Kathy, I have mobility issues with my right hand (botched surgery!) and make a huge mess trying to whisk with my left, so whenever I make a cheese, after blending well, I pour it into my 3 cup silicon round and steam it in the Instant Pot for a half hour or so to set everything. (covered to keep condensation off the surface). It may seem soft when you first remove it, but cooling and refrigerating firm it up nicely! So much easier for me, and no burnt pot to scrub! (Electric burners are so hard to regulate!) Oh yeah, I don't use acids for the tart cheesy flavor, I just like to ferment the mix covered on the counter for 12-48 hours (depending on ambient temps, taste as you go) with various amounts of added yogurt, miso, and either the brine from fermented veggies or rejuvelac. I get a nice variety of interesting flavor variations, it's like having an edible science experiment!
I have no problem with waiting for a solid cheese recipe to 'complete'. So I just automatically refrigerate freshly made block cheese recipes overnight, no exceptions. If I want an instant cheese I will do a sauce or melt (i.e., liquid cheeses). We have to understand that solid cheeses take longer than liquid cheeses to be complete and ready to use!
Thank you for all the hard work you do!. You are such a good teacher and recipe designer. Very talented in all areas. Thank you for forging the way to help us live vegan without harming animals. Love it!
Just bought the 2 Ingredients I need to make vegan cheese, looking forward to making my own cheese from now on instead of buying that expensive one from the Store. Thank you Ms Kathy
I bought lactic acid weeks ago for some recepy I forgot which I wanted to do with But I crave cheese will make yours tomorrow maybe with some chili flakes I crave chili lately
That looks delicious. I just need to get the carageenan - shouldn't be too difficult - I live in Ireland! Maybe I'll need to drive down to the coast though, ha, ha.
Ah love it 😄😄 "everything will be the devil eventually" waaays you are so right on that and what the science is telling us each and every day , i love how you give substitutes as well...most vegan cheeses purport to use nutritional yeast but i like how you suped up the flavour with mustard ...for that extra tanginess i try the olive brine as well...thank you miss ..am yet to try oat milk , for me mostly almond and soy but you give me a prognosis and bird eye view of the outcome for oat milk
Hi Kathy, you are AMAZING! Thank you for all you do. I made your recipe and was disappointed that it didn't firm up. I ended up putting in the microwave 3 minutes at a time until it firmed up! Thought I would share...
I made this and it was very thick when in the blender. I did learn to have my 🌶️ peppers ready when you start on the stove. Came out okay - delicious But mine was very thick before I put in the pot.
This looks wonderful - my husband will love! Wondering, as I have arthritis in my hands, if hand mixer on low could be used to stir until thickened - I think recipes says 7-9 minutes? Maybe I will try
I think that could work. Let me know how it does. I wonder if you could cook it in a high speed blender but it would be beyond awful to clean if it works.
You were going to mention the substitute for lactic acid (or maybe you did and I missed it). I found the kappa carrageenan powder for not too bad a price but the lactic acid powder is way expensive, at least on Amazon Canada.
I wrote them down and she talked, but she didn't list them in the notes. She gave all the measurements except for the salt amount. I have to post a question to see if anyone knows the amount. It was: 2 cups water, 1/2 cup Rolled Oats, 1/4 cup Nutritional Yeast, ?? Salt, 1 1/2 tsp. Lactic Acid (or Vinegar), pinch Mustard powder, 1/4 tsp each of Onion powder and Garlic powder. The thickener was 3 Tbsp Tapioca Flour or Starch, 3 Tbsp Kappa Carageenan. 1/2 med Jalapeno and some Chili Pepper Flakes/Seeds.
Totally agree with you on that everything will be the devil eventually. One year its no and the next year it's yes for many of things I've seen. Moderation is key.
Thank you for making this! I have blood sugar issues, so I can't do tapioca starch or ground up oats, but I'm thinking of trying to create a cheese with cashews and carageenan as the base. Any idea if that combination would work? I'm curious about using beans, too, though I am looking for something meltable for pizza, so my guess is that something fatty, like cashews, would work best.
