Yet - another lovely proof that nature is telling us 'I provide every taste in the world for you, from my soil'. Lovely recipe, will try this asap! And as always, thanks for sharing, your enthusiasm is infectious, which is the only infection we need these days!
It takes a couple of days to make this, but it’s totally worth it. The end result is a little softer than fresh mozzarella, but maybe a little more psyllium husk powder could resolve this issue. I might try that the next time around. Thanks Jana for another great recipe. Update: The mozzarella has been in the fridge for a day now and is slightly more firm. I used it on pizza and it tasted absolutely fantastic - far better than store-bought vegan cheese. It melted wonderfully, though I recommend keeping a close eye on it. This recipe is going to become a staple in my house.
i wonder if you could substitute vegan lactic acid for the probiotic, so you don't have to wait 2 days...Supposedly it has a tang too...Some people do use it for vegan cheeses...✨
You can but it won't ferment so there will be no point waiting the 24 hrs. You can sub the probiotics with the water from sauerkraut: or you can make your own by soaking any grain (Google rejuvelac)... The taste is different between a fermented cheese and a lactic acid cheese, much richer in flavour. @@Dawn-zo2ny
I'm excited to try this. Another vegan female chef, "Connie's RAWsome Kitchen," has started me on cultured things, including sourdough starter and cheeses, but with cheeses she uses a mould as well as probiotics. My breads are rhe best I've ever eaten, and my nut cheeses are amazing! But I want a mild, meltable mozz. You already know, I adore your mind, cherie. You're helping us Vegans achieve culinary superiority. Seriously. Buona Moma, you are worship-worthy. Thanx for your body of work. You will be remembered for centuries, deservedly.
Thank you for your great tutorials. I followed this one, and a happy accident 😀 I thought I was using psyllium husks, and wondered why it didn't solidify, so I thought I was wrong with the measurements so I added a little more. To my surprise I realized it was agar agar powder. From here I simply added smoked paprika and garlic powder, boiled the agar agar, and it turned into a good pretty hard cheese. Thank God for the happy accidents. I'll try this one again, right this time. I love to watch and listen to you. Always perky fresh and excited ♥️👍
You are very good instructor and incredible recipes for so many delicious vegan creations that you had generously share your know how. Your vdo is well produced. Thank You.
Just seen this from 3 month ago oh my word I must make this. I soooooo appreciate you you are my go to for special occasions if a special guest coming if I don’t know what to cook. Keep it coming will be sad if you ever quit sharing your yummy cooking expertise with us. Because yes you truly earned your title Chef. YOU are seriously over the best I’m not exaggerating I tell everyone I meet about your channel because you are that good. So thankful for you 🥰🤗
5:57 que aspecto maravilhoso, parece mesmo queijo mozarela, colocado assim ás rodelas numa pizza deve ficar bom, beijinho querida e obrigado pela partilha desse vasto conhecimento.
I'm so happy I found your channel. These recipes are divine and super easy. I can't wait to try them out since some of my friends are convinced nothing incl cheese can't be veganized. Looking forward to more vids. 😊🌱
Thank you, Chef Jana! I have my cashews soaking. Giles and I loved this video. He was purring loudly while he watched you. ❤️❤️❤️ Hugs and love from south Florida, the COVID-19 hot spot! Wearing masks when we go out! Everyone, stay safe.
I’m going to try this with macadamia instead of cashews. You could use a muffin pan to rest them instead of different dishes in the end. Looks like a really good recipe 🖤
Hi Jana! I always, always, always use both cashews and psyllium when I make my motz. Been doing this way for a very long time and it's wonderful. Psyllium also works well in mock meats and it's just a great ingredient to play with. Cashews for me, in my Vitamix, make killer cheese. For me though, I don't find the need to soak them but I get that people do that step. I used boil them for 20 minutes when I had my old blender but with the Vitamix, I found the step didn't enhance it (for my test tastes), but I would find it helped the older Oster blender. Anyway, great fun to make motz. We love it. So yum with mock chicken parm. YUM! Happy Weekend and boogie boogie.
