I made this recipe and it's phenomenal. Only tips: I ground the cashews dry into a powder first along with the probiotic powder, and then gradually added water. It turned into a dough-like mass with a super-smooth consistency that didn't emit any water when left overnight in the cheesecloth. I also split the dough into two batches knowing I couldn't be patient--I enjoyed one batch that lasted me til the other had fully sat for the two weeks as recommended. Sure enough, the cheese got stronger and more pungent as time went on. The "aged" dehydrated-then-frozen batch like Mimi makes above is heavenly. One of the best-tasting raw treats I've ever made, easily. I used rosemary in mine and it's amazing how the herb's delightful flavor just infused into the rest of the cheese. Great dish!
Wanted to vouch for this cheese recipe: I tried it and it's delicious! I did one thing different--since the goal in the first step was to get it smooth with as little water as possible, I blended dry cashews into a powder with the probiotics. By adding water incrementally I was able to get it into an icing-like texture, which made for easier, less messy prep than Mimi's. Straining wasn't necessary either. Great recipe all around, really grateful to have found it!
Hi, if you don't pre-soak the cashews and wash them thoroughly, you don't get rid of the growth inhibitor (phyton , I think), which is present in most nuts and considered not being good for the digestion.
I'm Richard davis I was born on 1948. Same way mimi had, and I love the vegan diet immensely, although, I'm deciding to return back to the raw option, which I know definitely is far rewarding as opposed to the latter, yes no more cooked food ever again. I remember back to the raw food and that was so magical. And I'm So grateful to being drawn back to The raw vegan diet, it's like getting another go at life again. I knew this alteration would come Along, a premonition like that, opens Up a lot of doors see you again stay cool.
Thank you so much Mimi! I own your books, but I have found I MISS your weekly videos, and even feel I NEED your humanistic hands-on visual demonstrations. And, plus, I just love visiting you in your kitchen. Please don't forget us dear one. Please continue to make videos!! ❤❤❤❤ And thank you again, many times over.
Our Dearest Mimi, You are the best teacher for us during all my 3 years staying on a raw food life style (and Family of mine) You are the best supporter, too...we like so much your creative ideas and videos, those you are sharing with every one!!!))) Really, I would like to join your club and get your book( or books!))) Also, we would like to share with you some our music that you'll enjoy at evening time with your family from my husband ( well recognized violin player from Bukovina, but we are here, in Virginia,more than 25 years) and still playing jazz, folk and classic improvisations.... I think, You are also fan of any improvisation)))) and we are so much appreciating You for this view on life projection in this fragile World...)))) Thank YOU, MIMI for being with us for those many years and helping many people to be HEALTHY!This is absolutely fabulous recipes of yours!, With respect, Marina and Dan Autumn Leaves - Blue Ridge Parkway Virginia - Dan Adams th-cam.com/video/KFwcGziRZRI/w-d-xo.html Fascination - Dan Adams Duo th-cam.com/video/QQewObzs6QU/w-d-xo.html Jealousy - Dan Adams th-cam.com/video/cexqO2U4j04/w-d-xo.html Jean Marc Swing Le Hot Club de Big Lick th-cam.com/video/MuTDb5b6-gI/w-d-xo.html Amorada Dan Adams & Friends th-cam.com/video/wP2f7hqUoUg/w-d-xo.html Le Hotclub de Biglick performs Dark Eyes th-cam.com/video/0PvugL0wYlw/w-d-xo.html hotclub video th-cam.com/video/L3JEQGEUkFA/w-d-xo.html
Hello Mimi... I always use filtered water to soak the nuts in.. Chlorine will prevent the nuts/cheeze from fermenting. Thank you for this video.. You taught me that I need to let my cheeze sit longer to ferment. My mistake has been rushing the process. You are lovely.. Your friend. Robb PDX
I can feel the energy peak after she said the time waiting to get a taste of that cheese was about three weeks. Almost like watching Hannibal cooking in that tv show but without the bloody part. Boy you can tell she puts 'self control' standards to a next level. Subscribed.
