OUTRAGEOUS!!!!! I decided to "taste" it and ended up eating half of it for lunch!! This cheese is by far theee best that I have ever tasted!! I will do my best to let the other half ferment(for an hour or two-LOL). THANK YOU!!!
I will do my best!! May have to store it under lock and key and a friend's house who is on vacation and hasn't given me the keys-LOL@@conniesrawsomekitchen
lol You sound like me I Before I turned vegan I was a cheese addict lol Now that I am vegan I still am a cheese addict hahahaha I love my VEGAN cheese :D
So its ok to eat aged raw vegan pate as well?mine went up from the cup I put it in and wondering if its cool to eat it fermented like that ,lookin for an answer right now to see if i can eat it ..MINE HAS 2 LEMONS IN IT SO CAN'T SEE IF ITS SOUR OR NOT :))
i seem to be alwyas finding these things that were filmed four, five, six years ago. ! This looks good. I made a cheese using miso and kimchi juice, with a little nutritonal yeast, wrapped it in cheesecloth and it got hardened up somewhat like your blue cheese looks. My mother declared it delicious, while she had been skeptical, being a real cows' cheddar cheese fan. my mix was soaked sunflower seeds and pistachios.
Hello Connie, from South Germany! :-)Wow , I am so impressed by your cheese making skills !!!! I will definitly try this one soon! Thank you very much for sharing! :-*
Lools delicious! I have to buy some rejuvelac and start making vegan cheese! I also want to point out that I love how you don't waste anything! I'm the same way. :-)
Hi Connie!I did this recipe before but dehydrated on the fridge (it was great!!❤). Now I have a dehydrator and it is in there dehydrating for some hours. I intend to leave it there 20h . After that where can I put it to age? I have a wine fridge with a temperature of about 65F. Can I put it there? Or it will go bad at that temperature?will be in a paper box anyways,inside either the wine fridge or normal fridge.. thank you!!!❤
Thank you so much!! I made cashew cheeze the same way for my husband's birthday party today. You are a great cook. Did you post a video on how to make blue cheeze?
+Aida Strocovsky OH that's great :) No not yet but it does seem to be a demand on the blue lol. I will have to make one for u guys very soon! I still have blue in my fridge so as soon as those r done I will make more and make a video for u guys!! :D
Hi Connie how I love this recipe! I used cashews and did some different toppings but I just love the technique it really saved me working with soft cheese!
Great demo Connie! Yours are always incredible! Please help... How long can I keep Rejuvelac made with Mixed Rices in the refrigerator? I have jars for over a month and they still smell good. Are they safe to use indefinitely?
Hi Connie :) I love you channel! I tried some of your recipes and everything was delicious :) I have no rejuvelac at hand and I was planning use 2 capsules of acidophilus and 1/3 cup water instead. Would 2 capsules be enough though? Read smwhere it is roughly 1 capsule of probiotic per 1 cup of nuts..
Could you put pieces of fruit in the mixture? Do you think they would get bad during fermenting and make the cheese tastes fouly? When would you put the fruit e.g. Pears in? Before put it in the fridge or when you form and roll it in the paprika? Your channel is really amazing! Your recipes are absolutely fabulous!! How do manage to come up with all of that great recipes but only eat raw? I know you feel better when eating raw but it takes a long time to cook all these things...for me - enjoying it afterwards is always the reward of the work! Keep up the amazing work!!
yes you can put fruit in I do dry fruit when I add them ...I have added the fruit before or after :) fermenting. And thank you for the compliment!!! I still have to cook for my family that is not raw lol. And I love creating if not art it's food lol. And thank you Martina
Well, i was thinking about Prickly pear..... i don know if it works, but using dehydrated flakes of this fruit or use it in form of powder, would give a really pink color to the cheese and also a little sour taste... i would follow this recipe and add some Prickly pear, i would let know how it goes .....
Hey Connie, so I made this cheese today.....:-)......and even already now it tastes delicious......so did I understood it right to put it in a paperbox and let it ferment in the refrigertor for a month untill serving? And the paperbox should be closed I guess? And the dehydration process before is necessary or could I even do it in the open oven at a low temperature?. thank you so much for sharing your delicious recipies....:-*
great!!! yes in a box. u don't have to dehydrate if u don't want just put it in a box. and lie it ferment. flip it once in awhile...change the paper under the cheese. and ur cheese will do great :)
Ok thank you Connie.........will it make a difference in the consistency if I put it in the refirigerator instead of the dehydrator? I mean will be as firm as if I dehydrate? :-)
Connie I STILL LOVE YOU! I have made your "egg salad" and now your paprika cheese but I omitted the spicy part. (I froze half of the steak I made to eat later. Your recipes are so easy that even I can do it. I'm not sure if I want to get into the blue cheese or stronger ones but keep up the good work. Next I am doing brie! Have you tried the Hawaiian volcanic red salt yet?
