Artisan Green Pea Cheese (Vegan)

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  • เผยแพร่เมื่อ 12 ม.ค. 2025

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  • @artistmama1
    @artistmama1 3 ปีที่แล้ว +149

    This got me thinking! I could do this with any cooked legume such as pinto beans, garbanzo beans, lentils, etc. Very exciting stuff!

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +67

      I thought the same, I plan on using white beans. It'll be really fun if you can share your results when you do!

    • @TriggaTreDay
      @TriggaTreDay 3 ปีที่แล้ว +11

      Garbanzo bean cheese is so delicious 😋 I made it before. It wasn’t perfect, but it still turned out amazing. I’m not vegan yet, but I experiment sometimes.

    • @rhyscooper3693
      @rhyscooper3693 3 ปีที่แล้ว +4

      I was thinking black beans would be amazing

    • @gateauxq4604
      @gateauxq4604 3 ปีที่แล้ว +3

      I just wanna make miso paste with one of them since it’s used in so much vegan cooking but soy makes me sick 😭

    • @mike7546
      @mike7546 3 ปีที่แล้ว

      @@gateauxq4604 damn thats such an unfortunate allergy to have, is it possible to train yourself to get rid of the allergy?

  • @claviobatay3152
    @claviobatay3152 3 ปีที่แล้ว +43

    This video is pure pleasure. It's wonderful, pure art, and the music is delightful, everything is so perfect. God, i'm obsesed. Thank you so much.

  • @vaughangarrick
    @vaughangarrick 3 ปีที่แล้ว +163

    I'm not vegan but I'm amazed at the ingenuity of this new food explosion

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +9

      thank you so much!

    • @TheShoemakerb1
      @TheShoemakerb1 3 ปีที่แล้ว +2

      So it looks like Brie. What exactly does it taste like? Is it worth getting all the special ingredients?

    • @BunsHouse
      @BunsHouse 3 ปีที่แล้ว +2

      Right? You just can't deny great food!

    • @lisanyugenhascancer6332
      @lisanyugenhascancer6332 2 ปีที่แล้ว +2

      @@BunsHouse right?? But you can totally deny animal rights

    • @BunsHouse
      @BunsHouse 2 ปีที่แล้ว +1

      @@lisanyugenhascancer6332 what do you mean?

  • @mxar2074
    @mxar2074 3 ปีที่แล้ว +42

    Every video you upload is so calming to me. I would have never thought it would be possible to make cheese out of peas, super impressive.

    • @tamsinthai
      @tamsinthai 3 ปีที่แล้ว

      Cheese? You haven't tasted it yet. I'm lifelong vegan and simply forego cheese. I tried, merely through boredom, made a cashew cheese, couldn't tell it from my homemade hummus, which was a lot less trouble and fiddling about. However, I have read of an artisan vegan cheese shop in London, which actually looks likes cheese. This is just posh mushy peas.

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +3

      Thank you so much, yes I was very happy with the result too.

    • @localwalker5696
      @localwalker5696 3 ปีที่แล้ว

      It's not cheese

    • @ALan-xm2pr
      @ALan-xm2pr ปีที่แล้ว +2

      @@tamsinthai You honestly just sound upset you don’t have the creativity, patience, or whatever it is you’re lacking to make this cheese 🤷🏻‍♀️ But regardless I’m sorry for who or whatever hurt you that made you turn out this way 😢

  • @Angels-3xist
    @Angels-3xist 3 ปีที่แล้ว +22

    It is really fascinating ingenuity as well as some extremely relaxing aesthetics and atmosphere. Very few cooking channels nail the relaxing vibe quite so well. The whole area of creating cheese substitutes that give us a similar experience is definitely one to explore as a creative. Really impressed.

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +2

      Wow, thank you so much for all your kind words, I really appreciate them!

  • @geetanjalirai7676
    @geetanjalirai7676 3 ปีที่แล้ว +27

    You are so artful and meditative.

  • @jesstucker6201
    @jesstucker6201 3 ปีที่แล้ว +15

    thank you for always sharing such inspiring and genuinely healthy recipes :) this channel has introduced me to a world of vegetable dishes that i never believed existed.

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +4

      Aww.. thank you so much for your kind words, they make me really happy. I'm so glad you find my channel inspiring!

  • @akinyi5368
    @akinyi5368 3 ปีที่แล้ว +261

    well this is something I've never seen before

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +30

      I know, I just came up with this because I like the pea color. It turned out very good so I decided to film and share it.

    • @sayunasoulmesseng839
      @sayunasoulmesseng839 3 ปีที่แล้ว

      Same

    • @lamablushes6427
      @lamablushes6427 3 ปีที่แล้ว

      It looks very good!

