бұрын

Wonderful! thank you it is always my pleasure enjoy!

Love! Love! Loveeeeee this! I made some today and the taste is out of this world!! I've said it before and I'll say it again - CONNIE, YOU'RE THE BEST!! You have made being vegan soooo easy!

@conniesrawsomekitchen

2 жыл бұрын

awwww thank you!!! I want to visit BC!! Can't wait :D

I started mine it in the refrigerator!!! So excited!!!

@conniesrawsomekitchen

3 жыл бұрын

Awesome!

New sub! Can’t wait to try this. You are amazing! If I could learn to cook this good I could probably convert my husband

@conniesrawsomekitchen

6 жыл бұрын

thank you!!!! I converted mine and he was even a hunter!!! hehehehe... the power of women we can do it

I made this but cooked it in a double boiler. No issues with it burning. Thanks for the recipe.. it was great.

@conniesrawsomekitchen

4 жыл бұрын

Perfect :D enjoy!

Your a food genius

@conniesrawsomekitchen

6 жыл бұрын

heheheh thank you!!!

@heidigilmore7642

3 жыл бұрын

Im thinkin maybe you could dehydrate in a dehydrater on low

Connie, your wonderful recipes have inspired me to buy a high speed blender. Not a Vitamix, as that is way out of my league. After reading many, many reviews, I decided on a Tefal perfect mix+. Tomorrow I am going to try this Fontina 2.0 as I have all the ingredients ready. No rejuvelac - I'm going with nutritional yeast instead. I'm not vegan (not even vegetarian) but I can't tolerate dairy. When I chanced on your channel I was amazed. I love cheese and have tried a couple of lactose free cheeses from the supermarket, but there's not much choice where I live in the north of England. I'm disabled and don't get out of the house at all. I'm lucky that my sister visits twice a week to cook and clean for me. What a ramble! I will finish this epistle now and just thank you for your umpiring production of these marvellous recipes. (When I'm depressed, which is quite often, I turn to Utube to visit with you. Thanks again, Connie, you keep me sane.

@conniesrawsomekitchen

3 жыл бұрын

Glad you found me then :) And awesome you have a wonderful sisiter that helps you :) not many are that fortunate

Cant wait to make it

@conniesrawsomekitchen

6 жыл бұрын

working on my update.

I bought the Rock pan and the knife through Amazon. I love them!

@conniesrawsomekitchen

6 жыл бұрын

they r the best!!!

Yum

Connie, I love seeing your beautiful hands. They remind me so much of my mom's.💖

@conniesrawsomekitchen

4 жыл бұрын

Aww thank YOU!!! :D this makes me smile because I don't like my hands due to the skin damage I have now... after my psoriasis I used to have. So this comment makes me smile!!!

I'm on a fast but I'm going to make this cheese and let it age so it will be ready for Thanksgiving! I'm so excited!

@conniesrawsomekitchen

4 жыл бұрын

great and hope ur fast was nice and easy

I followed your recipe and made this cheese two days ago. I tried to flip it today, and it is still very liquidy and hasn't set. Could I reheat it and add more agar agar to it? Or would you recommend adding something else?

I made it Texture just like gouda But didnt taste like cheese much But yum I used yeast flakes Going to try something else W it Great recipe ♡♡♡

@conniesrawsomekitchen

6 жыл бұрын

yes it was an experimental cheese...I was not going for anything but the texture...This one has more taste but I again mention experimental cheese. still good to eat like the other one But get creative and add what you like for taste :)

Looks great! Do you have a link for your REJUVELIAC?

i made this 5 days ago and can't help slicing away and eating it every day. i'm starting to think i'll never see it age! it's at that brie stage now. eating it in a sandwich, i found that adding thin slices of kohlrabi make it taste closer to a brie

@conniesrawsomekitchen

6 жыл бұрын

lol you sound like me :) this last one I update is the only that has last as long as it did for video purposes lol otherwise it would have been gobbled up hahahaha I will have to try kohlrabi with it next time :D

thanks again dear heart!