True, I do that sometimes, I soak the cashews in boiling water or simmer them, that's an alternative. Now you got me going with the idea of having this mozzarella on top of a chicken farm... There goes my diet tho... lol...
@@ChefJana I do the mock chicken parm and it's WONDERFUL. Hubby loves and it goes so well with pasta or on the sub roll. Really, endless fun in the kitchen. Happy Cooking!
Lovely, and it's wonderful that you mentioned Nutririana. I'd seen the recipe on her channel and was wondering if you got the inspo from there. You're awesome
I am getting ready to make this again. I really enjoyed the first try; however, I did add more psyllium because I wanted it a bit firmer. I tried to grate it after it was frozen but that was not a good idea. I do like the flavor and use it on my vegan pizza and over baked pasta dishes. thank you.
This sounds terrific! I have made vegan yogurt before, so this shouldn’t be that much harder Dairy free cheeses are hard to find and expensive here. Two questions: When you say two capsules of probiotics, is that 20,000? They come in different amounts With the tofu, would I also use 150 g? I just subscribed. Cheese making will be my new learning curve. THANKS, Chef Hana!!!
In the past, I'd culture yogurt in the oven cuz it had a pilot light. Newer ovens don't, so that doesn't work anymore. To ferment the mozz base, does it need an oven that has a pilot light to maintain warmth ???
Amazing recipe and I'm soaking the cashew nuts as I'm watching this. I'm gonna make a vegan pizza vlog in the coming days and gonna use your cheese recipe. Can't wait to try and wish me luck! Thanks so much for sharing!
Thank you Jana… and how many lbs of cashews do you need to make a pound of mozzarella and if I cooked a pizza will it hold up to a 500 degrees over for 6 minutes without the cheese turning colors..?? Does it melt and run or does it react like real mozzarella when under 500 degrees for 6 minutes?? Thx Jana
Thank you chef Jana for this recipe! I am excited to try it . You mentioned in the comments,no metal so it won't interfere with the fermentation,yet you used the food processor when you added the probiotic. Would it be safer to add the probiotic after placing the cashews mix in a glass container? Also have you considered making a sourdough bread video ? Thank you again for the wonderful vegan recipes 🤗
The contact from the blades with the probiotics was brief and it didn't interfere with the fermentation process, although it could interfere. What you could do to guarantee that it doesn't happen is to remove the blades from the bowl and mix the probiotics with a plastic or wooden spoon. Id love to make sourdough bread, I'm just gonna wait for the summer to end otherwise I will melt my kitchen and myself here!... :)
....just getting the ingredients at Amazon now (pitfalls of quarantine)...then will make this cheesy goodness...look so much forwards to your vids cuz everything has been awesome that I try...
And I just went shopping for the week! Oh well. Next week, I will pick up probiotic capsules, and then I will definitely make this. Looking forward to it. Do you recommend a certain number of active cultures? Or just any probiotic capsule?
Ive just finished making mine, it's setting in the fridge and I snuck a taste, tastes nicer than mozzarella and way better than the vegan stuff at the store. I did notice, this made about 3-4 smallish balls for me. How long does this keep in the fridge and can i freeze it... if i can, for how long.
What is the shelf life on this cheeses and can you freeze it and thaw it out when needed?? If so , Will the results be the same after It’s been thawed out of the freezer ? Can you make a larger ball or do they have to be small balls??
Thank you so much for the video I’m gonna try to do it because I cannot have any dairy product what about the taste how does it taste ?? does it taste like a little bit like a cheese??