    • @WiseandVegan
      @WiseandVegan 3 ปีที่แล้ว

      Watch this newly released documentary: The Connections (2021)

    • @pogoism1
      @pogoism1 3 ปีที่แล้ว

      Guga?

  • @jamescanjuggle
    @jamescanjuggle 3 ปีที่แล้ว +12

    Not vegan but this does give me some inspiration for some kind of bean or pea hummus, or even like a nutrition block to add to food

  • @rachelwang8707
    @rachelwang8707 2 ปีที่แล้ว

    Every time I watched your channel I can feel the extreme calmness for a moment without worrying about the chaotic reality, which reminds me of my childhood, back then I could always focus on one thing without too much effort, that was precious, thank you for sharing that

  • @tarazedpe5937
    @tarazedpe5937 3 ปีที่แล้ว +7

    Amazing cello music

  • @SacchiMoto
    @SacchiMoto 3 ปีที่แล้ว +11

    You are always an inspiration. Thank you for sharing another wonderful option.

  • @kiwifeijoa
    @kiwifeijoa 3 ปีที่แล้ว +1

    A beautiful presentation, and clearly illustrated in a way which matches the timeless quality of your green pea cheese. So relaxing to watch.

  • @Equinox1.5
    @Equinox1.5 3 ปีที่แล้ว +4

    Fascinating. And beautifully presented.

  • @massabranca
    @massabranca 3 ปีที่แล้ว +1

    Very pleasing to watch and calmly listen to. Love the complexity of the recipe combined with the minimalism of the video.

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +1

      Thank you so much for your kind words, I'm so glad you enjoy my video!

  • @abhilashva576
    @abhilashva576 3 ปีที่แล้ว +23

    This is my new source of asmr ❤️

  • @felipebleichvel6823
    @felipebleichvel6823 3 ปีที่แล้ว +6

    Beautiful! Consgratulations. That's is a form of art.
    Loved the style of your video too :)
    I'm gonna try with peak beans any day :3

  • @fishbone9159
    @fishbone9159 3 ปีที่แล้ว +161

    This is straight alchemy.

    • @midoriorio7806
      @midoriorio7806 3 ปีที่แล้ว +2

      *alchemy

    • @fishbone9159
      @fishbone9159 3 ปีที่แล้ว +4

      @@midoriorio7806 you're right, thanks

    • @tamsinthai
      @tamsinthai 3 ปีที่แล้ว

      This is straight idiotically hard work with having to buy special ingredients. Oh, and pretentious.

    • @midoriorio7806
      @midoriorio7806 3 ปีที่แล้ว +18

      @@tamsinthai Pretending to who? It's just food. Nobody is forcing you to make it.

    • @tamsinthai
      @tamsinthai 3 ปีที่แล้ว

      @@midoriorio7806 No they're not. And I won't waste my time and money on this pretentious and expensive (really? Who has those ingredients laying about their pantry?). As a lifelong vegan I have learned how to make very good not boring FOOD without the use of this. Is this an advertorial do you think? Mushy peas pudding lol.

  • @bleuvertetforetdepin
    @bleuvertetforetdepin 3 ปีที่แล้ว +7

    So much work and effort! Beautiful video, nice relaxing music. And such an original recipe. Thank you

  • @annasimon7077
    @annasimon7077 3 ปีที่แล้ว +10

    Genius, as always! Beautiful videos :D

  • @giselenascimento6157
    @giselenascimento6157 3 ปีที่แล้ว +3

    Your videos are pure art!

  • @fatmakobaner3202
    @fatmakobaner3202 ปีที่แล้ว

    I am not a vegetarian yet I admire your fantastic recipes and being meticulous about your videos. Thank you for this meaningful effort. 👏💯

  • @gitie1791
    @gitie1791 2 หลายเดือนก่อน

    I shall try this one too.
    Your videos are a real pleasure peaceful soft to the ears with this music..and artistically beautifully done
    Thanks very much for sharing
    Gis
    Qc Ca

  • @BalliBee
    @BalliBee 3 ปีที่แล้ว +7

    Wow, this looks delicious! Can't wait to try it.... I love watching your videos, what you do is an art. Thank you for sharing it with us 😊👍🧀😋

  • @stardust_and_love
    @stardust_and_love 11 หลายเดือนก่อน

    Total respect i would never succeed this level of fermentation even if i had all the ingredients

  • @elzaguimaraes5676
    @elzaguimaraes5676 3 ปีที่แล้ว +36

    Q maravilha q agora tem legenda em português, obrigada 🌹

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +20

      Eu uso o google tradutor, espero que você possa ler ok.

    • @patriciadantas6226
      @patriciadantas6226 3 ปีที่แล้ว +1

      We DO appreciate the effort, @Gourmet. The translation is fairly good. There are some kinks here and there but its VERY helpful to spread your knowledge across

  • @gozerthegozarian9500
    @gozerthegozarian9500 3 ปีที่แล้ว +3

    Beautiful! Such a lovely colour...