Mimi is awesome and looks amazing and youthful.... If you check her eyes you can see how wide and open they are not small closed with skin hanging over her eyes very bright and clear plus no sagging neck skin and if course no wrinkles outstsnding..... I will go raw this summer and never look back good for you Mimi thanks for the knowledge and videos they help so many people.....
I love, love your cooking videos. Have ordered two sets of all your books. One set from Amazon to give away and one set from you for signature . A treat to myself. Thank you
Just tried this recipe and my cheese came out great. I had some after I added the spicies. Soo delicious 😊 Thank you Mimi for this great recipe 💚 😊 The rest went in the fridge. I took your advice and put it on the back of the fridge to forget about it for 2 - 3 weeks 😀😀
This is another amazing video and I must second and cheer readers to the Raw Vitalize book club fb group! It is one of the best I've ever been a part of and beyond educational and inspiring!
Mimi Kirk what kind of nutritional yeast do you use? Nutritional yeast does not produce B12, so it is syntheticaly added to it.. any thoughts on it? Thank you!
Hello Mimi!! Thank you for your delicious recipes. İm from Greece and my English are not good. İ cant understand when can i buy your books. Could you please write it for me? Thank you very much!!
Question! Mimi I love your videos. I feel like I could geek out with you any day in the kitchen😃 I’m making my first vegan cashew ferment and it smells like bread yeast. Is that normal. I’m not a stranger to fermenting but not a pro either. I soaked for 2 days, put live miso in the blender with cashews then let sit in jar a day then added probiotics then let sit a day and half. It’s growing and has airy texture and smells like bread yeast. No mold. What’s next!??
Anisa Redmond I’ve never tried that method. Did you let it sit in the jar? I would try putting it in the refrigerator so it firms up or mix in the nutritional yeast and spices and then refrigerate.
I have been making almond cheese at my work, and we would not add anything, yet it would still ferment. I do not know much about it, so I would like to hear what You think
Mimi, I made this cheese about a month ago and just started tasting it. It is so darn good, best I’ve tried so far. The only thing I’m disappointed with is it’s cheese spread consistency. I’m making more today and hopefully this time It will come out where I can shred it. 🤗
Wow Mimi, thank you so much, what an inspiration and motivation you are, may Allah bless you for all the goodness yourself and darling hubby so freely share for the benefit of us all wherever and whoever we are, I'm sharing these recipes with my elderly mother and father and my daughters and daughters in law, I hope we can hold classes in each other's homes, I'm dedicated to learning how to make these recipes, it's a new lease of life that so many of us have been enthusiastically waiting for, thanks and peace and good health to all who have arrived here xxxxxxx
That was awesome 😎 I’ve tried many different vege cheeses Most don’t really come close A few do But what you showed here, looks so authentic I bet i tastes fabulous! Thank you for sharing
So inspiring Mimi.... Thanks so much. You have probably saved my life.... Il keep u posted. You look amazing by the way... Gotta go make some cheese.... Namaste from New Zealand x
Mimi I love your recipes and books so much!! Your food is seriously the best! Please can you tell me, how long will the cheese keep in the fridge once it's ready? Much love xx
Thank you, this looks great. I love cashews but my understanding has always been that in order to remove the poisonous outer coating they have to be boiled. Is there some way you are getting them raw? It's so interesting that the most used nut in recipes in my beloved raw food world are from a food that isn't , to my knowledge, raw.
@@ub52209 your welcome! I made it, added some garlic powder and it was delicious! Next time I will fix a bigger batch. I can't wait to get your recipe book.
So, Mimi, I added ALL the ingredients at the same time. Does it make any difference that I didn't add the probiotic FIRST? Is it okay that the lemon juice was added at the same time? Hoping it will still ferment.
Such a great recipe Mimi, so well explained. I usually put it in dehydrator directly from fridge, will try your way to freeze and dehydrate. Aged cheeses makes such a difference in raw food diet, great for so many reasons. By the way, you look amazing as always, reminding me on sweet, skillful fairy in the kitchen. Thank you for sharing such great recipes and good vibes, you will always be my role model of great raw food life style.