Hi there, thanks for this amazing recipe, what do you do if you don't have a dehydrator? also when you store it in a carton box do you wrap it with anything or leave it open? thanx again
Hi Connie, Awsome channel! I don't have a dehydrator but if I want to dehydrate it in het oven, how long should it go in and on what temperature? And do you need to cover the cheese with something while it's in there?
if u don't have one forget it. it will take a couple of days longer but it will firm and dry up. but them in a paper box like a shoe box in the fridge on paper towels.....check everyday...when u feel they are firm enough start fliping them everyday. till ur ready to eat :D change paper if you need to so it will uck up more moisture
Since we are gluten-free as well as vegan, I wonder if I could use the levain from my gluten-free sourdough instead of Rejuvalack in your cheese recipes? It has a very similar look and smell.
I made rejuvelac with quinoa. I basically followed your recipe. Soaked almonds for a couple of days (changed water at least twice a day) and peeled the skin. Blended almonds and other ingredients in your recipe in Vitamix. Left the mixture at the room temperature for a day without sealing. Seal the bowl and put the mixture in the fridge overnight. Shaped the cheese, coated with tapioca flour and dehydrated it at 105 degrees for a day. Wrap the cheese with wax paper and tie. Put it in a paper box with paper towel and aged for two weeks. The different things that I did was I put slightly less salt than the recipe and my cheese is not as tall as yours.
Connie's RAWsome kitchen It tastes funky to me but I can't tell if it is bad (like rotten). Could it be because of rejuvelac made of quinoa? I'll use wheat berries to make rejuvelac next time and see how it goes!
O.O rotten O.O wow don't eat it then it has to taste like a cheese like an aged cheese but not rotten!! Maybe I don't use quinoa for rejuvelac. not sure what that will taste like.
Connie's RAWsome kitchen I will discard this cheese just in case. This was my first time making aged cheese. I've made others fermented food such as non-dairy yogurt, kimchi, sauerkraut, miso etc. I will use wheat berries for rejuvelac next time and let you know how it goes! Thank you for replying to me. ☺️💕
yes in a box in a cool place check daily and flip when they hold their shape. make sure to change paper that is under and on top. if you don't have a cool place use fridge
Hi Kiaraskies :D yes Montreal Not selling them right now but if u follow me on FB facebook.com/healthnutscheeze/ I will be posting it there if I will start up again :) if I do it will be only fall and winter
Hi Connie, Thank you for posting wonderful recipes! I've been enjoying watching your show. :) I tried this recipe (without paprika, I just coated my cheese with tapioca flour). My cheese has been aged in the fridge for two weeks. I cut it open and found the inside of my cheese is kind of gray color and it doesn't taste like cheese at all. It tastes sharp and fermented but doesn't taste like cheese (not tasty). Did my cheese go bad? It's my first time making aged vegan cheese, and I am not sure what's going on. Thank you for your advise in advance. Love,
Hi Connie. Is there any way that I could use probiotic capsules instead of rejuvelac? I have a box of capsules that I don't want to throw away. If I can use them how many should I add to the mixture in your recipe? Thanks a million
So are those peppers hot? Is it the same as crushed red pepper? I love hot; but the old man not so much. I cant wait to try this. I made one just plain cashew cheese. Several weeks in the fridge and tasted great today!
Connie, I want to try to make your cheeses, but cannot find your recipe item or in stores for Rejuvelac. Can you please help! Thanks always RoW (rich).
Connie, I think I did something wrong....when I blended everything together, mine didn't come out as firm as yours did. Is it because I used cashews? It's almost as firm, but now quite. Also, please, please, please shoot out the recipe for your bleu cheeze cheeze! I'm most intrigued at how you got the blue veins running through there!
+Dianna Riley, CHHC, AADP yes cashew makes a softer cheeze but I am sure it uis still good no??? as for the blue i will do my best to put one up soon xox
I do I have so many here's the link to muy cheese...th-cam.com/channels/qDp2b2CMrPN9bsn7TAch-g.htmlsearch?view_as=subscriber&query=cheese+cheeze and this is my latest talking about where I age it. th-cam.com/video/v1CqV43g6TI/w-d-xo.html
That was a beautiful cheeze recipe! You had me going until the end and I saw that bleu cheeze! Did you post the recipe for that one? and how long is best to let those cheezes set and ferment before using them? I'm so motivated now to go and take my chances at making raw cheezes!
+Dianna Riley, CHHC, AADP Glad you liked it!!!! That is really up to you. Ucan eat it soft also. But if you want to really enjoy it let it go for weeks I say min 2 to 3 weeks. The longer u keep it the firmer it gets. Make sure u keep it in apaper box with a couple of holes for circulation.
