Almond Brie
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- This artisan Almond Brie is the creamiest and tastiest vegan cheese I’ve ever had. If you are wondering if it melts, you won’t be disappointed!
The written recipe:gourmetvegetari...
Kitchen Essentials: www.amazon.com...
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Music: Earnest by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommon...
Source: incompetech.com...
Artist: incompetech.com/
Music: Adagio in C minor by Yuliya Lebedenko
musopen.org/mu...
I posted the vegan camembert video made from cashews earlier this year, and I was asked if it melts by so many people. It was a disappointment to say it didn't. Ever since I have been determined to make vegan cheese that can be melted, and here it is!
I'm confident saying this cheese is amazing!
Its posibble to make it melt with cashews? Its because of the procedure or the nut that it can melt?
@@jorgegandulfo7152 Same question :)
@@jorgegandulfo7152 Yes, the extra step of using the milk curd to make the cheese is the key. I tried the same method with cashew milk a few times but it’s too soft to stay round. Once I removed the form, the cheese collapsed.
@@melissalaparra3040 Yes, the extra step of using the milk curd to make the cheese is the key. I tried the same method with cashew milk a few times but it’s too soft to stay round. Once I removed the form, the cheese collapsed.
Beautiful video! Thank you very much!
Finally worthy vegan cheese!!! I think it's a revolution in the history of vegan cheese ;)
Thank you so much!
Not only does this look delicious, the video is very well shot and produced. It's beautiful. And kind of hypnotic.
That was really amazing. Thank you for demonstrating how to make vegan Camembert.
Thank you so much for your kind comment!
OMG! Pure art-artesian cheese. Guilt free pleasure. Thank you!
Thank you so much!
Almond cheese is delicious 😋 Thank you for posting this!
You're welcome, and yes, it's very tasty.
what are exactly the names and where do you get the probiotics and the other ingredient you put in the milk curd and are there any simple substitutes for these ingredients that you can find in an ordinary kitchen. Thanks for your excelent video and the amount of care you put in to achieve such great result
I'm binge watching all your videos and loving loving loving!!!!
Thanks to you, I know what I’m supposed to do with my 3 kilos of almonds. 😹👌
Yay! you'll enjoy it very much!
Thank you so much for making this almond cheese much more than a video but a true experience. Perfect... The music made it over the top... If there were contests for videos like this, you would get top honors... I will try and make your creation like you did... Thanks again, I very much enjoyed it... :)
Fantastic
Thank you so much!
I actually don’t have any questions but i just wanted to say not only is this cheese video so gorgeous in every aspect of your filming it but so relaxing to watch as well! I am so at peace now i get the sense of i make this cheese I’ll be this relaxed for 10-12 days straight! So now I’m off to discoverer where to purchase what i need to make it! Phenomenal presentation! 💜
Thank you so much for your kind words. I'm so happy to read them and to know that you like my video and going to make this cheese, I'm positive you'll enjoy making as much as I do!
@@GourmetVegetarianKitchen thank you so much! I’m looking forward to it. I’ll let you know how it turns out. 💜
😍😍 this was amazing!!!
Thank you so much!
The whey is an amazing vegetable broth. Freeze in an ice cube tray to add to recipes as needed.
Since the time of the Roman Empire, residents of what is now Spain and Portugal have used extracts of the artichoke plant to curdle cheese. If you have friends there, ask how it is done.
Wow! Fantastic tutorial! Can’t wait to try it!
I haven’t even watched it yet and I liked it lol
Thank you so much, I hope you watched it :)
Lovely
Thank you so much!
I definitely will try this
Thank you for amazing cheez.
Your videos are so beautiful. Thank you.
Thanks so much for watching my videos, I'm so happy you like them!
What is the role of the salt in the milk preparation?
Great!
Thank you so much!
This is wonderful! Have you tried adding the probiotics during the curdling instead of after having drained the curdle? If possible that could save a lot of time because draining and fermentation would happen at the same time! :D
I think you'd lose a lot of the probiotics to the drain water
@@melody5437 I actually tried and it is successful! It doesn't matter if overtime some of the probiotics fall with the draining water because in the while they very quickly proliferate all over the ricotta. :)
@@Corilo91 Well, that's cool! I wouldn't have thought the remainders would proliferate quickly enough. Thanks!
How many days can I keep it in the fridge?
Honestly, I don't know for sure because we usually finish one cheese within a few days. I think 2 weeks should be fine.