@@KathyHesterVeganRecipes Thanks re: the nuts. Unfortunately, arrowroot starch is very high glycemic, too. So, it's not any better than the tapioca starch, in terms of creating a blood sugar spike/insulin response.
I am so excited to have found this tutorial. I tried to go on the lactic acid site you suggested and was unsuccessful. How much ACV to use for the recipe in place of the other product?
I was able to catch all the measurements as you gave them, EXCEPT for the Salt. How much Salt? THANKS. Can't wait to try it. I'll have to check your channel for the recipe with the nuts. I think my husband would prefer the texture with it being made with the nuts.
I doubled the recipe, therefore, I doubled the starch and agar. It got so thick while blending, the blender was having a tough time. Should I still heat it? It's very thick and rubbery. Will it harden without heating it up. I guess I'm going to find out. 😁
It depends on how much it cooked in the blender. I would cook just to make sure. If you have a high speed blender and it gets hot, it will start to thicken.
Kathy TY for this video! Could this possibly be blended in a food processor instead of a blender? Often see food processing with drier ingredients and wondering what kind of consistency might come from a FP instead.
@@KathyHesterVeganRecipes your answer just triggered my mind that I made some zuchinni cheese a while back with agar agar. Yes it was sliceable and grateable but was a bit softer than what yours looked like.😊
Kappa carrageenan powder, though it is only if you are sensitive to it. The brands I recommend are food grade and you should only cook with food-grade materails.
@@KathyHesterVeganRecipes Thank you for the quick response. I stumled on your channel and I'm glad I did. Looking forward to watching past posts and future ones. I'm sort of new vegan and most recipes I've tried dont taste very good. Peace and love
Kathy, I have mobility issues with my right hand (botched surgery!) and make a huge mess trying to whisk with my left, so whenever I make a cheese, after blending well, I pour it into my 3 cup silicon round and steam it in the Instant Pot for a half hour or so to set everything. (covered to keep condensation off the surface). It may seem soft when you first remove it, but cooling and refrigerating firm it up nicely! So much easier for me, and no burnt pot to scrub! (Electric burners are so hard to regulate!)
Oh yeah, I don't use acids for the tart cheesy flavor, I just like to ferment the mix covered on the counter for 12-48 hours (depending on ambient temps, taste as you go) with various amounts of added yogurt, miso, and either the brine from fermented veggies or rejuvelac. I get a nice variety of interesting flavor variations, it's like having an edible science experiment!
I love that!
You can use pectin to substitute kappa carrageenan
I have no problem with waiting for a solid cheese recipe to 'complete'. So I just automatically refrigerate freshly made block cheese recipes overnight, no exceptions. If I want an instant cheese I will do a sauce or melt (i.e., liquid cheeses). We have to understand that solid cheeses take longer than liquid cheeses to be complete and ready to use!
Thank you for all the hard work you do!. You are such a good teacher and recipe designer. Very talented in all areas. Thank you for forging the way to help us live vegan without harming animals. Love it!
🥰
Just bought the 2 Ingredients I need to make vegan cheese, looking forward to making my own cheese from now on instead of buying that expensive one from the Store. Thank you Ms Kathy
I’ve watched this several times. Today I finally made it. It’s delicious! Thank you so much.
I’m so glad you liked it!
I love your style, down-to-earth attitude and wonderful creativity! Thank you!
You could grind the oats. Many people make their own oat flour. Just a thought.
You make me feel so comfortable like I can`t fail! Thanks
Yay!
I made this using a combination of oats and cashews. It was delicious!
I'm so glad you like it!
I bought lactic acid weeks ago for some recepy I forgot which I wanted to do with But I crave cheese will make yours tomorrow maybe with some chili flakes I crave chili lately
I love your book "The Ultimate Vegan Cookbook for the Instant Pot". It's wonderful. Love quick, easy and delicious recipes! Thank you!
Thank you so much!