@conniesrawsomekitchen

6 жыл бұрын

Connie, this really is one of the most delicious cheeses I’ve made. It’s firm, slightly sharp, slices beautifully. It’s really magnificent. The one problem is that all three times I’ve made it the top has developed some pretty major cracks. I followed your directions to a T and I’m wondering if you can suggest something that might alleviate this problem. I don’t mind for myself, but if I put it out for friends it would be nice if it were pristine looking. I have a couple of wheels of this cheese aging in the refrigerator right now, and I’m thinking about hickory smoking one of them. If it turns out well I’ll leave a comment. Thanks again for all your amazing videos.

@conniesrawsomekitchen

4 жыл бұрын

OH not sure why hummmm maybe the amount of agar?? not sure why that is happening to you. And yes you should smoke some cheese so good. Use maple or apple chips :D

Hi. Is there any reson not to mix the Agar-agar and the coconut oil with the rest of the ingredients? (In the video you grind all the ingredients first without agar-agar and coconut oil)

Really nice recipe, thank you so much! Ive been trying out a lot regarding vegan cheese at the moment and lately been trying to make vegan gouda. As I also did Camembert I have Cheese cloths and cheese forms, could i use these to dry the cheese and get rid of all the Water? And is there a way to wash the rind so that it gets the nice orange rind gouda has? Maybe with Brevibacteria? Thank you so much in advance!

@conniesrawsomekitchen

3 жыл бұрын

i will put on my list to do

Could you put it in a food dehydrator to draw out the water?

Hi Connie, thanks for sharing this recipe. Actually it was the first vegan cheese I've ever tried. For how long do you think it would be good for consumption?

@conniesrawsomekitchen

4 жыл бұрын

as soon as it's firm to cut :D

Connie, could I speed drying in a dehydrater? Or will that be to fast.

@conniesrawsomekitchen

6 жыл бұрын

you can but it might crack the cheese. maybe put it in for just a little and keep an eye on it when you start seeing that it might separate, wrap that baby up and into the fridge it goes

My first attempt was the 1.0 and I didn’t had rejuvelac so I used fermented sauerkraut juice. It’s been almost two weeks and it’s starting to taste like cheese. I’ll do the 2.0 with rejuvelac now that I have some and take out the onion. I have one question, I heard that you need to dissolve the Agar 1st because it doesn’t dissolve like kappa, what do you think?

@conniesrawsomekitchen

6 жыл бұрын

u can do it that way but it seems to work ok for me. but yes u can dissolve it first and then add to the cheese as it is cooking :D

@sunnybatters5044

6 жыл бұрын

Thanks!

Connie once the cheese has sufficiently cured, how do you store it and how long will it keep. Since I only cook for myself would this cheese freeze well. Thanks so much for all your wonderful recipes.

@conniesrawsomekitchen

3 жыл бұрын

my pleasure :D I keep mine in a paper box cheese wrapped in paper first. once it reaches how I like it then I put that paper wrapped cheese in a plastci bag, with a hole pocked in it so it doesn't rewet it's self. I have not freeze my cheese yet we eat it. But I must try

👍 I like that you let me know if the ingredients are flavor or texture.

@conniesrawsomekitchen

4 жыл бұрын

my pleasure

Connie, how do you make your Rejuvelac? Thanks so much for your help!

@conniesrawsomekitchen

4 жыл бұрын

here u go I have a video....kzread.info/dash/bejne/d2WnubJsice-o8Y.html :) by the way I am making some as we speak. And then it's a matter of aging it to get that cheesy taste. But simce it's already a probiotic u can use it even sooner :D

You Did what I did, I combined 2 1/2 recipes and did some tweaks.......all I need now is the rejuvelac to give it that strong cheesy flavor! I have been experimenting for some time now on my Queso Con Salsa cheese and it's very close to tasting like it. I got my agar agar yesterday.

@conniesrawsomekitchen

6 жыл бұрын

best way to play around with foods :D blending :D

@julieprice199

6 жыл бұрын

Connie's RAWsome kitchen Absoulutely!