Hi Jana I just made this cheese. I fermented a little over 24 hours in my instant pot on the yogurt setting. Can you please describe what it should smell like? There is a smell but I can't tell if it's normal or not. Thank you
Its a great idea but as your notes below mention,fermentation can introduce disease causing bacteria that can make you very ill and so everything has to be very properly sterilized with proper temperatures and then they have to be properly handled so as not to reintroduce bad bacteria.it would create a good cheese,but use proper care
@@ChefJana Hello Chef Chana...you have amazing recipes! God bless you with more creativity! Do you have a white cheese recipe like a Muenster cheese for grilled cheese ....or a recipe for Swiss cheese to eat ..I really miss those 2 cheese! Thank you!
Another fabulous recipe - thank you! I have one question. The only psyllium husk powder I have been able to find (and I've been using for years) is a tan color - not white like yours is. I wonder if it will affect the taste? I can't imagine mine will turn out so creamy and white with a tan powder.....it's almost the color of ground golden flaxseed. Would you mind letting me know what brand psyllium husks you used? Thank you again for this amazing cheese recipe! Stay well & be safe :)
Chef Jana -Chef! I made this on the weekend and it was really good! This is a keeper! BTW, mine was not quite as firm looking as yours... would adding more psyllium powder fix that? Less water? Obrigado! 🤗
Can someone PLEASE tell me what strength of probiotic to use? Do the capsules amount to 50,000? 100,000? I checked her store and didn’t see any probiotics listed. Are they refrigerated? Otherwise, I would’ve bought them.
I made it and love it! Mine was a bit crumblier than yours so I imagine I didn’t process it enough. I put it on a pesto pizza I made and it melted beautifully. I was wondering if you can freeze it? Probably not, but I made so much that I don’t want any to go bad.
I would like to try this recipe bc cheese is one thing I miss, too, on a vegan diet. The commercial one I like is made by Whole Foods Market, 365 brand, their Gouda. It is in sliced form. Anyway do U have a link for the bowl cover U use & the oil sprayer? My sprayer hardly sprays. Thx
The cover I use is a shower cap, which I think its brilliant since I can reuse it forever... and the oil spray is Carbonel, a Spanish brand but Im almost sure out sells worldwide... :)
This is my go-to cheese. I've made it multiple times! Only changes I make are: using butter flavored coconut oil instead of plain unscented, and adding a bit a miso paste. For all Brazilians here, it works great in "bolinhas de queijo" 😍
You Had Me At Cheese! Definitely need to try this, I really miss cheese also and although I like some of the alternatives they're pricey and full of unnecessary ingredients.
Another wonderful recipe Jana ,,, Having seen this , dare I ask , are you any closer to Halloumi ? If any one can it will be you 👍 Have a terrific weekend ...
Chef Jana....... you are so adorable and ao talented. I am so in love with your amazing creativity. Been following you for such a long time and u have always surprised me with really amazing innovative recipes everytime. Hats off to you..... keep it up..... we all love you. Just 1 question about cheese...you have so many kinds of cheeses on your blog, now pls tell me if i wanna use just 1 cheese on top of a pizza, or some baked stuff, which one should i use as a replacement of mozzarella. This one, which you showed or previous ones on your blog. Thanks and regards, Juhi🇮🇳💐🤗
When trying to make a cheese that called for blended nuts/seeds, I let the blend sit in room temperature for three days. To increase the flavour. But then I put it in the refrigerator and when I checked it now, slightly pink spots had appeared. Any clue what happened? Is it lost?
Sigo el canal de Nutririana, pero decidí ver tu versión para aprender un poco más de tu experiencia; si, aprendí lo del aceite de coco refinado. Probé la mezcla y sabe riquísimo, ahora estoy esperando las 8hs para ver el resultado final
Yet - another lovely proof that nature is telling us 'I provide every taste in the world for you, from my soil'. Lovely recipe, will try this asap! And as always, thanks for sharing, your enthusiasm is infectious, which is the only infection we need these days!
Awe, what a beautiful comment, Vicky! :) Thank you so much!