Incredible. You are an amazing lady and I am so happy I found you. You always amaze me. I cannot wait to Wow my family with this cheese
Adding this recipe to my list of must make!Can't wait to try it. Thank you Kathy.
For for your endless ideas and recipes.💛
I could hug you! I’ve been craving pepper jack nut and oil free 🙌🏽
Yay!!!
That looks delicious. I just need to get the carageenan - shouldn't be too difficult - I live in Ireland! Maybe I'll need to drive down to the coast though, ha, ha.
I want photos if you do - lol!
Ah love it 😄😄 "everything will be the devil eventually" waaays you are so right on that and what the science is telling us each and every day , i love how you give substitutes as well...most vegan cheeses purport to use nutritional yeast but i like how you suped up the flavour with mustard ...for that extra tanginess i try the olive brine as well...thank you miss ..am yet to try oat milk , for me mostly almond and soy but you give me a prognosis and bird eye view of the outcome for oat milk
And right before my eyes you arise - synchronicity of the universe 🙏🏻
Hi Kathy, you are AMAZING! Thank you for all you do. I made your recipe and was disappointed that it didn't firm up. I ended up putting in the microwave 3 minutes at a time until it firmed up! Thought I would share...
Get idea to add extra cooking after it was in the pan to form it!
I made this and it was very thick when in the blender. I did learn to have my 🌶️ peppers ready when you start on the stove. Came out okay - delicious
But mine was very thick before I put in the pot.
If you have a high-speed blender, it's best to stop blending before it starts to heat up. Else it starts the cooking proess.
I enjoyed watching you. Cheese looks great!!
Thank you!
Thank you so much Kathy. Really enjoyed Stacey yesterday.
Making this today.
thank u for the education on carrageenan ;)
You might be able to use agar-agar instead of carrageenan to solidify the cheese, although it might need to be worked differently.
You can use it and you do have to tweak the recipe for sure.
I think potato starch maybe worth a try too.
Awesome video and recipe I’m go into to try it Thank you 😊
Thank you!
Great work!
Hi kathy. I am a new subscriber.
@@christschild818 Welcome!
This looks wonderful - my husband will love! Wondering, as I have arthritis in my hands, if hand mixer on low could be used to stir until thickened - I think recipes says 7-9 minutes? Maybe I will try
I think that could work. Let me know how it does. I wonder if you could cook it in a high speed blender but it would be beyond awful to clean if it works.
You were going to mention the substitute for lactic acid (or maybe you did and I missed it). I found the kappa carrageenan powder for not too bad a price but the lactic acid powder is way expensive, at least on Amazon Canada.
You can use a little ascorbic acid or vinegar, but you'll need to do it to taste.
@@KathyHesterVeganRecipes Ohhh ok. Thank you so much!
Looks great! I don't have carrageenan. is there a substitute?
Can we substitute agar for the capacarrageenan?
Bonjour
Fécule de maïs et fécule de tapioca, est-ce pareil ? 😊 Merci.
Is the ingredients with measurements listed anywhere for this?
I wrote them down and she talked, but she didn't list them in the notes. She gave all the measurements except for the salt amount. I have to post a question to see if anyone knows the amount. It was: 2 cups water, 1/2 cup Rolled Oats, 1/4 cup Nutritional Yeast, ?? Salt, 1 1/2 tsp. Lactic Acid (or Vinegar), pinch Mustard powder, 1/4 tsp each of Onion powder and Garlic powder. The thickener was 3 Tbsp Tapioca Flour or Starch, 3 Tbsp Kappa Carageenan. 1/2 med Jalapeno and some Chili Pepper Flakes/Seeds.
Totally agree with you on that everything will be the devil eventually. One year its no and the next year it's yes for many of things I've seen. Moderation is key.
So true Kathy.
Looks delicious ❤
I can't see the Recipe was it posted? Bought all the Ingredients through your link now I can't see it 😊
Thank you for making this! I have blood sugar issues, so I can't do tapioca starch or ground up oats, but I'm thinking of trying to create a cheese with cashews and carageenan as the base. Any idea if that combination would work? I'm curious about using beans, too, though I am looking for something meltable for pizza, so my guess is that something fatty, like cashews, would work best.