Thank, very informative 💯. The whole concept is new to me and you demonstrated it very clearly for an absolute beginner.
What do you o with the grated squeezed almonds left from the first stage of filtering ?
Thanks for the recipe. Would a lime work in place of the lemon? It's kinda difficult to find lemons here.
Yes, absolutely!
Why did you use pc and geo together?
I learned this from dairy brie, and I try to keep it the same. I'm sure you can only use PC to make it.
Can something be substituted for water kefir when making the cashew camembert?
Your videos are amazing! i love to buy capsules of plant probiotics, to begin with the experiences :) can you help me with a link? i can´t find them im my home town... thank you
😍
where can I find the pulvery things? 🤓 I had searched for it on amazon but there are so many and non of theses seems to be the right 😶
Yep, this video got my sub!
Thank you so much for your support!
One thing I loved about cow milk brie cheese was its slight saltiness. Is the only saltiness of this cheese from the light sprinkle on both sides?
I add some salt in the milk too.
Hi ; Why do not you add the Arabic translation? I am a good follower for you and I learn a lot from you. Thank you and always wish you success.
Thank you so much for your support. I'm so sorry, I don't know how to add subtitles to my video yet, I'll try to look into it soon. If you go to my website, you can copy the written recipe, paste it t google translate and you can read it. gourmetvegetariankitchen.com/2020/12/10/almond-brie-vegan-cheese-that-melts/
Hi :D And thank you for making such wonderful creations! I am in the process of making your camembert and roquefort cheeses, but might just add this to the list as soon as they are out of the winecooler. It looks delicious. I am unable to find the wooden boxes for maturing in the fridge - do you think a small cardboard box might do??
In the recipe you say the reason you moved to almond rather then cashew was because it was too runny to point it tends to grow bad mold.
TL;DR did you try experimenting with almond/cashew mixtures as well while developing this recipes?
No, I haven't tried mixing them together, but it's such a good idea. I'll definitely try that in the future, thank you!
I want to make this, I believe it's not refrigerated till the last 3 days. How can I keep at 56 F without refrigerating? 😬 I live in a tropical area.
I love your recipes! Can you tell me how you get the right temperature to age the cheese. i only have a fridge. would that also work or is that to cold?
can i use bro biotic only ?
cause i don’t wanna use bencilin
What is Filtered water?
Can I use normal water? 🤔
Can I you storebought almond milk?
Hi, may I ask you some questions please? Are Geotrichum Candidum and Penicillium Candidum safe and healthy? Can I use only Penicillium Candidum in this recipe? Where to buy small sushi mat as the one you used in the video? Thank you so much in advance.
I eat raw vegan 97% of the time due to food sensitivities and allergies. My nutritionist tested her blue cheese recipe (3 month fermentation in fridge) after I made it and it was safe for me. I am very careful of everything I eat and breath on a daily basis. If you are not as sensitive with food as I am, you should be fine but everyone's body is different.
I have not made this cheese buy I did make her blue cheese recipe so not sure if you can only use Penicillium Candidum. The small sushi mat is found at any asian grocery store. Have fun and good luck!
How long can you age it?
Anywhere from 2 days and longer. It will get firmer as it's aged.
Hi, first of all I love all your work!
I started making the vegan Brie,if it will work it will be the first time I will taste real cheese because I’m allergic to dairy+vegan, which is very exiting!
I also have a question, I live in a warmer climate and I was wondering what to do if I can’t find a place in my house which is 53-56 degrees, is it still possible if the temperature which it ferments in is room temperature?
I just made this and didn't have the right temperature in my home. I don't know if you have tried yet, but using a styrofoam cooler with reusable ice packs worked perfectly. I swapped out the ice packs once a day. I work in a lab and we have stuff shipped all the time in these coolers with ice packs, so I just reused those.
can i substitute the cashew for almond? (in the camembert recipe) 😥?
I have tried it a few times, but the curd from cashew milk was too soft to form the cheese. I had to leave it in the form longer than it should be (1 night) and the timing for the mold to grow wasn't right. If you want to use cashews, I highly recommend using the same method I use for cashew camembert. However, you should try it yourself, you might succeed.
Can I substitute the salt with something else?
Do you sell your vegan cheeses? If so, where?
No, I don't sell my cheeses.
Where can I but the breathable box, I can't seem to find them.
Have you tried Etsy?
What type of salt did you use?
I use pink himalayan salt.