Mimi, I've always been scared of fermenting things. I don't want to get sick from doing something wrong. How can I get over this fear? Is it possible to mess up fermenting? Thanks, Chelsea.
I just made this and to the portion I'm eating now (the rest I put in the fridge) I added green tomato salsa and am having it on an almond tortilla. So yummy! Thanks for your video!
Hi. I’m planning on soaking my cashews overnight, but I don’t have a high speed blender; can I use a food processor and get similar results? I can’t wait to get started! Thanks, Mimi!
Mimi, thank you for sharing. Could you please give us the recipe or give us sub titles as what goes into making the nut cheese as I am unable to follow you. thank you.
Hello Mimi, lovely recipe, One suggestion though - using capsule defeats the objective. Capsule neither vegan nor vegetarian. The capsule is made of gelatin is an animal product, I think....For vegan, it's best to use powder /tablet. Being vegetarian, I avoid medication in capsules form....
Thank you for your recipe. Say, which program did you use to write your recipe book? (Power Point, Word or other?) Did you pay yourself for publishing or did you send it to a publishing company? I have about 80 recipes (not raw) that I created for my daughter with multiple food allergies and I am hoping to also make it into a recipe book to help other families or allergy sufferers. I hope you don't mind sharing your publishing tips.
Thank you Mimi for such an informative video, I’m on the first part and in about 3hrs it will be the 24 hr mark. It smells ferment now, how can you tell it might need more time? I can wait to taste it in 3weeks after aging. It’s so exciting! ✨💖✨
Rebecca Alexander if you break open the center of cheese you can see if it has little holes like a sponge or you can tell by the smell if it’s fermented. I hope yours turned out good!
I’m impressed and touched that this articulate woman is motivated in her food choices by her compassion for animals.
G Fitz thank you so much for your kind comment.
Plus, Meat and dairy also promotes heart diseases and cancer. Scientifically proven by plant doctors.
I made this recipe and it's phenomenal. Only tips: I ground the cashews dry into a powder first along with the probiotic powder, and then gradually added water. It turned into a dough-like mass with a super-smooth consistency that didn't emit any water when left overnight in the cheesecloth. I also split the dough into two batches knowing I couldn't be patient--I enjoyed one batch that lasted me til the other had fully sat for the two weeks as recommended. Sure enough, the cheese got stronger and more pungent as time went on. The "aged" dehydrated-then-frozen batch like Mimi makes above is heavenly. One of the best-tasting raw treats I've ever made, easily. I used rosemary in mine and it's amazing how the herb's delightful flavor just infused into the rest of the cheese. Great dish!
Thank you for your suggestion!
Wanted to vouch for this cheese recipe: I tried it and it's delicious! I did one thing different--since the goal in the first step was to get it smooth with as little water as possible, I blended dry cashews into a powder with the probiotics. By adding water incrementally I was able to get it into an icing-like texture, which made for easier, less messy prep than Mimi's. Straining wasn't necessary either. Great recipe all around, really grateful to have found it!
Hi, if you don't pre-soak the cashews and wash them thoroughly, you don't get rid of the growth inhibitor (phyton , I think), which is present in most nuts and considered not being good for the digestion.
@@lyubkasimeonova7076 phytic acid :-)
so, i would want to soak the cashews, then dry them, then powder....
@@Olhamo nope, you don't need to soak before hand. :)
I would not strain it and see what hsppens
I'm Richard davis I was born on 1948.
Same way mimi had, and I love the vegan diet immensely, although, I'm deciding to return back to the raw option, which I know definitely is far rewarding as opposed to the latter, yes no more cooked food ever again.
I remember back to the raw food and that was so magical. And I'm
So grateful to being drawn back to
The raw vegan diet, it's like getting another go at life again.
I knew this alteration would come
Along, a premonition like that, opens
Up a lot of doors see you again stay cool.