YES TIME JUST PUT THEM IN A CARDBOARD BOX and use paper towels under them. only flip when they are firm enough to flip. and then flip dail;y and change paper
Your hearing alot from me. I knoww. Lol. But now i am excited all over again cause i just got my wheat berries at a sprouting stage. Tomorrow inwill add my water and start the rejuvalac process and gosh i cant wait to make cheese... i do have a simple question.. do you get your almonds local or maybe Amazon Because ive been using roasted cashews. I know. Im not crazy about that. But. But when in Rome right. Lol. And i am always scared about things being irradiated soo. I knowww i need raw nuts to do this proper aged cheese and would lovve to get to making this. 🤗🙏💝👍
I love hearing from you!!! :D yes you do need a good raw nut. it does come out so much better. I buy intown but yes u can get it online and if u buy the broken pieces like this they cost even less than the whole. www.amazon.com/gp/product/B00HQM72EW?ie=UTF8&tag=amazon0871e-20&camp=1789&linkCode=xm2&creativeASIN=B00HQM72EW&th=1
Connie's RAWsome kitchen i have yet another Q... Dod the. Uts. Any of them. Need to be whole and raw to fermented and do they need to spout.. as i do know the Tannins are just bitter YUKKKK ..😱😳🤣🤣🤣 but there is ALOT of goodie to sprouting and getting the enzymes and ,, idk. Stuff.. going... all i need to know is. What process is needed for your Cheeses cause i know .. after 4 yrs of scouring for info and buying useless books .., that your channel makes sooo much SENCE,, and i feel like i have hit the MOTHER LOAD of a SENSIBLE annd Doable Vegan diet... would God i had all the money ive wasted on diets... Youre so Honest in what you do and you truely L💝VE your food and sharing your recipies... it is a beautifull thing you do. Fo reeelz girl !!! Lol 😂
I just made this, it is at the fermenting overnight stage. I have it on top of the fridge. I did notice that my mixture didn't seem as thick as yours...so I added another teaspoon of Tapioca Flour. I hope it works out. I absolutely love your videos and I hearing your voice seems so familiar! :) What if you don't have a dehydrator?
if that doesn't work just bend up more nuts and add to ur mixture it will still do what it has to. U can never go wrong with vegan cheeze :) and thank you!!! if you don't have a dehydrator u can use ur oven on a very low setting or just put in fridge on paper towels and it will absorb the moisture just keep rotating the cheeze on dry paper it will take a little longer to age, but it will dry and age for u the same :)
Julie if u have patience u can do the box and paper towels to remove moisture :) no need to buy one. I used to use good 4 you...now my oven has it so if I need to I use that
Thanks for your quick reply. I just made the mozzalla ball with kappa I made a double batch they are in the fridge now, but I wanted to shred one and try it, I used some organic coconut oil that is cold pressed unrefined, but I can taste the coconut, do I need to use refined?
yes if you don't want that taste yes...but like I always say sometimes I like to mix a little of the cold pressed for that buttery taste. but just a little. Or just use the refined
Meow Glab I also live in the tropics with high humidity. I am interested to know if you tried to ferment this cheese successfully in hot weather, and if so, how many days did it take to make your cheese taste as it should please?
okay, can i use coconut flour instead? i am fasting (just like you when you made your blue cheese) but ill still be making your recipes with other nuts like brazil, sunflower and pumpkins because our other nuts are still on its way. i want to get started and culture them for at least a month :) i am worried about the tapioca and possible bad reactions in my cause in my gut, I've been on a fast for 50 days and may go another 50 more so my diet after has to be really clean. thanks for your lovely videos
coconut flour not sure it will do the same thing. I don't know I can't say yes to the coconut flour. U do need a starch ....it absorbs and good for u with the fast! I need to start one too waiting but I need to!!
thanks for the reply Connie's RAWsome kitchen. Im doing a fast called Master Fast System, this may be the Best fast out there...they say water fasting is too harsh for the body, you can check out the fb page or search youtube :))) ps. let me know if when you start another fast, you decide to do this one
ur very welcome :) maybe at the end of this month. I always do 1 week water then the rest juice. I love it my energy is off the top! :D can't wait to start mine :)
+Kendra Gilbert (Virgo's Alchemy) Kendra I get it at a store near my home ...akhavan . is there a bulk barn near u. u might find them there. I have also seen them at heath stores, even grocery stores
I was told that they actually banned the sale of "raw' almonds for some asinine reason...they are all pasteurized now. Every time I have tried to find them, even the ones that claim to be raw really aren't :-(
really huummmm. false advertisment?? I know were I get them I can get blanched. roasted and raw. When you taste the three the taste is different for each one. I would really be upset if they r not telling us the truth.
+Kendra Gilbert (Virgo's Alchemy) Wow, Kendra...where do you live? I live in New Orleans and Whole Foods carries them. That sounds a little fishy to me.