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว

      Thank you so much. The color was the reason I wanted to make this cheese!

  • @sakra123
    @sakra123 3 ปีที่แล้ว +1

    As always- delicious video...
    A beautiful peace of art
    The peas containing high amount of suger, so the mold is developing quite quickly.
    A tip- if you don't have the bacteria ,add a cube of fermented tofu (Chao) to the peas+probiotics+garlic+white pepper and let it ferment for 4 weeks. You will not get the mold but you will have very flavoured green cheese.

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +1

      Thanks so much for your kind words and the ideas. I love Chao and have been using it in so many things too. I'll try your method soon--garlic + white pepper!

  • @sinfoniavegetale9056
    @sinfoniavegetale9056 3 ปีที่แล้ว +5

    It's always a pleasure to look at your wonderful creations💚

  • @carmellewis2466
    @carmellewis2466 3 ปีที่แล้ว +1

    Thanks for this - I was fascinated. Not vegan, but thinking about it and going to try it along with some of your other ideas. Music's beautiful as well.

  • @martiknit1076
    @martiknit1076 3 ปีที่แล้ว +7

    this is so good and inspirational, thanks for sharing!

  • @simikuragayala2671
    @simikuragayala2671 2 ปีที่แล้ว

    This is something new to me and your craft is amazing......love from India !vegan from 7years....i will try this deafnetly

  • @ThePotThickens
    @ThePotThickens 3 ปีที่แล้ว +5

    What green magic is this? Thanks for your well researched recipes!

  • @norah2141
    @norah2141 3 ปีที่แล้ว +4

    Que paciencia y que lindo te sale lo que haces sólo que vivo en una zona de arriba de 40 grados y mantener el queso fuera del refrigerador a 12 grados sería imposible...Saludos cordiales me encantan tus vídeos.

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +2

      I know, it's impossible to make this in a hot climate--unless you have a special cooler for it. The white mold needs a cool temperature to grow.

    • @norah2141
      @norah2141 3 ปีที่แล้ว +2

      @@GourmetVegetarianKitchen tenés toda la razón tendré que quedarme con las ganas de probar tus recetas hasta que viva en un clima más fresco. Un abrazo cariñoso.

  • @_caniche_2405
    @_caniche_2405 3 ปีที่แล้ว +2

    I had never thought about this. The potential!

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +1

      Yes, making this cheese has opened up a whole new world of potential for me too.

    • @bluetrinityhaloseven7244
      @bluetrinityhaloseven7244 3 ปีที่แล้ว

      @@GourmetVegetarianKitchen I started making my own kefir and yogurt last week...I made both vegetarian and vegan versions (goats milk/coconut/etc.) now that you have shown me this pro skool cheese method, I will be buying the items I need to pull this off. Can you please tell me where I would find those special powders though, only one I know of how to get with ease are the probiotic pills, yet the other stuff I wonder where in this big city (T.O.) I would find the other stuff (cheese maker places I would assume?). Thanks for the video btw, it's so super PRO!

  • @Marmarushka
    @Marmarushka 3 ปีที่แล้ว +22

    This reminds me a bit of the tempeh process. I’m wondering if it’s the same fermentation happening.

  • @merlijnbell8747
    @merlijnbell8747 3 ปีที่แล้ว +37

    You are a queen 👑
    Could you perhaps make a cheese out of chestnuts 🌰 ?

    • @Shuggies
      @Shuggies 3 ปีที่แล้ว +6

      Wow !! That is an idea !!.. surely it can be done... if almost and Cashews can be used then certainly Chestuts could be used also... !! I have Hazelnuts that I'd love to try now that you mentioned Cheatnuts !) Thanks for that idea !!

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +13

      Thank you so much. I'm pretty sure chestnuts work well, but I have never done it. Chestnuts are pretty hard to get in my area.

    • @merlijnbell8747
      @merlijnbell8747 3 ปีที่แล้ว +3

      @@GourmetVegetarianKitchen Ah darn !

    • @bluetrinityhaloseven7244
      @bluetrinityhaloseven7244 3 ปีที่แล้ว +2

      @@Shuggies my organic grocery shop has a few bags of those on sale (raw roasted hazlenuts) in their discount section, normally I avoid nuts because of well "reasons" yet now that I KNOW I can make cheese like this out of them, perhaps I will go buy both of those bags if they are still there!