I am lactose intollerant and neither vegan nor a cook in any way, shape or form but have just ordered a bunch of ingredients and tools for this recipe so please pray for my kitchen.
Do update on how it went❤
I love all your videos, the whole thing is just amazing, the music and the aesthetic is so calming! I really want to try this but college student life makes it more difficult, maybe during break I can convince my dad to make vegan brie with me :)
Thank you so much for your kind words, I don't remember having time to do anything like this in college either. I hope your dad will make it with you soon.
in my 16 years of being on youtube this might be one of the favorite videos I've watched. So relaxing and poetic.
Your channel has opened a whole new world to me. THANK YOU
I have always found vegan "cheese imitations" rather unsatisfying, but your "recipes" looked very intriguing and I gave them a try.
I started with cashew roquefort. It's still ageing (looks to me roquefort has far the longest process among your cheeses) but I tasted some "in the process" (after only 11 days) and it's already so good.
I also tried the almond cultured ricotta (amazing). Some I ate after just one day, and with the rest I decided to try and make some almond roquefort (I currently only have penicillum roquefortii at home), let's see what happens.
Have you tried to obtain milk from cashew and make softer cashew cheeses? I don't have any idea if this can work out, maybe cashews are not suited for milk...
I just ordered some penicillum candidum , and I will make some more experiments.
Ah, with the paste that remained after extracting the milk from the crushed almonds I made a sort of spinach and (fake) fresh cheese strudel (a typical local recipe here). Nobody guessed it was not cheese :)
Cashew make a deliciously creamy milk in my opinion! You can definitely get a great cream cheese using them :)
Also, could you share the details of the strudel? I'd love to try it as well!
I can stress enough how much i appreciate your channel. Am currently finishing the apple cider vinegar and now im going to start with your cheese series.
Thank you!!
Thank you so much for your kind words, I'm so happy to hear that you made ACV. This cheese takes less time to make!
The "PERFECTION" 😉
Thank you so much!
You are amazing! Most vegan cheese I have eaten is disgusting... I wish I could buy yours... maby one day!
Much love from Switzerland
Thank you so much. I know what you mean about most vegan cheese on the markets, but I'm so confident to tell you that this cheese is amazing. I hope you try making it some day.
@@GourmetVegetarianKitchen + Where do I buy the weird additives? The acidophillus OK , but the other things?
@@cristinadriviera8144 hey! this is a little late but I think you should be able to get them at a pharmacy..maybe you can even get them on the internet (make sure that are vegan) :)
Honestly this is so impressive. I don't have enough patience 😔
Thank you so much. Yes, it takes some patience but it's really worth it!
I'm sold. I was taught cheese making with raw milk, but honestly, this is way easier. I bought the wine fridge, and was as at a loss of what to do with it, as I decided, milk cheese aka Brei, Camembert 3tc was way too complicated for this ol gal. I think I'll do this instead, and put this little fridge to good use.
I quite like vegan cheese as a vegetarian.
Soooo happy to have found your channel 😘
It’s almost a religious experience
Can I just say, everything impressive and beautiful. But I’m mostly impressed by the choice of two of the saddest compositions of all times: Moonlight serenade by Beethoven and Adagio by Albinoni. I’m curious about these choices ☺️
Thank you so much. I love classical music and thought the feel and length of these two pieces go well with my video.
Thank you! I love the way in which you create your cheese: with so much love, organic, with gratitude and grace. You are an inspiring artist 😊
Hello! I love this channel and its content ^^.
It may be a stupid question, and I think it is... But 15bln probiotics are hard to find here in Brazil, 25 and 30bln are much easier...
They can be used, right? I'd just have to use less capsules, correct?
Also, Geothricum Candidum is REALLY hard to find here, is there a substitute?
Thanks!
Yes, you can use 2 capsules of 30 billion CFU instead. I'm sure you can use Penicillium Candidum only. Thank you so much for liking my channel.
@@GourmetVegetarianKitchen thank you so much!
Questions 1 How long can that last before expiration? 2. Where can i get those pro biotics added ? 3. Can the almonds roasted be use ? Thanks and hello from Canada 🇨🇦
I am so excited to try making your beautiful cheeses! before i became vegan, I used to make my own ricotta...Now, I also love to make my own tempeh and tofu. The flavors of homemade are far better than anything store bought! My family has many nut allergies so I am so happy to discover your almond cheeses(almonds are fine)! This is a real breakthrough for us! thank you for such beautiful videos and for taking the time to share such wonderful food discoveries with such a poetic heart!!!🥰
Guess I'm making a charcuterie board lol. I got a great recipe for vegan prosciutto, vegan ham, vegan turkey, and now these amazingly beautiful cheeses! Thank you so much, the book club is going to be awesome ☺️❤️
Can you pass me the vegan cured meat please?🥺
OMG you are an artist, that was so beautiful
Thank you so much!