You can use nuts for sure, and you could sub arrowroot for the tapioca
@@KathyHesterVeganRecipes Thanks re: the nuts. Unfortunately, arrowroot starch is very high glycemic, too. So, it's not any better than the tapioca starch, in terms of creating a blood sugar spike/insulin response.
Ooh looks really good
I am so excited to have found this tutorial. I tried to go on the lactic acid site you suggested and was unsuccessful. How much ACV to use for the recipe in place of the other product?
You can get it on Amazon here: amzn.to/3NXb6nA
But maybe 1/2 tsp ACV to start with.
I was able to catch all the measurements as you gave them, EXCEPT for the Salt. How much Salt? THANKS. Can't wait to try it. I'll have to check your channel for the recipe with the nuts. I think my husband would prefer the texture with it being made with the nuts.
1 1/2 tsp salt
@@KathyHesterVeganRecipes - THANKS -
I doubled the recipe, therefore, I doubled the starch and agar. It got so thick while blending, the blender was having a tough time.
Should I still heat it? It's very thick and rubbery.
Will it harden without heating it up.
I guess I'm going to find out. 😁
It depends on how much it cooked in the blender. I would cook just to make sure.
If you have a high speed blender and it gets hot, it will start to thicken.
Kathy TY for this video! Could this possibly be blended in a food processor instead of a blender? Often see food processing with drier ingredients and wondering what kind of consistency might come from a FP instead.
I haven't done it, but would give it a try. lease let us know how it comes out!
Can I use Agar Agar instead of carrageenan like your recipe
Can you use an immersion blender to stir in the pot on stive
Probably if you are really careful- any splashing would create bad skin burns
@@KathyHesterVeganRecipes thanks!!!
What size is your mold Kathy? Also, did it need to be greased? Thank you for great recipe!
I did not grease it and am unsure of the size. I think it's a 2 or 3 cup container.
Thank you!
Did I miss the kappa carrageenan substitute? I didn’t hear you say it.
You can experiment with agar agar, I think the powder is supposed to work best.
@@KathyHesterVeganRecipes thank you
So, can it be stored in the freezer? How long??
I haven't tried it in the freezer, so I'm not sure.
Where can I find this recipe is it on your website?
It is not up yet, but should be next week if all goes as planned.
Was the liquid strained before putting it on the fire?
Everything was blended, then added to the pot.
what was in the oven? I must know!!
This is from a class and it was taquitos! You can sign up here if you want: kathyhester.podia.com/vegan-tex-mex-flautas
Does Agar agar work the same as the carageenan???
I haven't used it myself, but have some students who have. I suspect the texture is not as firm though.
@@KathyHesterVeganRecipes your answer just triggered my mind that I made some zuchinni cheese a while back with agar agar. Yes it was sliceable and grateable but was a bit softer than what yours looked like.😊
Replay looks amazing
Thank you!
What is the name of that whatever that can upset the stomach? Kara or cara?
Kappa carrageenan powder, though it is only if you are sensitive to it. The brands I recommend are food grade and you should only cook with food-grade materails.
@@KathyHesterVeganRecipes Thank you for the quick response. I stumled on your channel and I'm glad I did. Looking forward to watching past posts and future ones. I'm sort of new vegan and most recipes I've tried dont taste very good. Peace and love
@@maryconner9577 I'm here if you need me
What's the name of your vegan cook book
I have quite a few and you can see them on Amazon here: amzn.to/3SXLE5o
What kind of blender is that? It blends then stops, blends then stops, then blends. Interesting.
It's a Ninja. I have one as well. I think she pressed the smoothie option
@@Eisawithlove -- Much appreciated! Thanks
Can agar agar powder be used?
I have not used it, but I've heard from others that you can. The texture will be a little different.
@@KathyHesterVeganRecipes thank you.
Hi Kathy 💖🙏🏻💖
Hi back!