It takes a couple of days to make this, but it’s totally worth it. The end result is a little softer than fresh mozzarella, but maybe a little more psyllium husk powder could resolve this issue. I might try that the next time around. Thanks Jana for another great recipe.
Update: The mozzarella has been in the fridge for a day now and is slightly more firm. I used it on pizza and it tasted absolutely fantastic - far better than store-bought vegan cheese. It melted wonderfully, though I recommend keeping a close eye on it. This recipe is going to become a staple in my house.
i wonder if you could substitute vegan lactic acid for the probiotic, so you don't have to wait 2 days...Supposedly it has a tang too...Some people do use it for vegan cheeses...✨
You can but it won't ferment so there will be no point waiting the 24 hrs. You can sub the probiotics with the water from sauerkraut: or you can make your own by soaking any grain (Google rejuvelac)... The taste is different between a fermented cheese and a lactic acid cheese, much richer in flavour. @@Dawn-zo2ny
I'm excited to try this. Another vegan female chef, "Connie's RAWsome Kitchen," has started me on cultured things, including sourdough starter and cheeses, but with cheeses she uses a mould as well as probiotics. My breads are rhe best I've ever eaten, and my nut cheeses are amazing! But I want a mild, meltable mozz. You already know, I adore your mind, cherie. You're helping us Vegans achieve culinary superiority. Seriously. Buona Moma, you are worship-worthy. Thanx for your body of work. You will be remembered for centuries, deservedly.
Oh, that's is beyond sweet! Thank you so much for your comment, so heartwarming! Lots of love to you! :)
I love this recipe. I love the use of psyllium instead of highly refined starches and algae. And of course the fermented cashews. Great for the gut!
You are so welcome!
Thank you for your great tutorials.
I followed this one, and a happy accident 😀
I thought I was using psyllium husks, and wondered why it didn't solidify, so I thought I was wrong with the measurements so I added a little more. To my surprise I realized it was agar agar powder. From here I simply added smoked paprika and garlic powder, boiled the agar agar, and it turned into a good pretty hard cheese. Thank God for the happy accidents.
I'll try this one again, right this time.
I love to watch and listen to you. Always perky fresh and excited ♥️👍
Always lovely recipes chef Jana. The passion you have for vegan cooking comes through really well. Thank you for all that you do, it is wonderful.
Thank you so so much! 🥰
Amazing and the ingredients are very accessible too. I didn't want to buy Kappa carrageenan or lactic acid, this is perfect thank you Jana!
You are very good instructor and incredible recipes for so many delicious vegan creations that you had generously share your know how. Your vdo is well produced. Thank You.
Just seen this from 3 month ago oh my word I must make this. I soooooo appreciate you you are my go to for special occasions if a special guest coming if I don’t know what to cook. Keep it coming will be sad if you ever quit sharing your yummy cooking expertise with us. Because yes you truly earned your title Chef. YOU are seriously over the best I’m not exaggerating I tell everyone I meet about your channel because you are that good. So thankful for you 🥰🤗
That is such an beautiful and inspiring comment, Miriam! ☀️❤️Thank you so much for being here with us, and thank you for your kind words! Muah! ❤️😘
@@ChefJana u most definitely welcome 🙏🏽😃🥰
I've made your soy ricotta today and it's delicious. I can't wait to make this one too. Thank you so much for sharing these inspirational videos x
Wonderful! Let us know the result please ;)
5:57 que aspecto maravilhoso, parece mesmo queijo mozarela, colocado assim ás rodelas numa pizza deve ficar bom, beijinho querida e obrigado pela partilha desse vasto conhecimento.
AMAZING , WOW ! IF IT TASTES LIKE IT LOOKS , WOW !
Thank you 😋
@@ChefJana , good work !
I'm so happy I found your channel. These recipes are divine and super easy.
I can't wait to try them out since some of my friends are convinced nothing incl cheese can't be veganized. Looking forward to more vids. 😊🌱
Thank you, Chef Jana! I have my cashews soaking. Giles and I loved this video. He was purring loudly while he watched you. ❤️❤️❤️ Hugs and love from south Florida, the COVID-19 hot spot! Wearing masks when we go out! Everyone, stay safe.