WOAH! This is amazing! I also had no idea you could curdle almond milk like that. Subbing!
Thank you so much for your support. Yes, it's pretty easy to curdle almond milk with lemon juice !
Where can you get a cheese box like that ?
Try Etsy, I saw a few vendors from EU have them.
Thank you very much for sharing! You are amazing, and I’m certain this will be delicious.
You're welcome, and thank you too. Yes, it's very tasty!
Thank you very much for sharing , very artie videos and skills. What kind of biotics do you use?
She has a link in her description that brings you to her Amazon list where you can get all of the stuff she used, it'll say the type of probiotics. And it's all within average pricing.
This is such beautiful presentation. It is so healing and inspiring. I look forward to trying this. You demystify the process yet, I know I will benefit from doing this from start to finish. Looks delectable! 💜⭐💙⭐💜⭐💙⭐
Thank you so much, I'm so glad you are going to make it!
This is great, thanks for sharing! Do you think I could just continue to use cheesecloth instead of parchment or would it dry out too much? I've been able to eliminate that kind of waste and would really like to continue without buying it.
Good question, I have never use cheesecloth for flipping before but I'm pretty sure you can. I wipe off the paper and let it dry after each time, then I reuse it until I can't. I'm so glad to hear about you are trying to use less resources, we have the same idea!
Honestly this was the best thing I’ve ever watched.
What if I just put probiotics in it and I don’t add penicillium candidum? Will I get a similar result? Is there any substitute I can use?
Without penicillum candidum, you won't get the white rind, but you can eat it as cultured cream cheese instead.
Looks amazing! Will freezing change the texture of this cheese?
From what I can tell the powders arent vegan. The 2 sources she mentions arent either.. theres a few cultures specifically labeled vegan for the spores and they are liquid. The bacteria are tricky, nearly all but sole feta and yogurt cultures grown on lactose which is why probiotic capsules are used. Lots of easy to get and diverse mixes of lactobacillus ect.. certain ones for specifically flavors and textures (like swiss) seem nearly impossible to find vegan. I'm fairly certain these could perhaps be re-cultured on to dairy free substrates... I saw a few on maltodextrin in European sources.
Your execution was elegant & exquisite. Nicely presented. Bravo!
Thank you very much, I'm very happy to hear it!
You are a legend!!! Thanks for so many incredible recipes👏🏻👏🏻👏🏻🥰❤️
Thank you so much!
ugh I wish I wasn't allergic to penicillin, any other substitute? That looks divine.
Oh no, sorry that you are allergic to P.C. Unfortunately, I don't know of anything to substitute it.
Thank you dear 👍😅👍😅👍😅👍😅❤️
This is my second time watching this video. This is art. Beautifully demonstrated. Everything is just amazing. You're a very talented lady.
would it work in a warmer climate? even the first part, with the curd... I want to make it but I'm afraid it would go bad :(
when I make milk curd during the warm months, I put it in the fridge to separate overnight.
m making it in a warmer climate !! ill tell you how it turns out when the cheese s complete n what adjustments i made to make it suitable for warmer climates :D
edit: it worked perfectly !!
just place it in the fridge throughout the entire process
it'll work as long as you give it a few more days
you'll have to be extra patient but it's so worth it
A tempos tenho procurado por isso. Estou até emocionada por ter encontrado alguém que compartilha do seu rico conhecimento. Muito obrigada de verdade!!! ❤
Also where did you buy the Geotrichum Candidum that is vegan?
From what I learned, GC is 99% vegan. You can contact Cashewbert.com, I know they have vegan GC.
Hello Jeem, Thank you so much for your videos, they are fantastic :) I have been thinking of trying to make the Almond Brie as well as the Cashew, in both, you add Probiotics? does it matter which once? are they added for gut health or are they part of the fermentation??
Thanks again for all your video and your lovely website as well :)
The probiotics are for the fermentation, but they are also good for your gut health. Now, that I’m more comfortable making plant- based cheeses, I use rejuvelac from sprouting my whole grains instead. It works great and 100% cruelty free! Thanks so much for watching my video!