Good morning Connie could you share a America cheese recipe that really taste like cheese I've tried a couple of others recipes on line and I'm sorry but my puppy didn't even like it nasty
Hi Alenoosh :) it depends on ur dehydrator. I would say a day to 2 days. But becareful it doesn't crack if it does add starch on top. so nothing bad can do inside the cheese.
Connie's RAWsome kitchen its a professional dehydrator so 24 hours on 115 should be good right? When you say add starch if it cracks you mean I can add starch on top of the chili paprika coating?
I start off out side the fridge if I am not using them that same day they do in the fridge... always in the fridge do not leave them out for days they will be nasty
OUTRAGEOUS!!!!! I decided to "taste" it and ended up eating half of it for lunch!! This cheese is by far theee best that I have ever tasted!! I will do my best to let the other half ferment(for an hour or two-LOL). THANK YOU!!!
hahahah I know right. I always loved cheese and my vegan cheese no different I get hooked on it lol. But yes age it u will be happy you did
I will do my best!! May have to store it under lock and key and a friend's house who is on vacation and hasn't given me the keys-LOL@@conniesrawsomekitchen
This recipe is the bomb! I ferment the cheese 3-4 days and I've used it right away like a spread. I'm telling you, it's my crack!
lol You sound like me I Before I turned vegan I was a cheese addict lol Now that I am vegan I still am a cheese addict hahahaha I love my VEGAN cheese :D
Now I’m tempted god damn
So its ok to eat aged raw vegan pate as well?mine went up from the cup I put it in and wondering if its cool to eat it fermented like that ,lookin for an answer right now to see if i can eat it ..MINE HAS 2 LEMONS IN IT SO CAN'T SEE IF ITS SOUR OR NOT :))
thanks for the review--cannot wait to make it!
i seem to be alwyas finding these things that were filmed four, five, six years ago.
! This looks good. I made a cheese using miso and kimchi juice, with a little nutritonal yeast, wrapped it in cheesecloth and it got hardened up somewhat like your blue cheese looks. My mother declared it delicious, while she had been skeptical, being a real cows' cheddar cheese fan. my mix was soaked sunflower seeds and pistachios.
That is awesome! and yes I have some old videos u can watch :D I love making cheese and I have many of those
Damn why tf didn’t I find this channel earlier ?! Your recipes are the bomb
awwwwww thank you!!!! :D
You are a food wizard! You have helped me improve my seitan drastically, now they ask for seconds. Thank you :)
AWW THANK YOU :) THIS COMMENT MAKES ME HAPPY!
Thank you so much! I love your cheese recipes, I wish I get it done as well as you do
awwww thank you! :) u can do it!
Hello Connie, from South Germany! :-)Wow , I am so impressed by your cheese making skills !!!! I will definitly try this one soon! Thank you very much for sharing! :-*
Hello Iris :D so nice to meet you! :D and thank you so much!
Lools delicious! I have to buy some rejuvelac and start making vegan cheese! I also want to point out that I love how you don't waste anything! I'm the same way. :-)
This was absolutely fascinating and informative! Now I'm a subscriber and off to watch how to make blue cheese!!!!!!
:D thank you!!! Nice to meet you :) I will be adding more aged cheezes soon!!! Hope you like and enjoy them!
Gorgeous! So delicious looking! Real cheese! Thank you for sharing your wonderful recipe Connie!
my pleasure Kathleen
Loved the recipe. Thanks so much for sharing
Thanks for watching
Looks so good? Do you sell them?
Hi Connie!I did this recipe before but dehydrated on the fridge (it was great!!❤). Now I have a dehydrator and it is in there dehydrating for some hours. I intend to leave it there 20h . After that where can I put it to age? I have a wine fridge with a temperature of about 65F. Can I put it there? Or it will go bad at that temperature?will be in a paper box anyways,inside either the wine fridge or normal fridge.. thank you!!!❤
This view was great. Easy to see it all.
Thank you so much!! I made cashew cheeze the same way for my husband's birthday party today. You are a great cook. Did you post a video on how to make blue cheeze?
+Aida Strocovsky OH that's great :) No not yet but it does seem to be a demand on the blue lol. I will have to make one for u guys very soon! I still have blue in my fridge so as soon as those r done I will make more and make a video for u guys!! :D
Hi Connie how I love this recipe! I used cashews and did some different toppings but I just love the technique it really saved me working with soft cheese!
I can't see how to add a picture or I would send you one!
I love your videos and they are so helpful..... thank you for sharing your knowledge and your passion.....
aww thanks Donna and thank you for coming by to watch :D
Great demo Connie! Yours are always incredible!
Please help... How long can I keep Rejuvelac made with Mixed Rices in the refrigerator? I have jars for over a month and they still smell good. Are they safe to use indefinitely?