@julieprice199

6 жыл бұрын

It's good now but I know it can be better once I make the rejuvelac. By the way your dolls are beautiful I forgot to tell you, Did you get a chance to view the links I posted to my youtube videos?

@conniesrawsomekitchen

6 жыл бұрын

thank you!!! you sent links?? I might have missed it I get so many notifications. Send again please!!!

@julieprice199

6 жыл бұрын

kzread.info/dash/bejne/mGSArs2lh5bUaKg.html

Hi Connie , I just found you and subbed. I'm just wondering ... could you use it as a cream cheese? would it be meltable at this point when the middle is spreadable?

Does the rejuvelac contribute to the fermentation of the cheese or is that effect destroyed with the cooking? Just wondering how critical the rejuvelac is to this recipe if the fermentation effect is destroyed with the cooking.

@conniesrawsomekitchen

5 жыл бұрын

for some reason, it does seem to ferment it. But I use it mostly for taste. I age my rejuvelac

Hello Ms Connie,i made this cheese 3 days ago,the taste absolutely amazing! I have a question,can i use tapioca starch outside of the cheese?Thank you so much for all your recipes.❤❤❤

@conniesrawsomekitchen

4 жыл бұрын

yes for sure :) I put it outside it helps pull moisture and give a nice rind :)

@nataliapaok

4 жыл бұрын

@@conniesrawsomekitchen Thank you so much,send you kisses and a big hug from Greece ❤❤❤

Let us know how the final result will turn out and wich one your family liked better between the 2 recipes you posted for this cheese. Also while watching this i remember that you tried to aged silken or soft tofu a little while ago how did it turn out? Maybe its not done aging yet i dont remember how long ago it was

Hello Connie, it's nice to contact you again. Today prepare this really exquisite cheese. Now I have to put it in the refrigerator for a few days, then cure it for one or two weeks. A question I have dehydrator I can place it there to reduce the process and if so, could you tell me how ?. Or it is convenient the procedure that you suggest in the recipe. It is that I will have visitors soon and I wanted them to taste it with the quinoa bread. I can prepare bread with quinoa flakes because I do not have a single dehydrating oven and a rice cooker for cooking. Affection and blessings from Argentina

@conniesrawsomekitchen

6 жыл бұрын

Hello Mybet Paz!!! Yes always in the fridge U can try to dehydrate it but it might crack. But I am sure you can try for a day and see. If it doesn't crack then do it for one more day. But I always do it in the fridge, I have not tried the dehydrator...maybe the next one I will!!! :D. I just wrap it up and put it in the fridge for 3 weeks :D if you want it like a Brie then do it for about 2 weeks. Blessings to you too

Connie, I so love your recipes and how you experiment! I am wondering what the function is of the rejuvelac in this recipe. I assume that the rejuvelac is no longer active after the cheese has been boilt. Is it just for taste?

@conniesrawsomekitchen

6 жыл бұрын

yes it is for taste if u see the video I did add some probiotics at the end after it cooled off a tad... but the rejuvelac is for taste only mine is nice and cheesy :D I will do a new batch for you guys to show u what I do to get that cheesy water :D

@conniesrawsomekitchen

6 жыл бұрын

And thank you!!! gad you are enjoying my videos

First of all, I would like to thank you for this amazing recipe. I can't wait to make it! I have a question: where I live, we don't have any maple syrup. What can I use to substitute it? I hate to bother you but I really would love to taste this cheese 🙏

@conniesrawsomekitchen

3 жыл бұрын

you are never a bother :) Use agave :D maple is better but agave will work :)

Connie, How long do you cook the cheese mix for? my last attempt turned out slightly floury and I suspect it could be due to insufficient cooking time. In the kitchen I'm a total noob and I'm just trying to troubleshoot what might have gone wrong. taste is good though!

@conniesrawsomekitchen

3 жыл бұрын

Flour?? did you put flour in it??

@sonnymery4193

3 жыл бұрын

@@conniesrawsomekitchen no no, just the ingredients listed in the video. how long should the mix be cooked for?