@@GourmetVegetarianKitchen thanks for the super fast answer and again thanks for the great inspiration 🌞
@@GourmetVegetarianKitchen also, what whole grain do you use? I just tried to read about Rejuvelac and it seems that it can be made from any grain or pseudocereal, but I imagine with different result? And since its a liquid, do you then just substitut the water for the Rejuvelac and skip the tspn of probiotics? I'm asking all these things cause I really want to try your recipes myself ☺️ I hope that it's ok ☺️
Q... where can I find these little cheese boxes ?!)
I saw a few vendors selling them at Etsy.
Looks amazing!
Where can I get the penicillin and geo from
Also I have some vegan probiotics, will they still work?
Thank you so much. You might want to check New England Cheese Making Company (not sponsored) or amazon. Yes, vegan probiotics works, that's what I use too.
I love your all Recipe
Thank you so much, I'm so happy you like my recipes!
I must tell you how thrilled I am at the outcome of this very delicious cheese! Yesterday, after giving it a few days to settle in the fridge, my husband and I decided to taste it! It was sooo delicious...creamy, smooth, a touch of fresh lemon, and of course the taste and smell of the lovely brie skin that formed on the cheese! My husband said: "This is the best tasting vegan cheese of all the one's I've tried (he is a tough critic!) Thank you for such a wonderful recipe!
That's amazing!! Sadly It Will cost like a arm and a leg This amount of almond where i live haha, but i'm looking for the cashew's camembert.
Thank you so much. I'm sad to hear that almonds are expensive where you live. You can definitely use cashews instead, it's just softer and a little harder to stay in round shape making it this way.
Your channel is amazing, I'm addicted to watching you make cheese with these calming kitchen sounds and beautiful classical music (:
Hope I'll have the courage (and the utensils) to make one of my own someday! Hehe
Thank you so much for your kind words. I'm so happy you enjoy my channel.
Ok, this is it. I'm going to try to make this now.
Yay, I am so glad you are going to try. You can use rejuvelac, or kombucha instead of probiotics!
Lovely videos and recipes! Got me excited to try and make my own brie - however it is now day 6 and I have yellow & green mould growing on my brie! And the white mould is producing tiny black dots at the ends? Please help! I am keeping it in 10 degrees in a fridge on a lowest setting, humidity around 79%. Should I cut off the yellow bids? Or wait till the white mould is finished growing? Do you think thats a lack of ventilation? Or not sterile enough environment? I would appreciate any advise...what went wrong? Thank you! KK
Esse é o canal vegano mais top do mundo!
Will probiotic yogurt whey work instead of the lemon to separate the curds?
Also , I haven't seen any recipe with walnuts or hazelnuts for milk, yogurt , cheese etc , you just don't use them usually ?
I enjoy walnuts milk and would like to know if specially hazelnuts (or walnuts) will ferment as well as almonds ?
Today I've set my milk kefir grains in almond milk for the first time , hope they will do a great job 🙂
Thanks for your amazing videos , really inspired me as a non-vegan , my next try will be hazelnuts milk kefir , or yogurt🙂
Absolutely looking perfect and very delicious !!! Thank u so much for sharing.
You're welcome!
When you soak the nuts overnight, do they need to be in the refrigerator or out on the counter? Great video! Loved the music!
Is it possible to make an aged vegan hard cheese without probiotics capsules or penicillin? With some more easily accessible ingredient, like miso paste, kimchi brine, plant yoghurt whey?
Thank you very much beforehand for response, and thank you for these amazing, impossible-seeming vegan cheese videos that you are making, I'm especially amazed at this milk curd based one that melts naturally without any coconut oil, agar agar, or even tapioca starch - it's incredible
Thank you for sharing this amazing recipe. You are an artist. Unfortunately, I don’t have time to make this recipe step by step. I work 6 days in the week and only one day off. and take public transportation which is 6 hours daily . By the time I got home, I am exhausted and extremely tired and I don’t have energy to cook. I will make this recipe when I retire one day if I can retire. Also, love classical music , but this one on this video it was to Sad , it made me want to cry. Can you please put something more happy and not to sad. Don’t take it personal, I am just trying to help. I love your recipes. Thank you and have a great day. 🙋🏻♀️
Por favor hacer posible leer subtitulos en español. Hermoso video y la elaboración un arte, gracias desde Chile por compartir esta receta.