You are so welcome! Kisses to my guy Gilles :)
Wow! So happy we found you, can't wait to do a deep dive into your videos! Peace, love & blessings to you Chef Jana and everyone! 🕊💗🙏
Welcome to the gang!😍
I’m going to try this with macadamia instead of cashews. You could use a muffin pan to rest them instead of different dishes in the end. Looks like a really good recipe 🖤
Thank you so much! :) Yes, macadamias also work brilliantly for this recipe! And I don't have a muffin pan...
Thank you. The cashew one was great, we are going to try tonight with tofu tonight.
Are you going to use the same amount? 1 cup?
Hi Jana! I always, always, always use both cashews and psyllium when I make my motz. Been doing this way for a very long time and it's wonderful. Psyllium also works well in mock meats and it's just a great ingredient to play with. Cashews for me, in my Vitamix, make killer cheese. For me though, I don't find the need to soak them but I get that people do that step. I used boil them for 20 minutes when I had my old blender but with the Vitamix, I found the step didn't enhance it (for my test tastes), but I would find it helped the older Oster blender. Anyway, great fun to make motz. We love it. So yum with mock chicken parm. YUM! Happy Weekend and boogie boogie.
True, I do that sometimes, I soak the cashews in boiling water or simmer them, that's an alternative. Now you got me going with the idea of having this mozzarella on top of a chicken farm... There goes my diet tho... lol...
@@ChefJana I do the mock chicken parm and it's WONDERFUL. Hubby loves and it goes so well with pasta or on the sub roll. Really, endless fun in the kitchen. Happy Cooking!
girl writes: Hi please I would so appreciate how to use the psilium in the mock meats as I am habing big problem can't do seitan, any help?
Can't wait to make this. It seems perfect.
Boa tarde Jana, tudo bem? parabéns pelo excelente conteúdo, muito obrigado! Posso fazer com amêndoas?
Pode! 😘
Starting this recipe as we speak! I’ve made your feta and it was phenomenal. I’m so excited for this cheese. Xoxo
Lovely, and it's wonderful that you mentioned Nutririana. I'd seen the recipe on her channel and was wondering if you got the inspo from there. You're awesome
Those awesome creators deserve the proper credit, right?... ❤️🥰
Awesome! Thank you!!!
You are so inspirational . I recently started to be vegan and your recipe are so encouraging 👏👏👏
Wonderful! Im here for you👍😘
I will try this one, very healthy and simple ingredients. TY.
Wonderful recipe 😊♥️. Ty!!!
You are amazing, the way you describe is so detailed, I am a big fan, well done can't wait to try it :)
Thanks so much 😊
I am getting ready to make this again. I really enjoyed the first try; however, I did add more psyllium because I wanted it a bit firmer. I tried to grate it after it was frozen but that was not a good idea. I do like the flavor and use it on my vegan pizza and over baked pasta dishes. thank you.
Wonderful!
Thank you!!! 😍
So excited to make this! Just ordered the probiotics! I also love that this is a raw vegan recipe!!!
Hope you like it!
Wow it looks so real.. I will definitely try it 👍
Thank you so much 😊
Your channel is so good I love it! You're getting close to 100,000. It's late December 2020. You are beautiful and talented.
Thank you so much!!
This sounds terrific! I have made vegan yogurt before, so this shouldn’t be that much harder
Dairy free cheeses are hard to find and expensive here.
Two questions:
When you say two capsules of probiotics, is that 20,000? They come in different amounts
With the tofu, would I also use 150 g?
I just subscribed. Cheese making will be my new learning curve. THANKS, Chef Hana!!!
You're amazing Jana ... this is a very interesting recipe ... thanks again
My pleasure 😊
OMG this cheese looks AMAZING, so much like the 'real' thing! I can't wait to try it!