Thank you so much Mimi! I own your books, but I have found I MISS your weekly videos, and even feel I NEED your humanistic hands-on visual demonstrations. And, plus, I just love visiting you in your kitchen. Please don't forget us dear one. Please continue to make videos!! ❤❤❤❤
And thank you again, many times over.
Christine Garren welcome to my kitchen!
Our Dearest Mimi, You are the best teacher for us during all my 3 years staying on a raw food life style (and Family of mine) You are the best supporter, too...we like so much your creative ideas and videos, those you are sharing with every one!!!)))
Really, I would like to join your club and get your book( or books!)))
Also, we would like to share with you some our music that you'll enjoy at evening time with your family from my husband ( well recognized violin player from Bukovina, but we are here, in Virginia,more than 25 years) and still playing jazz, folk and classic improvisations....
I think, You are also fan of any improvisation)))) and we are so much appreciating You for this view on life projection in this fragile World...))))
Thank YOU, MIMI for being with us for those many years and helping many people to be HEALTHY!This is absolutely fabulous recipes of yours!, With respect, Marina and Dan
Autumn Leaves - Blue Ridge Parkway Virginia - Dan Adams
th-cam.com/video/KFwcGziRZRI/w-d-xo.html
Fascination - Dan Adams Duo
th-cam.com/video/QQewObzs6QU/w-d-xo.html
Jealousy - Dan Adams
th-cam.com/video/cexqO2U4j04/w-d-xo.html
Jean Marc Swing Le Hot Club de Big Lick
th-cam.com/video/MuTDb5b6-gI/w-d-xo.html
Amorada Dan Adams & Friends
th-cam.com/video/wP2f7hqUoUg/w-d-xo.html
Le Hotclub de Biglick performs Dark Eyes
th-cam.com/video/0PvugL0wYlw/w-d-xo.html
hotclub video
th-cam.com/video/L3JEQGEUkFA/w-d-xo.html
Hello Mimi... I always use filtered water to soak the nuts in.. Chlorine will prevent the nuts/cheeze from fermenting. Thank you for this video.. You taught me that I need to let my cheeze sit longer to ferment. My mistake has been rushing the process. You are lovely.. Your friend. Robb PDX
I can feel the energy peak after she said the time waiting to get a taste of that cheese was about three weeks.
Almost like watching Hannibal cooking in that tv show but without the bloody part.
Boy you can tell she puts 'self control' standards to a next level.
Subscribed.
Woke up this morning to a Mimi video-made my day, THANKYOU Mimi!!!!! 😘
Yay!
Mimi Kirk 0‘uñzu
Mimi is awesome and looks amazing and youthful.... If you check her eyes you can see how wide and open they are not small closed with skin hanging over her eyes very bright and clear plus no sagging neck skin and if course no wrinkles outstsnding..... I will go raw this summer and never look back good for you Mimi thanks for the knowledge and videos they help so many people.....
Joan Marie she is a beautiful soul inside and out... Beautiful because she cares about the animals
are you blind.. ? she looks terrible
I love, love your cooking videos. Have ordered two sets of all your books. One set from Amazon to give away and one set from you for signature . A treat to myself. Thank you
RIGMOR MUNKVOLD thank you for your kind words and all your support!
Thank you Mimi. You are such a beautiful person! Please keep on keeping on.
Thank you!
Mimi Kirk is the queen of raw! What a fabulous video! I am so excited about making raw cheese! What a delight!
Thank you Mimi, love from Montréal Canada... I just got introduced to your channel and I'm buying your books and gradually learning to go raw vegan!
Nouki Blue yay! Great news for your health!
i made it, its starting to age today. cant wait to taste it in 2 weeks. thanks Mimi! Share more cheese recipes plz ❤
Just tried this recipe and my cheese came out great. I had some after I added the spicies. Soo delicious 😊 Thank you Mimi for this great recipe 💚 😊 The rest went in the fridge. I took your advice and put it on the back of the fridge to forget about it for 2 - 3 weeks 😀😀
Corina Luca so glad it turned out great!