I have some 2 years old
You will know when it's bad
you do great vegan food videos thanks!!!
thank you!!
This looks sooooooo great! You're amazing!!!
thank you :D And it's really is good :D
Hi Connie :) I love you channel! I tried some of your recipes and everything was delicious :) I have no rejuvelac at hand and I was planning use 2 capsules of acidophilus and 1/3 cup water instead. Would 2 capsules be enough though? Read smwhere it is roughly 1 capsule of probiotic per 1 cup of nuts..
yes it will be fine to do that :) What's good about rejuvelac is that the cheese gets nice and stinky :D but yes u can use the capsules for sure :)
@@conniesrawsomekitchen will the probiotic capsules also give it a stinky scent?
@@billjoe39 some what rejuvelac does more
@@conniesrawsomekitchen good to know, I'll try both
Could you put pieces of fruit in the mixture? Do you think they would get bad during fermenting and make the cheese tastes fouly? When would you put the fruit e.g. Pears in? Before put it in the fridge or when you form and roll it in the paprika? Your channel is really amazing! Your recipes are absolutely fabulous!! How do manage to come up with all of that great recipes but only eat raw? I know you feel better when eating raw but it takes a long time to cook all these things...for me - enjoying it afterwards is always the reward of the work! Keep up the amazing work!!
yes you can put fruit in I do dry fruit when I add them ...I have added the fruit before or after :) fermenting. And thank you for the compliment!!! I still have to cook for my family that is not raw lol. And I love creating if not art it's food lol. And thank you Martina
Well, i was thinking about Prickly pear.....
i don know if it works, but using dehydrated flakes of this fruit or use it in form of powder, would give a really pink color to the cheese and also a little sour taste...
i would follow this recipe and add some Prickly pear, i would let know how it goes .....
Hey Connie, so I made this cheese today.....:-)......and even already now it tastes delicious......so did I understood it right to put it in a paperbox and let it ferment in the refrigertor for a month untill serving? And the paperbox should be closed I guess? And the dehydration process before is necessary or could I even do it in the open oven at a low temperature?. thank you so much for sharing your delicious recipies....:-*
great!!! yes in a box. u don't have to dehydrate if u don't want just put it in a box. and lie it ferment. flip it once in awhile...change the paper under the cheese. and ur cheese will do great :)
Ok thank you Connie.........will it make a difference in the consistency if I put it in the refirigerator instead of the dehydrator? I mean will be as firm as if I dehydrate? :-)
Connie I STILL LOVE YOU! I have made your "egg salad" and now your paprika cheese but I omitted the spicy part. (I froze half of the steak I made to eat later. Your recipes are so easy that even I can do it. I'm not sure if I want to get into the blue cheese or stronger ones but keep up the good work. Next I am doing brie! Have you tried the Hawaiian volcanic red salt yet?
Hi there, thanks for this amazing recipe, what do you do if you don't have a dehydrator? also when you store it in a carton box do you wrap it with anything or leave it open? thanx again
ur so very welcome :) u can just put it on a box open for a few days to help dry up. then when u can flip them u can start closing the box :)
Hi Connie, Awsome channel! I don't have a dehydrator but if I want to dehydrate it in het oven, how long should it go in and on what temperature? And do you need to cover the cheese with something while it's in there?
if u don't have one forget it. it will take a couple of days longer but it will firm and dry up. but them in a paper box like a shoe box in the fridge on paper towels.....check everyday...when u feel they are firm enough start fliping them everyday. till ur ready to eat :D change paper if you need to so it will uck up more moisture
Since we are gluten-free as well as vegan, I wonder if I could use the levain from my gluten-free sourdough instead of Rejuvalack in your cheese recipes? It has a very similar look and smell.
sure why not :D
I made rejuvelac with quinoa. I basically followed your recipe. Soaked almonds for a couple of days (changed water at least twice a day) and peeled the skin. Blended almonds and other ingredients in your recipe in Vitamix. Left the mixture at the room temperature for a day without sealing. Seal the bowl and put the mixture in the fridge overnight. Shaped the cheese, coated with tapioca flour and dehydrated it at 105 degrees for a day. Wrap the cheese with wax paper and tie. Put it in a paper box with paper towel and aged for two weeks. The different things that I did was I put slightly less salt than the recipe and my cheese is not as tall as yours.
and you didn't like the taste of it your saying?? that it taste bad??
Connie's RAWsome kitchen It tastes funky to me but I can't tell if it is bad (like rotten). Could it be because of rejuvelac made of quinoa? I'll use wheat berries to make rejuvelac next time and see how it goes!
O.O rotten O.O wow don't eat it then it has to taste like a cheese like an aged cheese but not rotten!! Maybe I don't use quinoa for rejuvelac. not sure what that will taste like.
Have u ever made aged cheee before??