Hello :b How can I use Rejuvelac to be a probiotic instead of probiotic powder in the end? Your videos are awesome! I love the way you explain :)

@conniesrawsomekitchen

4 жыл бұрын

I use it for taste, because mine is aged. But u can try adding it once it comes off the burner, not too much otherwise your paste will be too wet. Try that and if it works let me know

I have mesophilic culture for vegan cheese making. Could I mix some of that in water for the “rejuvelac”? If so, should I let it sit for a few days in the water to age before using it?

@conniesrawsomekitchen

3 жыл бұрын

Yes mix it first and let stand. Then make and add to cheese. Good call

@MusicLuvrGurl12

3 жыл бұрын

@@conniesrawsomekitchen wow thanks for the quick reply. I’m going to do that now then and get this cheese started in a few days :) I’ll post how it went later

Connie, what stops the cheese going mouldy keeping it for a few weeks in the fridge to mature?

@conniesrawsomekitchen

3 жыл бұрын

cleanliness and probiotics. And yes put in fridge make sure paper is dry change it as often as you need. And flip cheese

What is rejuvelac? I have never heard of this before. Do you buy it or do you make it? Thanks!

@monkfist90

4 жыл бұрын

You make it by fermenting grains like wheat berries search u tube making revhujviac.to make raw vegan fermented cheeses usually almond or cashew based

This would make a great substitute for a havarti. Dill havarti is the best! Do you know about how much cheese this recipe created?

@conniesrawsomekitchen

6 жыл бұрын

it makes a nice amount :) never really measured it

Connie. Thank you so much for such an easy recipe. I replaced the oil with tahini. I hope it works . Would parchment paper work rather than brown paper? Just a bit tricky for me to get any . Thanks 😊 ps- the mix tasted delicious 😊

@conniesrawsomekitchen

4 жыл бұрын

glad u like it! No parchment won't work use paper towels then :)

@plantplottersparadise4005

4 жыл бұрын

Connie's RAWsome kitchen Thanks Connie 😊

@plantplottersparadise4005

4 жыл бұрын

Connie's RAWsome kitchen We had the cheese today. Thank you so much . It was a great success and my fussy teen loves it. Such a treat with fresh french baguettes 🥖 You’re a genuis. I will be making some more 😊

where to get the rejuvelac water? I would love to make the Fontina cheese. Or is there a substitution or can be skipped the ingredient. Thank you so much for all your recipes. You really are gifted!

@conniesrawsomekitchen

2 жыл бұрын

THANK YOU! EASY TO MAKE! I do hav videos on how to make rejuvelac up if you want to give it a check :D

@conniesrawsomekitchen

2 жыл бұрын

substitute I would say anything fermented like vegan yogurt. But u should make the rejuvelac :D

hey, how long did you age your rejuvelac for to get it stinky enough for this recipe?

@conniesrawsomekitchen

3 жыл бұрын

6 months to over a year :)

This looks incredible! Would I be able to add soymilk powder or sunflower milk powder to add more protein to the cheese? How much can I add?

@conniesrawsomekitchen

2 жыл бұрын

yes for sure and thank u!

@diphylleiapika

2 жыл бұрын

@@conniesrawsomekitchen you're very welcome! Thank you for your reply!

Absolutelly Master

@conniesrawsomekitchen

4 жыл бұрын

THANK YOU :)

@paulamcdonalld7147

4 жыл бұрын

@@conniesrawsomekitchen U r very welcome. You r amazing. My first time cheese is in the fridge :) first Day

@conniesrawsomekitchen

4 жыл бұрын

@@paulamcdonalld7147 can't wait to see how u like it

I made this cheese its in fridge i believe its goingTo be a hit ty i made a double batch . Do u think it will freeze ok ?

@conniesrawsomekitchen

4 жыл бұрын

yumm!!! I love this cheese! I never froze it so I can not answer you. But if u do let me know and for me I will freeze some on my next batch :D Mine gets eaten too fast to freeze lol

Hi Connie, come stai?😁 I tried this recipe yesterday without success. After 2-3 minutes in the pot (medium heat) it got really gooey, then sticky and gluey and it was not liquid anymore. What have I done wrong?