Hope you like it!
In the past, I'd culture yogurt in the oven cuz it had a pilot light. Newer ovens don't, so that doesn't work anymore. To ferment the mozz base, does it need an oven that has a pilot light to maintain warmth ???
Easy ingredients ! Im surprised no cooking involved ☺
Thanks for this recipe 😊
Right?! :)
Amazing recipe and I'm soaking the cashew nuts as I'm watching this. I'm gonna make a vegan pizza vlog in the coming days and gonna use your cheese recipe. Can't wait to try and wish me luck! Thanks so much for sharing!
I love your energy and your recipes and videos 💚
Thank you so much!!
I am so amazed!!! You are an artist in vegan food 😊 I really love you and your videos😘
Thank you so much!! I love you too! ;)
Thank you Jana… and how many lbs of cashews do you need to make a pound of mozzarella and if I cooked a pizza will it hold up to a 500 degrees over for 6 minutes without the cheese turning colors..?? Does it melt and run or does it react like real mozzarella when under 500 degrees for 6 minutes?? Thx Jana
Chef Jana, once made, can I grate this for say, pizza or maybe eggplant parm?
Thats so similar to my motzarella vegano cheese receipe. I just use psyllum and less lemon juice más its the best I cheese ever tried.
Looks fantastic. Is there anything I can use instead of psyllium husks?
Unfortunately not, not this time, sorry... :(
Wow, this is awesome, thank you so much!
Glad you like it!
Can’t wait to try this! IT MELTS!!!!
Yes it does!
It looks so effortless and yummy, thanks for sharing this Chef Jana
My pleasure 😊
Thank you chef Jana for this recipe! I am excited to try it . You mentioned in the comments,no metal so it won't interfere with the fermentation,yet you used the food processor when you added the probiotic. Would it be safer to add the probiotic after placing the cashews mix in a glass container?
Also have you considered making a sourdough bread video ?
Thank you again for the wonderful vegan recipes 🤗
The contact from the blades with the probiotics was brief and it didn't interfere with the fermentation process, although it could interfere. What you could do to guarantee that it doesn't happen is to remove the blades from the bowl and mix the probiotics with a plastic or wooden spoon. Id love to make sourdough bread, I'm just gonna wait for the summer to end otherwise I will melt my kitchen and myself here!... :)
@@ChefJana Thank you chef Jana ! I am looking forward to more amazing recipes .❤️
Hi Chef Jana, could you please recommend some vegan probiotics? There are so many and I want to be sure I use right ones. Thank you so much :)
Looks so good and simple. How many strands for the probiotics? And how do u know it has fermented? Thanks 😊
Dear chef Jana, Could you please give us an idea of the amount of tofu? Would it be the same, 150 gr? Thank you so much! Love your videos.
Wow what a cool recipe! I bet I would eat the whole thing in one sitting 😆 thanks Jana ♥️
You and me both!
You are my hero!
....just getting the ingredients at Amazon now (pitfalls of quarantine)...then will make this cheesy goodness...look so much forwards to your vids cuz everything has been awesome that I try...
Ha! Have fun!
Hi! I love your garlic powder recipe😋
Thank you so much 😊 Just posted it today actually!
And I just went shopping for the week! Oh well. Next week, I will pick up probiotic capsules, and then I will definitely make this. Looking forward to it.
Do you recommend a certain number of active cultures? Or just any probiotic capsule?
Not really, I use any probiotic I have here, the one I've used here is a 50 billion vegan one. ;)
I wonder if there is a way to make this hard enough to be able to run it through a cheese grater to get shredded cheese?
Lee
Super nice!!
What value does adding probiotic do? I see it a lot in recipes but what does it do? Thank you for your great recipes!
It sort of ferments the cheese. 😉
Ive just finished making mine, it's setting in the fridge and I snuck a taste, tastes nicer than mozzarella and way better than the vegan stuff at the store. I did notice, this made about 3-4 smallish balls for me. How long does this keep in the fridge and can i freeze it... if i can, for how long.