Connie's RAWsome kitchen I will discard this cheese just in case. This was my first time making aged cheese. I've made others fermented food such as non-dairy yogurt, kimchi, sauerkraut, miso etc. I will use wheat berries for rejuvelac next time and let you know how it goes! Thank you for replying to me. ☺️💕
What if you don't have a dehydrator? Is there another way?
yes in a box in a cool place check daily and flip when they hold their shape. make sure to change paper that is under and on top. if you don't have a cool place use fridge
Hi Connie! I have watched your videos for almost a year now and only just realized you are located in Montreal! Wondering how I can buy your cheeses?
Hi Kiaraskies :D yes Montreal Not selling them right now but if u follow me on FB facebook.com/healthnutscheeze/ I will be posting it there if I will start up again :) if I do it will be only fall and winter
Hi Connie,
Thank you for posting wonderful recipes! I've been enjoying watching your show. :) I tried this recipe (without paprika, I just coated my cheese with tapioca flour). My cheese has been aged in the fridge for two weeks. I cut it open and found the inside of my cheese is kind of gray color and it doesn't taste like cheese at all. It tastes sharp and fermented but doesn't taste like cheese (not tasty). Did my cheese go bad? It's my first time making aged vegan cheese, and I am not sure what's going on. Thank you for your advise in advance. Love,
I would love to know ur process. it should taste sharp because it has been fermented. but it should taste good not bad.
Hi Connie. Is there any way that I could use probiotic capsules instead of rejuvelac? I have a box of capsules that I don't want to throw away. If I can use them how many should I add to the mixture in your recipe? Thanks a million
Yes, absolutely I would put 2 :D
Thank you very much.
Hi Connie! If you have people that don't like so much heat what else could you roll it in? Thanks in advance :)
Hey Carol :) anything really. u can leave it plain or add herbs :) the herbed ones r great!
Thanks for the video! It would be great to also have written instructions to follow.
thank you and working on that
So are those peppers hot? Is it the same as crushed red pepper? I love hot; but the old man not so much. I cant wait to try this. I made one just plain cashew cheese. Several weeks in the fridge and tasted great today!
paprika and chili flakes but u can change it up how u like :D
Connie, I want to try to make your cheeses, but cannot find your recipe item or in stores for Rejuvelac. Can you please help! Thanks always RoW (rich).
here u go very easy to make. and it's my pleasure :)
Connie, I think I did something wrong....when I blended everything together, mine didn't come out as firm as yours did. Is it because I used cashews? It's almost as firm, but now quite. Also, please, please, please shoot out the recipe for your bleu cheeze cheeze! I'm most intrigued at how you got the blue veins running through there!
+Dianna Riley, CHHC, AADP yes cashew makes a softer cheeze but I am sure it uis still good no??? as for the blue i will do my best to put one up soon xox
Hi Connie,, is there a follow up video about the aging stage after you dehydrated the cheeses?
I do I have so many here's the link to muy cheese...th-cam.com/channels/qDp2b2CMrPN9bsn7TAch-g.htmlsearch?view_as=subscriber&query=cheese+cheeze and this is my latest talking about where I age it. th-cam.com/video/v1CqV43g6TI/w-d-xo.html
That was a beautiful cheeze recipe! You had me going until the end and I saw that bleu cheeze! Did you post the recipe for that one? and how long is best to let those cheezes set and ferment before using them? I'm so motivated now to go and take my chances at making raw cheezes!
+Dianna Riley, CHHC, AADP Glad you liked it!!!! That is really up to you. Ucan eat it soft also. But if you want to really enjoy it let it go for weeks I say min 2 to 3 weeks. The longer u keep it the firmer it gets. Make sure u keep it in apaper box with a couple of holes for circulation.
+Dianna Riley, CHHC, AADP No I don't have the blue one up yet
Connie, would it be possible for me to get the bleu cheeze recipe from you? It looked fantastic and scrumptious and I'm anxious to try it!
I am going to try and put one up next wekk :D
I thank you so much Connie! That I would appreciate very much. I've already made the other Spicy Chili Cheeze and it's in the fridge aging!