@conniesrawsomekitchen

4 жыл бұрын

hey Marcello u want it gooey and thick u don't want it liquid

Connie can you post a link for the Jamacian Style curry powder? I can't find it. THX

@conniesrawsomekitchen

6 жыл бұрын

not sure if I even did one?? lol I have so many videos. I know I do have a SOME IN THIS LINK... kzread.info/dron/qDp2b2CMrPN9bsn7TAch-g.htmlsearch?view_as=subscriber&query=SEASONING+SPICE

@julieprice199

6 жыл бұрын

You had it in a video, I wrote down the ingredients, but I just wanted to double check I had written them down right. THX

@julieprice199

6 жыл бұрын

You used it in this recipe for the Chicken nuggets kzread.info/dash/bejne/eYhpuaVwm72ZqMY.html

Can you use coconut or almond milk instead of soy? And what exactly is stinky water??? LOL! Thanks Connie!

Can you do a sweet cheese like maybe date and walnut?

@scarlettgulden8170

4 жыл бұрын

You can use this recipe just reduce salt garlic and miso add tbsp more maple syrup then separately in a food processor pulse the walnuts and dates once you have cooked down the cheese fold in the walnut date mix

Hi Connie. I really need an answer, so I hope you see this post. I absolutely LOVE your channel and have used many of your recipes, albeit adapted sometimes. We are a large Vegan community in South Africa and can get all the ingredients at reasonable prices, but two ingredients we ALL have difficulty finding, is Kappa Carrageenan and Miso Paste. It is available online though, but the prices are hectic! We pay (excl courier cost) $96 for 390 grams! Miso paste is a bit more affordable at $249 for 300 grams (excl courier cost) as we also do not find these in stores. There is only one online store where we can order Miso and another one for Kappa Carrageenan. So you see my dilemma. I have made a lovely cheese (your recipe on the video) which has been curing since December 30. I have used a bit of marmite and tomato paste instead of the miso (not that I think it's the appropriate replacement) and replaced the carrageenan with agar-agar. The cheese has aged beautifully and even the texture is not bad BUT I want that rubbery cheese feel... if you know what I mean ;-) and that, I suppose, can only be achieved by using the carrageenan. ANY ANY ANY advice would be welcome! I have to give a vegan cooking class in February and would really love to have an alternative for especially the carrageenan, but for the miso as well. Thank you in advance for taking the time to answer this lengthy comment.

@conniesrawsomekitchen

5 жыл бұрын

Hello Hello :D finally I see it :) WOW that is what it cost to get some miso?? that's nuts!!! Marmite I have never had But I bet it's salty...I am sure that will work great. Does it change the colour of the cheese?? Just leave out the Kappa or agar...leave it to age longer. Unfortunately, u will never get that without some of these sophisticated ingredients that change chemistry to the cheese. I am still trying to get that perfect rubbery feel in cheese. But I can tell u if I figure it out u guys will know :D

@anchencoetzee4969

5 жыл бұрын

@@conniesrawsomekitchen Thank you so much for taking the time to reply. I do have agar, but as you say, it's not the same. Thank you so much for your hard work. I appreciate every video! Blessings x

@conniesrawsomekitchen

5 жыл бұрын

@@anchencoetzee4969 my pleasure

Hi I’m intolerance to miso is there something else I can use to replace miso can u let me know plsssssss thanks

@conniesrawsomekitchen

4 жыл бұрын

leave the miso out. I use it for flavor

Connie, can I add to Rejuvalec instead of Probiotics after cooking?

@conniesrawsomekitchen

4 жыл бұрын

sure just don't make it too watery that is why the probiotic is better to culture

Dear Connie, can I replace the agar agar powder with something else in this recipe? I have agar agar flakes but I really don't like it from previous uses... so I was wondering.. thanks:)

@conniesrawsomekitchen

4 жыл бұрын

u would need to use more agar flakes = 5 to 1. so it would be for every 1 teasp of powder u would need like 5 teasp of flakes maybe even 6

@babogoose

4 жыл бұрын

@@conniesrawsomekitchen Thanks:) and If I want to replace the agar agar completely with something else? like adding more potato starch/tapioca starch. is it possible?

for fermentation keep out of the refrigerator? I live in Brazil the weather here is hot. thanks for the recipe.