Thanks Chef Jana I can't wait to try this cheese is my weakness 💚
It's so good!
What is the shelf life on this cheeses and can you freeze it and thaw it out when needed?? If so , Will the results be the same after It’s been thawed out of the freezer ? Can you make a larger ball or do they have to be small balls??
Thank you so much for the video I’m gonna try to do it because I cannot have any dairy product what about the taste how does it taste ?? does it taste like a little bit like a cheese??
Hi Jana I just made this cheese. I fermented a little over 24 hours in my instant pot on the yogurt setting. Can you please describe what it should smell like? There is a smell but I can't tell if it's normal or not. Thank you
Hello, what would be the best temperature for fermentation ?
Awesome.
Thank you! Cheers!
Its a great idea but as your notes below mention,fermentation can introduce disease causing bacteria that can make you very ill and so everything has to be very properly sterilized with proper temperatures and then they have to be properly handled so as not to reintroduce bad bacteria.it would create a good cheese,but use proper care
Love your simple recipes Jana, this looks easy and do-able... and I actually have all of the ingredients already ! Gonna give this a try for sure 😁
Have fun! :)
@@ChefJana Hello Chef Chana...you have amazing recipes!
God bless you with more creativity!
Do you have a white cheese recipe like a Muenster cheese for grilled cheese ....or a recipe for Swiss cheese to eat ..I really miss those 2 cheese!
Thank you!
Hi Jana, I know you said not to use anything but probiotics, but I’m wondering if acidophilus might work. I bought it to make yogurt. Thanks
This looks great. I am going to try making it! ☺
Please do!
Chef Jana which vegan probiotic would you recommend to use in this recipe?
Hello Janna. Can I use pine nuts for this recipe, instead of cashews?
hmm,, can I add a little bit of homemade sauerkraut to the mixture instead of probiotic capsules? (before letting it ferment in the oven)
I'd also like to know this, so following here if anyone replies :)
Not really guys, both the probiotics and psyllium husks cannot be omitted or substituted in this recipe... 😉
I am making this recipe... When do you add the coconut oil? before you add the probiotics or when you add the psyllium and salt?
Can we use lactic acid instead of lemon?
Another fabulous recipe - thank you! I have one question. The only psyllium husk powder I have been able to find (and I've been using for years) is a tan color - not white like yours is. I wonder if it will affect the taste? I can't imagine mine will turn out so creamy and white with a tan powder.....it's almost the color of ground golden flaxseed. Would you mind letting me know what brand psyllium husks you used? Thank you again for this amazing cheese recipe! Stay well & be safe :)
Yes, absolutely, you can use this husks, I don't think it will interfere on the flavors, only the color. ;) Much love to you, Susanna!
Gotta try this one for certain, Chef! (BTW, do you have a substitute for the psyllium husks? If not, will go find them next week.) Obrigado! 👍
Oh, not really, Garry, both the psyllium husks and the probiotics cannot be substituted in this recipe, sorry... :(
Chef Jana no worries, Chef... I now have some on order! 🤗 🙏
Chef Jana -Chef! I made this on the weekend and it was really good! This is a keeper! BTW, mine was not quite as firm looking as yours... would adding more psyllium powder fix that? Less water? Obrigado! 🤗
De nada ;)
Hello again! Can I use anything other than probiotics? Will I get a similar result using tapioca starch?❤️🌱❤️🌱
Are probiotics really needed? Do they affect taste or consistency? I have everything else already at home, hehe.
This looks devine. Any recommendations on probiotic capsules?
Not really, I always purchase the one that's vegan and cheaper than others... ;)
Can someone PLEASE tell me what strength of probiotic to use? Do the capsules amount to 50,000? 100,000?
I checked her store and didn’t see any probiotics listed. Are they refrigerated? Otherwise, I would’ve bought them.