Hi Connie. I don't have dehydrator. Is there anyway to age this cheese without a dehydrator? Thanks
YES TIME JUST PUT THEM IN A CARDBOARD BOX
and use paper towels under them. only flip when they are firm enough to flip. and then flip dail;y and change paper
Your hearing alot from me. I knoww. Lol. But now i am excited all over again cause i just got my wheat berries at a sprouting stage. Tomorrow inwill add my water and start the rejuvalac process and gosh i cant wait to make cheese... i do have a simple question.. do you get your almonds local or maybe Amazon Because ive been using roasted cashews. I know. Im not crazy about that. But. But when in Rome right. Lol. And i am always scared about things being irradiated soo. I knowww i need raw nuts to do this proper aged cheese and would lovve to get to making this. 🤗🙏💝👍
I love hearing from you!!! :D yes you do need a good raw nut. it does come out so much better. I buy intown but yes u can get it online and if u buy the broken pieces like this they cost even less than the whole. www.amazon.com/gp/product/B00HQM72EW?ie=UTF8&tag=amazon0871e-20&camp=1789&linkCode=xm2&creativeASIN=B00HQM72EW&th=1
Connie's RAWsome kitchen i have yet another Q... Dod the. Uts. Any of them. Need to be whole and raw to fermented and do they need to spout.. as i do know the Tannins are just bitter YUKKKK ..😱😳🤣🤣🤣 but there is ALOT of goodie to sprouting and getting the enzymes and ,, idk. Stuff.. going... all i need to know is. What process is needed for your Cheeses cause i know .. after 4 yrs of scouring for info and buying useless books .., that your channel makes sooo much SENCE,, and i feel like i have hit the MOTHER LOAD of a SENSIBLE annd Doable Vegan diet... would God i had all the money ive wasted on diets... Youre so Honest in what you do and you truely L💝VE your food and sharing your recipies... it is a beautifull thing you do. Fo reeelz girl !!! Lol 😂
Hi Connie. Is there anyway that I can replace the almonds with cashews instead?
yes fr sure you can :D it will have a different colour and taste but still very good :D
I just made this, it is at the fermenting overnight stage. I have it on top of the fridge. I did notice that my mixture didn't seem as thick as yours...so I added another teaspoon of Tapioca Flour. I hope it works out. I absolutely love your videos and I hearing your voice seems so familiar! :) What if you don't have a dehydrator?
if that doesn't work just bend up more nuts and add to ur mixture it will still do what it has to. U can never go wrong with vegan cheeze :) and thank you!!! if you don't have a dehydrator u can use ur oven on a very low setting or just put in fridge on paper towels and it will absorb the moisture just keep rotating the cheeze on dry paper it will take a little longer to age, but it will dry and age for u the same :)
Thank you. :)
b0ygrinder ur so very welcome!!!
Thanks Much for Sharing!
my pleasure :D
hi Connie, love the vids, thank you. has anyone tried using almonds with the hull? i cant get the hulled where i live. i will try anyway.
thank you :) you can it just looks prettier without
Can quite understand what you fermented to make the vegan cheese it would be nice it have ingredients like done on other ones
I make rejuvelac I have recipes up on youtube. and I also have a ppdf file on my website
Hi Connie, What is the best hydrater for this? I don't have one yet but I want to try this cheese
Julie if u have patience u can do the box and paper towels to remove moisture :) no need to buy one. I used to use good 4 you...now my oven has it so if I need to I use that
Thanks for your quick reply. I just made the mozzalla ball with kappa I made a double batch they are in the fridge now, but I wanted to shred one and try it, I used some organic coconut oil that is cold pressed unrefined, but I can taste the coconut, do I need to use refined?
yes if you don't want that taste yes...but like I always say sometimes I like to mix a little of the cold pressed for that buttery taste. but just a little. Or just use the refined
could you add the herbs and spices mixed in or would it not turn out?
for sure it will change the colour if ur ok with it.
I live in the tropics... is it ok to leave it out to ferment for a day? It's super hot here
yes for sure :)
Meow Glab I also live in the tropics with high humidity. I am interested to know if you tried to ferment this cheese successfully in hot weather, and if so, how many days did it take to make your cheese taste as it should please?
if you ever came out with a cookbook I hope you notify your subscribers I'd be the first one and I would be the first to purchase one
Thank you!!! I will :D
hi thanks for this :) why did you add the tapioca starch? is it to feed the bacteria?
it seals the cheese :)
okay, can i use coconut flour instead? i am fasting (just like you when you made your blue cheese) but ill still be making your recipes with other nuts like brazil, sunflower and pumpkins because our other nuts are still on its way. i want to get started and culture them for at least a month :) i am worried about the tapioca and possible bad reactions in my cause in my gut, I've been on a fast for 50 days and may go another 50 more so my diet after has to be really clean. thanks for your lovely videos
coconut flour not sure it will do the same thing. I don't know I can't say yes to the coconut flour. U do need a starch ....it absorbs and good for u with the fast! I need to start one too waiting but I need to!!
thanks for the reply Connie's RAWsome kitchen. Im doing a fast called Master Fast System, this may be the Best fast out there...they say water fasting is too harsh for the body, you can check out the fb page or search youtube :))) ps. let me know if when you start another fast, you decide to do this one
ur very welcome :) maybe at the end of this month. I always do 1 week water then the rest juice. I love it my energy is off the top! :D can't wait to start mine :)
When you say leave in a cool place do you mean the fridge or cool place but not the fridge?