Fermented tofu has been around in China a very long time. It may be the first vegan cheese, tastes like blue cheese. The texture is super creamy!
Excellent video, thank you Mimi! ❤️❤️❤️
This is another amazing video and I must second and cheer readers to the Raw Vitalize book club fb group! It is one of the best I've ever been a part of and beyond educational and inspiring!
sandy w thank you Sandy...it's great to have you part of the club
Where is the book club and how do we join?
Mimi Kirk what kind of nutritional yeast do you use? Nutritional yeast does not produce B12, so it is syntheticaly added to it.. any thoughts on it? Thank you!
grapegirl search on Facebook for Raw-Vitalize Book Club
Wow
I’m so grateful for her videos!
I have only watched one of your videos (thus far): Thank You, your work is excellent.
Hello Mimi .i m from Thailand i just see you and i like what you cooking coz i m take care my heathy too. Thank you for shared .i love that.
peeraya Aunachat thanks for watching!
Hello Mimi!! Thank you for your delicious recipes. İm from Greece and my English are not good. İ cant understand when can i buy your books. Could you please write it for me? Thank you very much!!
Question! Mimi I love your videos. I feel like I could geek out with you any day in the kitchen😃
I’m making my first vegan cashew ferment and it smells like bread yeast. Is that normal. I’m not a stranger to fermenting but not a pro either. I soaked for 2 days, put live miso in the blender with cashews then let sit in jar a day then added probiotics then let sit a day and half. It’s growing and has airy texture and smells like bread yeast. No mold. What’s next!??
Anisa Redmond I’ve never tried that method. Did you let it sit in the jar? I would try putting it in the refrigerator so it firms up or mix in the nutritional yeast and spices and then refrigerate.
I love your style!! You are so fun to watch and I will try this recipe soon!! You're an inspiration Mimi 🍎🍉🍑
I have been making almond cheese at my work, and we would not add anything, yet it would still ferment. I do not know much about it, so I would like to hear what You think
Mimi, I made this cheese about a month ago and just started tasting it. It is so darn good, best I’ve tried so far. The only thing I’m disappointed with is it’s cheese spread consistency. I’m making more today and hopefully this time It will come out where I can shred it.
🤗
difficult starting out or staying on Raw ...good to have help from someone with years of experience. tx
Thank you sweet Mimi, for another beautiful dish!!!! 💖
V 13 you’re welcome!
LOVE YOU MIMI!! XX have all of your books and in your group on facebook and have been INSPIRED for years thank you so much
Paula Norton thank you for watching!
Wow Mimi, thank you so much, what an inspiration and motivation you are, may Allah bless you for all the goodness yourself and darling hubby so freely share for the benefit of us all wherever and whoever we are, I'm sharing these recipes with my elderly mother and father and my daughters and daughters in law, I hope we can hold classes in each other's homes, I'm dedicated to learning how to make these recipes, it's a new lease of life that so many of us have been enthusiastically waiting for, thanks and peace and good health to all who have arrived here xxxxxxx
Yiquana WalkB4run thank you and I wish the best of health to you and your family.
SOOOOOOOOOO LOOKING FORWARD TO MAKING YOUR ALMOND CHEESE RECIPE, MIMI. THANK YOU FOR YOUR DEDICATION
Yum! Thank you so much and you look so great! You HAVE to taste your creations at the end, that is the best thing about recipe videos!
CobraDove thank you for your kind comment and for watching!
Fabulous recipe Mini, I will make that for Xmas
Looks scrumptious, so glad to have found your channel. Thank you 🌿💗🌿
Enjoy! Thank you for watching!
@@ub52209 😘
That was awesome 😎
I’ve tried many different vege cheeses
Most don’t really come close
A few do
But what you showed here, looks so authentic
I bet i tastes fabulous!
Thank you for sharing
Can buy fermented tofu in glass jars at Asian markets🌿 Thank You for sharing your recipe.
wonderfully fun to watch and even more fun to make!!!!!
I'm making this as I'm watching... can't wait to try it! Thank you so much for such simple instructions!