    • @alal792
      @alal792 3 ปีที่แล้ว

      @@bluetrinityhaloseven7244 hey, it's me again BlueT7, well I bought both those bags, yet even when I went to a specialty cheese store they had like zero of the other ingredients or equipment, so I will probably just make nut milk out of em :)

  • @cavallobianco9718
    @cavallobianco9718 3 ปีที่แล้ว +3

    Sublime con tanta delicatezza. anche la musica. 😍🌹

  • @linedezainde
    @linedezainde 3 ปีที่แล้ว +17

    Very interesting! Could you describe the taste? Does the process increase the pea flavour?

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +57

      I made the first one with raw peas and it wasn't good, and I gave up. Then I tried again with steamed peas and it's really good. The fermentation gives a tangy flavor, and the peas themselves are pretty sweet and nutty after being steamed. The coconut oil makes it creamier, and the soft rind gives a mushroom flavor. I made it 3 times to make sure it's worth the effort before I decided to film and share it.

    • @Marinalopescardoso
      @Marinalopescardoso 2 ปีที่แล้ว +1

      @@GourmetVegetarianKitchen amazing

    • @Yulia.chandrika
      @Yulia.chandrika 2 ปีที่แล้ว

      @@GourmetVegetarianKitchen would this taste good also if we dont let it age and grow mold around?
      Is there a more simple version of this cheese?

  • @elenribeiro8683
    @elenribeiro8683 3 ปีที่แล้ว +7

    O vídeo está mais claro é menks escuro, continue assim, sempre melhorando. Amei a receita.

  • @emmahardesty4330
    @emmahardesty4330 3 ปีที่แล้ว

    Tempting, inspiring, useful. Thank you for your diligent work.

  • @markchetty8435
    @markchetty8435 3 ปีที่แล้ว +3

    Wow this looks so divine... Will certainly give it a try. .....please someone tell what music is this. So soothing

  • @thelastbluebloodgreaserboy7890
    @thelastbluebloodgreaserboy7890 3 ปีที่แล้ว +10

    I wonder if the peas skins would make it not as smooth as the nut-based cheese!
    Beautifully well made vids btw.

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +4

      You're right, but I was happy with it. Thank you so much for your kind words!

  • @aeae7777
    @aeae7777 3 ปีที่แล้ว +2

    Beautifull process !! Congrats 😊

  • @alexanderbertallo1995
    @alexanderbertallo1995 3 ปีที่แล้ว +2

    Thanks for sharing and keep up the great work!
    Much love from Switzerland

  • @hostesswiththemostess7082
    @hostesswiththemostess7082 3 ปีที่แล้ว +2

    Such an interesting recipe....I will be surprising my family with this.

  • @CyraGetsFit
    @CyraGetsFit 3 ปีที่แล้ว +10

    Have you ever seen Connie's Rawsome Kitchen? She does a vegan blue cheese in a similar fashion! I think your use of green peas is completely inspired!!! I will need to try this for myself!

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +2

      No, I haven't seen Connie's Raw Kitchen, I'll google it when I have a chance. Yes, peas should be good for people who can't get cashews or almonds easily.

  • @msme2400
    @msme2400 10 หลายเดือนก่อน

    This video gave me an amazing idea! I can't wait to try this green cheeze. I need a food processor and a few things I'll have to go to the natty food store for

  • @tlrdrdn01
    @tlrdrdn01 3 ปีที่แล้ว

    Beautiful channel by a beautiful person! Thank you for sharing these amazing recipes. 🙏❤️☀️

  • @petrathornewill1761
    @petrathornewill1761 3 ปีที่แล้ว +6

    Absolutely lovely how you make it. But I dont think I could

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +3

      Thank you so much, it's actually very simple. I'm sure you can if you want to.

  • @cristinamodini6067
    @cristinamodini6067 3 ปีที่แล้ว +3

    Simply beautiful! 😍

  • @sk69to96
    @sk69to96 3 ปีที่แล้ว +1

    just earned yourself a new subscriber. Great stuff!

  • @vegdine
    @vegdine 3 ปีที่แล้ว

    What a beautiful color! Wow

  • @spicychef7
    @spicychef7 3 ปีที่แล้ว +1

    You said you were disappointed the color of the green peas dulled during fermentation. Try the blanching method to retain their color and see if that works next time you make it.😊
    I watched your video without sound and I commend you for being meticulous and patient. Making cheese is very methodical and therapeutic.
    Thank you for sharing your video with the food world and keep up the excellent work!

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +1

      Thanks for the idea, I'll definitely try it soon. I plan on making more during the pea season. Also thank you so much for your kind words!

    • @spicychef7
      @spicychef7 3 ปีที่แล้ว

      @@GourmetVegetarianKitchen I would make two or three small batches, keeping one as the "control" (the original way you make it). The second batch, try the blanching method. The third batch, try a different method, maybe a food-grade sulfate additive or green food dye. Make sure they ferment for the same length of time.
      Write down everything you observe when you're ready to cut them open, eye appeal, taste, smell, texture, any differences, any improvements.
      I was also going to suggest a different approach.
      If you want a nice, natural, bright green appearance, in case blanching doesn't work, try using a little matcha powder with the green peas or use wasabi powder.
      Not only will you have a unique flavor profile but you will get the green "pop" you desire in your final product.
      Experiment and have fun doing it.
      To minimize waste, as I mentioned before, keep your batch size small.
      You just want to see what works.
      I would love to see your next video.