@conniesrawsomekitchen

4 жыл бұрын

that's ok you won't have it out that long. It ferments overnight :D

@marybelstrutt3737

3 жыл бұрын

Did i miss something? When did you leave it out of the fridge

Hi again Connie! I've been digging around on google for information about aging rejuvelac and I can't seem to find anything about how to make it age 6 months without going bad and smelling like puke. All sources I've been to say it can only last for 2-4 weeks in the fridge. what is your secret to make it age for so long, keep it in the fridge or freezer? do you stir it from time to time? ty so much in advance

@conniesrawsomekitchen

3 жыл бұрын

Hi Sonny I have been doing this for 15 years. But if you are afraid there are so many other options you can use. like saurkraut juice that's nice and stinky too. Or kimchi sauce. I keep my rejuvelac in the fridge closed and leave it there. every once in a while I shake...u will see a white deposit at the bottom. and smell. if it smells like old dirty socks lol or cheese u know u have an aged rejuvelac. If it smells like turpentine throw it out. But again if you are afraid don't do it this way. find something you are more comfortable in doing. Something fermented will work even yogurt

@ninibini2484

3 жыл бұрын

My store bought rejuvelac didn't last long as well. It got bad after aprox. 8 weeks. The one I made myself lives happily in my fridge and is about 6 to 8 month old. And still perfectly fine.

@conniesrawsomekitchen

3 жыл бұрын

@@ninibini2484 Yes :D the store both is not the same.

I am almost certain it would melt nicely, I buy a melting v cheese made with potato.

Looks good as it is to me. I would like it creamy like that for a bagel. If I get to make this I will make two one creamy for bagel and another firm for crackers or a sandwich. But hmm 🤔 I’m missing too many ingredients though 🤦🏽‍♀️

@conniesrawsomekitchen

6 жыл бұрын

I am working on my updates of this cheese :D after a certain amount of days it becomes like a Bri cheese :D so good!

I rubbed mine w potato starch it hardened it up Changed paper towels brown ones daily

@conniesrawsomekitchen

6 жыл бұрын

yes I do that with my raw cheese :) always with starch it helps make a nice rind :)

Does anyone know if you could replace the rejuvelac with kombucha? Thanks in advance.

@conniesrawsomekitchen

4 жыл бұрын

Hi :D I have never used kombucha in my cheese but I don't see why not it's formented and a probiotic :D If u try let me know.

@robertoaguiar8082

4 жыл бұрын

Connie's RAWsome kitchen thanks!

Connie...I might sound stupid but have to ask. What kind of pots do you use? They seem to take a beating and go for more 🤪

@conniesrawsomekitchen

4 жыл бұрын

heheheh they do I have many pots lol I have the all-stainless-steel ( these are as old as my marriage lmao. Nothing will kell these!! Then I have the rock amzn.to/2CYRjzT and then I have my cast irons :D amzn.to/35nqmlP

What brand of Agar Powder do you use. I think I need to start buying it on line. Thanks!

@conniesrawsomekitchen

6 жыл бұрын

Adrian I get mine at the Asian store :) it's a very fine powder it looks like this... amzn.to/2MnDYV5

@conniesrawsomekitchen

6 жыл бұрын

that's my Carribean spice yes here is the link kzread.info/dash/bejne/qJms2ayHgbq3cdY.html

@Adrian-Hope

6 жыл бұрын

Thank you! The Asian market in town has sugar in it and flavored. :( Whole Foods is always out of the flakes. I will order this from Amazon Smile.

@conniesrawsomekitchen

6 жыл бұрын

my pleasure sweet Adrian

how come you can age this type of cheese for weeks without it going bad? is it due to the probiotics?

@conniesrawsomekitchen

3 жыл бұрын

Yes

Have you tried liqui smoke addition?