So inspiring Mimi.... Thanks so much. You have probably saved my life.... Il keep u posted. You look amazing by the way... Gotta go make some cheese.... Namaste from New Zealand x
Tanya Low Thanks for watching and enjoy the cheese 🧀
Mimi I love your recipes and books so much!! Your food is seriously the best! Please can you tell me, how long will the cheese keep in the fridge once it's ready? Much love xx
Wow!! 🤩 Yum!! Thank you for sharing! Going to buy your books now! 🌱 🙏🏼
Thank you for your kindness Heather!
It looks delicious! Thank you very much !
Hey Mimi just caught this video and wondered if you had a printable copy with the ingredients & instructions thanks....awesome looking vegan cheese...
I have never thought of going vegan or being on a raw food diet but your food looks yummy,
❤️❤️
Mimi this is the best cheese making video ever, I am buying your book, love you!
Katie Haley thank you! Enjoy, Love Mimi
Mimi, you are just a lovely soul!!! So glad I found you. 💓
Jan Thalis thank you for your kind comment and for watching my videos.
Thank you, this looks great. I love cashews but my understanding has always been that in order to remove the poisonous outer coating they have to be boiled. Is there some way you are getting them raw?
It's so interesting that the most used nut in recipes in my beloved raw food world are from a food that isn't , to my knowledge, raw.
Just saw this video...a little late answer.....
The "raw" cashews in the store have been steamed to remove the poison.
Hi Miss Mimi..thank you for this lovely recipe! Happy Holidays! 😘
Super-thank You ⚘💚⚘
Thank you for this beautiful video. I can’t wait to try this.
Ms. Mimi! Your skin is beautiful and glowing. Thanks for the presentation on vegan cheese.
Tina Diggs thank you!!
It's very cool.Please turn on the subtitles.With love from Russia). Thank you)
How do you do that? Doesn't the person have to pay for that?
Excellent presentation, can't wait to try! Thanks
Detra Porter thank you!
@@ub52209 your welcome! I made it, added some garlic powder and it was delicious! Next time I will fix a bigger batch. I can't wait to get your recipe book.
Just discovered Mimi today!! I’m already in love 🥰!! 🍉 🥑 🌶
Nice to meet you Evelyn! Thank you for watching my videos!
Thank you for all the love you put into your videos ❣️
thanks for watching them Michele!
So, Mimi, I added ALL the ingredients at the same time. Does it make any difference that I didn't add the probiotic FIRST? Is it okay that the lemon juice was added at the same time? Hoping it will still ferment.
Such a great recipe Mimi, so well explained. I usually put it in dehydrator directly from fridge, will try your way to freeze and dehydrate. Aged cheeses makes such a difference in raw food diet, great for so many reasons. By the way, you look amazing as always, reminding me on sweet, skillful fairy in the kitchen. Thank you for sharing such great recipes and good vibes, you will always be my role model of great raw food life style.
Thank you for your kind comments Lejla. Let me know how it turns out for you.
Brilliant very inspiring. I look forward to trying this
Just found your channel. You are a very good teacher. I've liked your video. Can you tell me how to use rejuvilac instead of probiotic powder?
Thanks Mimi! Loved this video. You are awesome :)
Thank you!!
Mimi, I've always been scared of fermenting things. I don't want to get sick from doing something wrong. How can I get over this fear? Is it possible to mess up fermenting? Thanks, Chelsea.
How long does it keep, after aging for two weeks and after being dehydrated?
Thank you so much for making this video!! I'm going to use the whey to put in some Kvass!!
Great recipe! Love it! Thanks a lot! I don't know if leaving the batter in a yogurt maker to ferment it makes any difference.
so happy to have found a great raw cheese recipe! Thank you Mimi :)
Sarah Ann Dwyer You're welcome!
Fenagreek is nice especially when sprouted it helps you stay slim to a degree.
I am so glad I subscribe to your channel! This is exciting recipe. Thank you, Mimi!
barrottceaver you're most welcome!