Thats so similar to the motzarella vegan cheese receipe. I just less lemon juice and its the best I cheese ever tried.
Does this work with almonds or seeds at all? I'm allergic to cashews.
I made it and love it! Mine was a bit crumblier than yours so I imagine I didn’t process it enough. I put it on a pesto pizza I made and it melted beautifully.
I was wondering if you can freeze it? Probably not, but I made so much that I don’t want any to go bad.
Wonderful!
Did you end up freezing the excess you had? How did it go?
Aelene11 no, I just made several different recipes to use the excess.
Dear Jana, what is your probiotics potency per capsule?
I would like to try this recipe bc cheese is one thing I miss, too, on a vegan diet. The commercial one I like is made by Whole Foods Market, 365 brand, their Gouda. It is in sliced form. Anyway do U have a link for the bowl cover U use & the oil sprayer? My sprayer hardly sprays. Thx
The cover I use is a shower cap, which I think its brilliant since I can reuse it forever... and the oil spray is Carbonel, a Spanish brand but Im almost sure out sells worldwide... :)
@@ChefJana thank You. Amazon sells it, of course.
This is my go-to cheese. I've made it multiple times! Only changes I make are: using butter flavored coconut oil instead of plain unscented, and adding a bit a miso paste.
For all Brazilians here, it works great in "bolinhas de queijo" 😍
Great tip!
You Had Me At Cheese! Definitely need to try this, I really miss cheese also and although I like some of the alternatives they're pricey and full of unnecessary ingredients.
Hope you enjoy it! :)
I’m sorry if this has been asked before but why do you put it in the oven if the oven is off ? 😳
Wow ! Seems so easy... But now the probiotics are missing from my kitchen... Mmmm... What else can I switch it for ?
Oh no! Unfortunately the probiotics cannot be substituted, sorry... :(
Just popped to the health food store earlier... On my way to the kitchen...
@@ChefJana I got some not in capsules but loose in a paper pocket. What are your capsules amounts or weight ?...
I love it! 😍🤤
Thank you 😋
Another wonderful recipe Jana ,,, Having seen this , dare I ask , are you any closer to Halloumi ? If any one can it will be you 👍 Have a terrific weekend ...
Ive had to have a break from the halloumi but I haven't given up! :) Have a fab week ;)
@@ChefJana it will be a tough one but if anyone can , it's you :)
i love this
Can I add yogurt instead of probiotics? If so, how much? I can’t have psyllium, do u have a substitution? Thank you!
Looks wonderful. Can it be stored in brine?
I have never tried actually...
Chef Jana....... you are so adorable and ao talented. I am so in love with your amazing creativity. Been following you for such a long time and u have always surprised me with really amazing innovative recipes everytime. Hats off to you..... keep it up..... we all love you.
Just 1 question about cheese...you have so many kinds of cheeses on your blog, now pls tell me if i wanna use just 1 cheese on top of a pizza, or some baked stuff, which one should i use as a replacement of mozzarella. This one, which you showed or previous ones on your blog.
Thanks and regards,
Juhi🇮🇳💐🤗
When trying to make a cheese that called for blended nuts/seeds, I let the blend sit in room temperature for three days. To increase the flavour. But then I put it in the refrigerator and when I checked it now, slightly pink spots had appeared. Any clue what happened? Is it lost?
I wonder how well this recipe would work using almonds.
Sigo el canal de Nutririana, pero decidí ver tu versión para aprender un poco más de tu experiencia; si, aprendí lo del aceite de coco refinado. Probé la mezcla y sabe riquísimo, ahora estoy esperando las 8hs para ver el resultado final
What’s the name of the probiotics you used?
😱😱😱😱😱😱😱😱😱😱😱😱😱😱😱😱😱😱😱
Menina do céu o que é isso!
Amei!!!
😍😍😍😍
Lu tu vai amar, faz e me diz depois :)