@conniesrawsomekitchen

Жыл бұрын

yes :) I also put them in a smoker

Question: what happens to the cheese if you don’t put in the coconut oil?

@conniesrawsomekitchen

4 жыл бұрын

the coconut oil helps make it firmer

That would make a nice sauce too

@conniesrawsomekitchen

6 жыл бұрын

it does :D

Fantastisch👍👍 gibt es ein mit deutscher Übersetzung Buch von ihnen zu kaufen mit den ganzen Käse Rezepten vielen Dank im voraus

I cut the cheese into 4 pieces and wrap each piece separately in absorbent paper and brown paper. So the cheese aged faster. Its better to wear gloves when touching the cheese.

I have rejuvalac How long till stinky lol

@conniesrawsomekitchen

6 жыл бұрын

you will know trust me :D u will know when it smells like cheese or if you have to throw it away!!! I will make a video to explain the whole procedure!

Does it get gelatin texture?

@conniesrawsomekitchen

5 жыл бұрын

no it does not :)

@alexandradelmondes2958

5 жыл бұрын

Thank you so much, I'm going to make this cheese.

@conniesrawsomekitchen

5 жыл бұрын

@@alexandradelmondes2958 great :)

How many milliliters does 1 cup contain?

@conniesrawsomekitchen

4 жыл бұрын

227.30 ml

@petraeer2887

4 жыл бұрын

Thank you 🤗

love you Mataji~Connie, thankyou👍💖👐💕🎶😻😇💞🌈

@conniesrawsomekitchen

6 жыл бұрын

THANK YOU :D!!!

July 10th was my birthday! :)

@conniesrawsomekitchen

6 жыл бұрын

next year we celebrate together :D we will make it out Bday week!

Hi Connie! I decided to try this and have a couple of questions: 1) I did it yesterday, put it in two plastic containers and today after 15 hours i tried to drop it out but that totally did not happen and i had to use a spoon to get it out which obviously made a mess.. Here's a picture so you'll see the problem: photos.app.goo.gl/sm7pX3EFrhZPi3766 Any idea what went wrong? While heating it up in a pan on medium-low it started to form some lumps and i had to use a hand blender to mix it up. After that it mixed up pretty thick. Also it did thicken up pretty quickly compared to how long you seemed to warm it up in your video. I used nutritional yeast and added a bit more soy milk to compensate for the missing rejuvelac. Also used plain syrup instead of maple. Otherwise everything as the instructions. 2) What should the taste be like before heating it up? To me it tastes a bit like marzipan and it's quite sweet actually. Much appreciated if you can shed some light into this!

@DennisMillner

4 жыл бұрын

Here's mostly the ingredients used: photos.app.goo.gl/tPvr6P92DJ5cFtB98 And here a video of the texture before pouring it in the container: photos.app.goo.gl/NxXB832HBkHwNiaF6

@conniesrawsomekitchen

4 жыл бұрын

thank you!!!

@DennisMillner

4 жыл бұрын

@@conniesrawsomekitchen For what? :D I was not successful and had a couple of questions, did you miss them?

@conniesrawsomekitchen

4 жыл бұрын

@@DennisMillner OH NBO I just saw that first post!!! Yikes not sure what went wrong!!! did u use the agar?? and coconut oil?? just those two alone will firm up ur cheese

@conniesrawsomekitchen

4 жыл бұрын

@@DennisMillner what kind of starch did u use??

N I’m also intolerance to all coconut is there a different oil to replace it can u let me know

@conniesrawsomekitchen

4 жыл бұрын

I found CN is the best for me I have not tried any other oils not sure it will hold up

I oiled my container

I used a clean new paper bag

@conniesrawsomekitchen

6 жыл бұрын

perfect!

Hi go see on wish I found triangle containers

@conniesrawsomekitchen

4 жыл бұрын

ty!

Ur not lazy

Xmas.n.n.,xb,z,bum,

Rather than miso maple, I'd like miso honey. Miso honey, me love you long time. Sorry, that was a cheesy vegan joke.

@conniesrawsomekitchen

5 жыл бұрын

lmao