OK in the winter time, I use my garage because it's not heated...but otherwise the fridge that how I age it
Hi Connie! I don't have a dehydrator any suggestions?
np just let them slowly dry up in a paper box on lots of paper towels. when they feel firm flip every day...and change paper has it get too wet.
Connie where do you get the raw almonds? I cant find any raw :-(
+Kendra Gilbert (Virgo's Alchemy) Kendra I get it at a store near my home ...akhavan . is there a bulk barn near u. u might find them there. I have also seen them at heath stores, even grocery stores
I was told that they actually banned the sale of "raw' almonds for some asinine reason...they are all pasteurized now. Every time I have tried to find them, even the ones that claim to be raw really aren't :-(
really huummmm. false advertisment?? I know were I get them I can get blanched. roasted and raw. When you taste the three the taste is different for each one. I would really be upset if they r not telling us the truth.
+Kendra Gilbert (Virgo's Alchemy) Wow, Kendra...where do you live? I live in New Orleans and Whole Foods carries them. That sounds a little fishy to me.
I believe California makes them hear all almonds. Idk about anywhere else that does the same.
OMG I want dat cheeeeze - gonna make this asap
sooo good too :D I make mine extra spicy for every bit I take ....it takes one back at me lol
Good morning Connie could you share a America cheese recipe that really taste like cheese I've tried a couple of others recipes on line and I'm sorry but my puppy didn't even like it nasty
What state do you live in, Connie? I'm in Brooklyn..
I'm Canadian :)
Hi Connie How long do I need to keep the cheese in the dehydrator and at what temperature?
Hi Alenoosh :) it depends on ur dehydrator. I would say a day to 2 days. But becareful it doesn't crack if it does add starch on top. so nothing bad can do inside the cheese.
and 115 to 118 for temp
Connie's RAWsome kitchen its a professional dehydrator so 24 hours on 115 should be good right? When you say add starch if it cracks you mean I can add starch on top of the chili paprika coating?
NO NO no starch on the chili 3 I was thinking white cheese. No, in that case, add a little paprika on top. Sorry about that
Connie's RAWsome kitchen thank you so much. I’ll dehydrate for 24 hours and will let you know in few weeks time how it turned out x
What else do you use rejulevac for.? just looking for information.
it's simply a PROBIOTIC :) u can use in in yogurt, cheese, u can drink it as a shot..in a smoothy
I know that.Just wondering.
James Hicks :)
Could you make this nut free? Maybe with sunflower seeds?
Yes I have made it pout of sunflower seeds. if ur ok with a darker cheese sure u can use that
awesome thanks for the reply. I am allergic to tree nuts, would love to try the cheese.
let me know how it comes out for u. :)
❤️
what's the base of your rejuvelac? Wheat berries?
yes orangic wheat berries :D
Ciao ,posso fare senza essiccatore,in frigorifero giusto?
si
@@conniesrawsomekitchen grazie mille
Thanks!
ur so very welcome :)
Sorry, Are you sure tapioka starch is a raw product?
you just made me want to make glutenfree rejuvelac.. thanks :)
awesome
Does it need to ferment for a month??
the longer u ferment it the stronger an aged cheese it will be
I love all your videos but unfortunately I am unable to watch some of them because the music is making me feel anxious.
How do you make rejuvelack?
th-cam.com/video/E1sWP3YdXsc/w-d-xo.html there u go :)
Do you soak your nuts for a week in the fridge or out?
I start off out side the fridge if I am not using them that same day they do in the fridge... always in the fridge do not leave them out for days they will be nasty
I do not have a dehydrator. What is the option?
just let it dry on it's own :) in a box in the fridge in a paper box
It's 2018, I hope Connie got some molds by now...😏
Why do u soak a week? Vs overnight
you can do it overnight I like mine longer because they are softer. A lot creamier when u make the cheese. but u do have to rinse everyday
4:22 lol
lol it does sound awful lol
@@conniesrawsomekitchen ikr. Had to stamp it lol
How does starch cook?
in this cheese??
Your creations need to be in Whole Foods or a restaurant
ur so sweet!!! :D
@@conniesrawsomekitchen Maybe you can contact them and suggest selling your products at their markets. That'll be great.
recipe?
hmmmmm the ad that ran before this video was for hillshire smoked sausage and ham. Pass LOL
pass on the cheese or the ad?? the only tag I have that isn't vegan is spices ( used on my vegan cheese )
The ad lol Your cheese looks awesome.
thanks Loopy
Thanks but rejuvelac recipe please.
I have videos on it :D very easy to make. check it out!!
I could not hear what kind of nuts you soaked???
almonds :)
Ola!!!tudo bem? você poderia colocar a receita completa abaixo ,por favor ,pois não sei falar ou escrever em inglês.Obrigada,beijos.
Use miso instead of salt.
I do us miso in some recipes but if you want to have a good aging u do need salt
tapioca is not raw for info.