  • @nikkipew
    @nikkipew 3 ปีที่แล้ว +3

    Hello, question? Im allergic to penicillin if I take the geotrichum and penicillium out will I still get a white mold? If I use just rejuvelac and probiotic will that be sufficient for a creamy somewhat sour taste?

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +1

      sorry to hear that you are allergic to penicillium candidum. Unfortunately, mold can't grow without it. Yes, you'll definitely get creamy from the peas & coconut oil, and the sour taste from probiotics and rejuvelac.

    • @nikkipew
      @nikkipew 3 ปีที่แล้ว

      @@GourmetVegetarianKitchen Thank you for getting back to me I really appreciate it. You are masterful at what you do and so inspiring. Your channel is therapy....seriously. WUV IT!!

  • @Yulia.chandrika
    @Yulia.chandrika 2 ปีที่แล้ว

    She should sell this! I would buy it for sure. I dont have the time to spend 2 weeks on making a cheese.
    But I would definetely buy this

  • @saraledagan
    @saraledagan 3 ปีที่แล้ว +2

    wow!!! very creative and origanl. You inspire me. thank you for sharing in such a clear way! - what about a digital book?

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว

      Thank you so much, I'm so glad you are inspired. I have never thought about a digital book before!

  • @cienmila
    @cienmila 3 ปีที่แล้ว +8

    Mais legendas em português, por favor!!! Adoro o canal, em especial os vídeos de queijos 😍

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +4

      It took me a while to learn how to add subtitles, and I'll always have Portuguese subtiltle from now on, please come back!

  • @Washitaw
    @Washitaw 2 ปีที่แล้ว

    Excellent recipe for green pea cheese 🧀.

  • @go-wycowboys5018
    @go-wycowboys5018 3 ปีที่แล้ว +3

    As an Artisan Cheese maker I found this to be very intriguing and would like to know more about what the food for the probiotics and PC are feeding on? what is the Ph levels? I understand it is getting fermented but I don't understand how? This would be a great addition to my line of cheeses and offers something to everyone. Where do you find Vegan probiotics?
    What are the storage temps for the process?

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +2

      I don't really know about its pH level. There is a lot of protein and natural sugar in peas and that's why it works--I guess. I'm not an expert, but try to make it simple and accessible for everyone. I'm sure you can find vegan probiotics easily online. The temperature during the process is between 52-53° F . Yay, that will be amazing if you can add this to your line of cheese!

  • @vivi87ification
    @vivi87ification 3 ปีที่แล้ว +2

    Ohh thank you Jeem... I go from surprise to surprise with you ... I would be curious to know the taste but I will not try right away because I do not have all the ingredients ... but I'll try one day. 🙏💜

  • @Hopeinformer
    @Hopeinformer 3 ปีที่แล้ว +1

    I love you videos. Thank you for great recipes. I would love to see you do a sharp cheddar cheese. This is one that nobody can seem to nail, not even the commercial brands.

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +3

      Thank you so much, I'm so glad you like my videos. Harder cheeses are more challenging, and take a longer time. I have started it, and it looks promising. Fingers crossed that it will turn out good--10 more months to go. If it turns out good, I'll post it. Hope you'll come back :)

    • @Hopeinformer
      @Hopeinformer 3 ปีที่แล้ว

      @@GourmetVegetarianKitchen I'm definitely coming back. I have the notifications set to "All" 😊

  • @carlozfilho
    @carlozfilho 3 ปีที่แล้ว +46

    Gastronomy in the form of poetry 💚

  • @Shuggies
    @Shuggies 3 ปีที่แล้ว +4

    You are sooo Talented and Creative!! What an awesome idea...
    Do you have the rejuvalac recipie hun ?? Or can provide a link please.. Looks amazing... and I actually just bought soft white wheat berries... 😊👌

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +4

      Yes, I do. Here is the link to it th-cam.com/video/gvyB5eT8fts/w-d-xo.html you can definitely make it with whole wheat berries!

  • @alexispowell2059
    @alexispowell2059 3 ปีที่แล้ว

    This just blew my mind!