What a lovely little kitchen
Tori Goeringer thank you!!
Wow. Just beautiful. Can’t wait to make this soon.
:)
I just made this and to the portion I'm eating now (the rest I put in the fridge) I added green tomato salsa and am having it on an almond tortilla. So yummy! Thanks for your video!
Oh my goodness, this is so decadent and I'm having to remind myself that I don't have to feel guilty (for eating dairy)!
Hey Mimi where are you? Hope you are well. Missing your videos. :) take care. Love this video. Awesome!!
Christmas Essentials busy doing retreats and writing another book. Hope to do another video soon!
Thank you!! I cant wait to try this!
You are the most awesome lady. It would be cool to hang with you, and talk about food! Thank you, for this informative video! ♥️
I need your book!!!
Dizziemiss Lizzie yes, you do need my book😁
Thank you for your kind comment
Looks delicious! Can't believe it's raw.
Hi. I’m planning on soaking my cashews overnight, but I don’t have a high speed blender; can I use a food processor and get similar results? I can’t wait to get started! Thanks, Mimi!
Try using a stick blender in a straight sided small jar
Just found this channel. Happiness. ❤️
I have never aged my cheese......I am so starting this one today!
Mimi, thank you for sharing. Could you please give us the recipe or give us sub titles as what goes into making the nut cheese as I am unable to follow you. thank you.
YAAAAY I want vegan cheeses that do NOT have canola oil .. SO ya gotta make it yourself (and organic)
Gary Harden yay!
So glad I found your vlog!
Try using flour sacks instead of cheese cloth. You can cut flour sacks any size you want, wash it and reuse over and over.
Is there a written recipe of this online? Sounds Yummy! I just got a Vitamix and would like to try this
I have cheese recipes in nearly all my books with thexception of the Juicing book. Electronic versions of the books are available on Amazon.
Thank you so much! 💗💖
I just ordered 3 of your books love you and your cooking.
Hello Mimi, lovely recipe, One suggestion though - using capsule defeats the objective. Capsule neither vegan nor vegetarian. The capsule is made of gelatin is an animal product, I think....For vegan, it's best to use powder /tablet. Being vegetarian, I avoid medication in capsules form....
She doesn't use the actual capsule, does she?
There's lots of capsules that are vegan now.
Thank you it looks really good , I just join your Facebook book club ! I will make this cheese.
Thank you for your recipe. Say, which program did you use to write your recipe book? (Power Point, Word or other?) Did you pay yourself for publishing or did you send it to a publishing company? I have about 80 recipes (not raw) that I created for my daughter with multiple food allergies and I am hoping to also make it into a recipe book to help other families or allergy sufferers. I hope you don't mind sharing your publishing tips.
Thank you Mimi for such an informative video, I’m on the first part and in about 3hrs it will be the 24 hr mark. It smells ferment now, how can you tell it might need more time? I can wait to taste it in 3weeks after aging. It’s so exciting! ✨💖✨
Rebecca Alexander if you break open the center of cheese you can see if it has little holes like a sponge or you can tell by the smell if it’s fermented. I hope yours turned out good!
Thanks Mimi! I’m going to try another batch and see which one works, having so much fun experimenting!✨💖✨
Love love lovely... enjoyed listening and watching. Gthanks
Thank you!
You're such an inspiration Mimi.
Thank you!
great receipt. Do i start with raw cashews as my base? Because most cashews you can buy in the store are heat treated
I'm salivating here. That looks delicious
Thank you Mimi.
What probiotic did you use? Thank you!
love your videos...... can't wait to try making some cheese
Thank you Tina!
Amazing❤❤❤ thank you
Thank you for sharing this video!!
Thank you for watching!
Thank you for your tips and recipe. I'm very sensitive to chemicals and plastic wrap I so toxic! What's a less toxic option?
awesome! thank you, inspiring
Linda Vail you're welcome!
I like how you do measurements with your palm😀
🤣
love this--thank you so much....Liz
You're so welcome Liz...thanks for watching!