  • @responsiblecuisine4974
    @responsiblecuisine4974 3 ปีที่แล้ว +1

    Excellent technique for fermenting cheese 👏👏I love your videos 😊

  • @what-we-eat
    @what-we-eat 3 ปีที่แล้ว +3

    It looks amazing. Please tell us what it tastes like :)

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +1

      Thank you so much. Here is what I tell other people about its taste: The fermentation gives a tangy flavor, and the peas themselves are pretty sweet and nutty after being steamed. The coconut oil makes it creamier, and the soft rind gives a mushroom flavor :)

    • @what-we-eat
      @what-we-eat 3 ปีที่แล้ว

      @@GourmetVegetarianKitchen Thank you .. I'm hoping to try it but here in Sri Lanka we only get the frozen peas.

  • @rednose64
    @rednose64 3 ปีที่แล้ว +3

    Looks very tasty, will do that one as well. The cashewbert came out nicely, my familiy ask for more. 😋 just one question: you used coconut oil. But any oil would do, right? I think I will try it with olive oil, should give the peabert a nice touch. What do you think?

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +4

      Yay! I'm so glad you made the cashew camembert. This pea cheese is so good with crackers, my family loves it too. I used coconut oil as it gets solidified when it's cold, and it makes the cheese firm. I'm sure olive oil works but the cheese might be very soft. Could you let me know?

  • @katthefig
    @katthefig 2 ปีที่แล้ว

    You really are gourmet if you've never used frozen peas before. Love your videos.

  • @jezohare3013
    @jezohare3013 ปีที่แล้ว

    Wow.. what a masterpiece.. so inspiring, thank you 🥰

  • @90RiderLow
    @90RiderLow 3 ปีที่แล้ว +2

    Reminds me of school experiments 🧪

  • @missimagoodlady
    @missimagoodlady 3 ปีที่แล้ว +3

    Wow this certainly opens up possibilities! Thanks for doing this!
    Do you think I could skip the rejuvelac, or maybe replace it with beer? It’s not common where I’m from.

    • @ozdoits
      @ozdoits 3 ปีที่แล้ว +1

      @Nandini Gopal
      From much experience, I humbly offer you what I have learned in answer to your questions. What I write here I believe could be confirmed if one reads or views the work of fermentation "experts" who I've felt grateful to read from. One is the wonderful "fermentation revivalist" Sandor Katz.
      Beer is not ideal for food-fermentation recipes such as pea cheese. Reasons for this are: because (I believe) it lacks the most important ingredient - live probiotic cultures. Second reason, because it is alcoholic liquid, it will make a food recipe such as this one into an alcoholic food. Alcoholic liquid is best used to start the next batch of alcoholic beverage, rather than for most food fermentations. I find alcohol fermented foods a bit too fuming and bitter, and well, 😜 alcoholic.
      Better for most food recipes would be the liquid spooned off from cultured cabbage and salt water (for example), or from other salt cultured vegetables. Or one could use "rejuvelac" liquid.
      "Rejuvelac" is simply the liquid of wheat berry grains, after they have been rinsed, water soaked, then cultured at normal air temperature, not refrigerated, until the grain ferments, thus making the water sour and probiotic rich.
      Liquids such as these can be used to successfully start a variety of foods fermenting. It is like yogurt water, just from wheat berry grain, or cabbage, or certain other vegetables, rather than from animal's milk. The liquid's key is their live probiotics - powerful starters!
      I hope this is useful information!

    • @ozdoits
      @ozdoits 3 ปีที่แล้ว +1

      I agree exactly - the possibilities that occur to one, after one sees this pea cheese!

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +1

      Hmm....I have no idea about replacing rejuvelac with beer--interesting. Rejuvelac is so easy to make. You can sprout any kind of whole grains and used the sprouted grains to ferment water. I posted a video on how to make it earlier, here is the link if you'd like to see it th-cam.com/video/gvyB5eT8fts/w-d-xo.html

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +1

      Thanks so much for sharing your knowledge!

    • @ozdoits
      @ozdoits 3 ปีที่แล้ว

      @@GourmetVegetarianKitchen It's a pleasure and an honor to participate in your channel. Thank you for all you create here and make possible here!

  • @20MinsNap
    @20MinsNap 3 ปีที่แล้ว +2

    amazing idea. Im going to try this recipe but with roquefort penicillium and see what the result is

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +2

      Yay! the color will look very pretty. Could you share your result when yo do?

    • @20MinsNap
      @20MinsNap 3 ปีที่แล้ว +1

      @@GourmetVegetarianKitchen of course, in a few weeks when its matured ill tell you

  • @juliatrombini4129
    @juliatrombini4129 3 ปีที่แล้ว +1

    Hello how are you? I love your videos! I'm from Brazil and I'm starting to produce cheese too, but in the course I learned I don't add coconut oil to the dough. Could you tell me what the role of coconut oil in dough is?
    Thank you so much!!!!!!!!!!!!

  • @huangjulie8180
    @huangjulie8180 3 ปีที่แล้ว +2

    Thank you for sharing your know-how. Wish you well and happy :)

  • @silviamoneti9315
    @silviamoneti9315 3 ปีที่แล้ว +3

    ciao thanks amazing. where do you buy the wooden boxes? thanks

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว

      I kept a few clean ones from when I bought dairy cheese a few years ago. I got a lot of this question, so I looked at Etsy and found a few vendors selling them. You might want to check it out.

  • @serenafennell8571
    @serenafennell8571 3 ปีที่แล้ว +1

    I make a pumpkin seed cheese that looks very similar to this.

  • @RoxanaLopez-dz5ub
    @RoxanaLopez-dz5ub 3 ปีที่แล้ว +1

    Me gustan tus videos este queso de guisantes es excelente pero me gustaría que en la cajita pongas los ingredientes muchas gracias por tu aporte

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +1

      Muchas gracias por darle me gusta a mis videos. Siento que es muy complicado poner una receta larga en un cuadro de descripción, así que solo puse el enlace en su lugar. Muchas gracias por tu aporte y disculpa las molestias. (Espero que puedas leerlo, utilicé el traductor de Google:)
      gourmetvegetariankitchen.com/2021/04/02/artisan-green-pea-cheese-vegan/

    • @RoxanaLopez-dz5ub
      @RoxanaLopez-dz5ub 3 ปีที่แล้ว

      @@GourmetVegetarianKitchen si muchas gracias!!!

  • @bichthuynguyenthi6652
    @bichthuynguyenthi6652 8 หลายเดือนก่อน

    Hi, I found your videos where you show how to make vegan cheese, really great. I'm Vietnamese, this is Southeast Asia, most people don't know about cheese from plants, ingredients and probiotics like Penicillium Candidum..etc, no one sells it either. Only cashew nuts and macadamia nuts are sold a lot. Cashew nuts grown in my country taste very good, so I really want to be able to make delicious cheese like you do, thank you for the inspiration. for me. and one more thing I will be very grateful to you if you can show me where to buy probiotics like Penicillium Candidum, Probiotic.. with good price and quality, I found some suppliers but I find the price a bit high , so I won't be able to give it to more people, my English is a bit bad, I hope you understand what I'm saying. Once again thank you very much, wish you always beautiful and healthy.

  • @veganhealthcafe3568
    @veganhealthcafe3568 3 ปีที่แล้ว +2

    Interesting recipe !

  • @camiedes7488
    @camiedes7488 3 ปีที่แล้ว +3

    Another great Vegan Cheese making idea... Is the recipe with the quantities available please?

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +2

      Thank you so much. Yes, here is the link to the written recipe gourmetvegetariankitchen.com/2021/04/02/artisan-green-pea-cheese-vegan/

    • @camiedes7488
      @camiedes7488 3 ปีที่แล้ว

      Thank you so much💝🌷🌷🌷💝

  • @tanarinhealthylife
    @tanarinhealthylife 3 ปีที่แล้ว +5

    Amazing🥰 How about its taste?

    • @captainamericaamerica8090
      @captainamericaamerica8090 3 ปีที่แล้ว

      NOT GOOD. WE DID IT😤😤😤💩💩TASTE BAD

    • @barnaray4229
      @barnaray4229 3 ปีที่แล้ว +3

      @@captainamericaamerica8090 how did you make within a hour of her posting the video?

    • @sucakr5057
      @sucakr5057 3 ปีที่แล้ว +1

      Depends on what you like

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +4

      It's really good, tangy & creamy. I made it 3 times before I filmed it to make sure that it's good and worth the time spent.

    • @captainamericaamerica8090
      @captainamericaamerica8090 3 ปีที่แล้ว +1

      @@barnaray4229 we got the video much earlier. It was not good

  • @retto1155
    @retto1155 3 ปีที่แล้ว +4

    This is so cool!!

  • @minnymoony
    @minnymoony 3 ปีที่แล้ว +4

    can you use dried peas?
    why use both rejuvilac and probiotics?

  • @pashminagal
    @pashminagal 3 ปีที่แล้ว +2

    Love this recipe!
    Can rejuvelac be replaced by water kefir?
    Also could you put a link in the description as to where you buy your
    penicillium candidum and geotrichum candidum, please?

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว

      Thank you so much. Yes, you can use water kefir instead, or just probiotics. I get both penicillium candidum and geotrichum candidum from cheesemaking.com/ (not sponsored)

  • @alynawatersmusic
    @alynawatersmusic 3 ปีที่แล้ว +2

    How incredible! If anyone had tried this, can you describe the flavor profile or compare it to something that’s a dairy cheese so we have a better idea of what it tastes like?
    Also, where in your house is 53 degrees? Maybe I read that wrong. Our house is usually high 60s in winter and low 70s in summer. Wondering if it would still work?

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +1

      Thank you so much!
      Here is what I tole other people who asked the same question: The fermentation gives a tangy flavor, and the peas themselves are pretty sweet and nutty after being steamed. The coconut oil makes it creamier, and the soft rind gives a mushroom flavor.
      If I make it during winter, I leave it in my attic, but during the warmer times, I use a cooler that I can adjust the temperature. It doesn't work if it's too warm.

    • @alynawatersmusic
      @alynawatersmusic 3 ปีที่แล้ว

      @@GourmetVegetarianKitchen great info! Thank you!!! It’s beautiful. If you had a favorite cheese you’ve made, which one is it? New subscriber here.

  • @nrek7763
    @nrek7763 3 ปีที่แล้ว +1

    Wow this is so interesting. I learned. Thank you

  • @mariaantoniabegliomini3679
    @mariaantoniabegliomini3679 3 ปีที่แล้ว +1

    Pena que a tradução muito superficial...deveria ter o passo à passo no final,uma sugestão, deve ter ficado maravilhoso 👏👏👏

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว

      Ah, I have detailed instructions on my website, here is the link to it. I hope you check it out gourmetvegetariankitchen.com/2021/04/02/artisan-green-pea-cheese-vegan/

  • @j.d.4396
    @j.d.4396 3 ปีที่แล้ว +6

    Like always thank you ❤️

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +2

      You’re welcome. Like always, thank you so much for watching my videos!

  • @DebbieRaoyay
    @DebbieRaoyay 3 ปีที่แล้ว +8

    Wow, I never considered using green peas! Great idea! May I ask where you get the cheese wheel boxes?

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +3

      I know, I came up with idea just because I love the color so much. I saved the box I use from when I bought dairy cheese a long time ago. I have used it in a few of my cheese video. I got the same question a lot, and I looked up at Etsy and found a few vendors there. You might be able to get some from them

    • @mihaelam8339
      @mihaelam8339 3 ปีที่แล้ว +2

      For Europe, there is the Cashewbert website where you can buy all the bacteria and supplies.

    • @carinecampier
      @carinecampier 3 ปีที่แล้ว

      @@mihaelam8339 merci pour cette information!

  • @stevenopolis3155
    @stevenopolis3155 3 ปีที่แล้ว +1

    Nice choice of music.

  • @astridmarieryslandkarlsen6937
    @astridmarieryslandkarlsen6937 3 ปีที่แล้ว +2

    This is so cool

  • @PhilippeOrlando
    @PhilippeOrlando 3 ปีที่แล้ว +2

    Wow! Wonderful! As the mold grows do you keep the cheese in the fridge or at room temperature?

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว

      I keep it in a cooler that I set the temperature at 53° F, then move it to the fridge after it's covered with the mold.

    • @PhilippeOrlando
      @PhilippeOrlando 3 ปีที่แล้ว

      @@GourmetVegetarianKitchen Thanks!

    • @PhilippeOrlando
      @PhilippeOrlando 3 ปีที่แล้ว

      I wish you wouldn't use coconut oil though, it's worse for your arteries than pig fat. It's more than 80% saturated fat and really does a number on your LDL.

  • @gravitmewara6604
    @gravitmewara6604 3 ปีที่แล้ว +2

    Wowzies! Was compelled to comment.

  • @markus-kitchen
    @markus-kitchen 3 ปีที่แล้ว

    Nice 👌🏻 Markus & Co - simple & good cooking 👨🏻‍🍳 Switzerland 🇨🇭

  • @andreasheilmann5588
    @andreasheilmann5588 3 ปีที่แล้ว +1

    awesome and the music as well

  • @merib4824
    @merib4824 3 ปีที่แล้ว +2

    What song is playing? It's very beautiful!

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว

      I used 4 songs in this video. The first one is Salut d'Amour (Edward Elgar)

  • @mikkakisaragi8837
    @mikkakisaragi8837 3 ปีที่แล้ว +2

    I noticed you did not pour vinegar to the green peas to retain the color, or did I just missed it?

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว

      No, I didn't put any vinegar in it. That's really good to know, thank you. I'll try it next time!

  • @margaretebueno256
    @margaretebueno256 2 ปีที่แล้ว

    Amando este queijo de ervilhas!
    Vou tentar fazer .
    A legenda em português ajuda muito, obrigada!

  • @sakra123
    @sakra123 3 ปีที่แล้ว +2

    Do you have a special fridge for cheese making? My fridge doesn't have 12c option... I think that the warmest part is about 7c.

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 ปีที่แล้ว +2

      When I first started to make cheese, I had to wait until winter to use my attic. I finally bought a small wine cooler last summer. It take longer for the mold to grow if it's too cold, but again, it doesn't grow well when it's warm--very picky :)