@@wanderotter4667 thank you, I'm pretty sure we all rather fart a little than pay for animals to get raped and killed :D Also.... dairy makes most people fart as well so... lol
I just completed your recipe and had the first taste. It definetly smells like cheese, the outer is very much like camembert or brie, the blocks are pretty thick and cut more like mature cheddar, under the white mold there is a dryer 1-2mm rind formed more like a hard german mountain cheese rind. The taste is part camembert and part mature cheddar, it has a strong tang to it that is reminiscent of a citrus tang, the taste of cashews comes through a little too. If I do it again I would have to find a colder place to store it initially, although I like to wear a jumper most of the time where I stored it I believe it still got too dry.
The place could have been too cool, cold air holds less moisture than warm air. If you look at a curing chamber or meat aging chamber they control the humidity as well as the temperature....
phoebe austerman no I got serious anxiety @ “no need to flip anymore” like: oh it’s all grown up & doesn’t need her anymore 👀 🤷🏾♀️. & nobody better eat the precious cheese. 🙈
1) I absolutely *love* that you scrape every last bit from bowls/spatula/knife. Drives me crazy that almost all cooking vids leave half the stuff behind; 2) if I spent all that time making/flipping that cheese, NOBODY BETTER TOUCH IT!! It's now for admiring only ... no eating (I'm not going through that again); 3) where do you get those weird powders? 4) you are so gentle with your food. It's like you love & appreciate it - really nice to see.
1.) I always use up everything to the last bit :) 2.) I have to say it's not true :) I don't make this just for the video, but I make it very often and have it in my fridge to eat when I crave cheese. It's quite easy once you get it down. 3.) I provide details on how to get it on my website gourmetvegetariankitchen.com/2020/01/02/vegan-cheese-cashew-camembert/ please check it out. 4.) Thank you so much, I'm glad you notice it!
I mean, the captions even encourage you to reuse the parchment paper if possible, so not really a surprise, but still an applaudable approach, can't argue with that.
"The mold grows thicker everyday" I read, written in blood on the wall of the spaceship as I drift across the void of eternity. A true nightmare as I realise, I forgot to flip the cheese.
Kaitlin Baumgarten lmao, so cute your reply. Laughing because I make cheese with my goat milk, and because I’m developing vegan cheese recipes all the time and this one is so gorgeous and so lovingly and beautifully done. I had almost the same conversation in my head. They say great minds think alike, just wanted to share how it gave me a smile. 🙏
This recipe is by far the most impressive gourmet vegan cheese recipe youtube. Too much trouble for me, but I applaud for your patience and creativity for the craft. Thanks for sharing. Enjoy.
@@GourmetVegetarianKitchenhonestly, I think I fell in love with you within the first 5min, then when you finished your craft and plated, I knew it was real love..... I wanted to watch it again but will need to take an emotional break to compose myself ( I’m not even joking)
This is quite soothing to watch and I'm really confused by the amount of aggression in some of the comments lol. People get real heated about vegan cheese, just don't make or eat it if you don't want to.
@Eva Green Lover This isn't junk food, by the way. Cashews and other seeds and nuts are far healthier than dairy. Humans and other animals aren't meant to process dairy once they're done nursing. The vegan meats you are referring to are unhealthy wheat or gluten products. However, I'm not sure if this is unhealthier than regular meats; both are horrible for you. Gourmet vegan cheeses like this are already being made in 4 dollar sign restaurants and they are absolutely delicious. You wouldn't taste the difference compared to regular cheese. Also, vegan meat such as beyond meat does taste like beef when seasoned and isn't really bad for you. Impossible meat is currently controversial due to the heme they extract from the plants that hasn't had much testing. Heme hasn't been proven as bad unlike red meat that's been proven as bad. Impossible meat adds too much fat to their product, but if seasoned properly you wouldn't tell the difference beef. Beef tastes horrible too when poorly seasoned.
@Blue Eyes I think vegan food is generally healthier. Especially when you compare home cooking rather than processed foods. I imagine when you get into processed foods they may be still a little healthier but that doesn't mean healthy, and probably not across the board. Of course there are unhealthy junk options for vegans too. But vegans are entitled to occasionally splurge and have unhealthy junk once in a while like everyone else, lol. It's not like just because you're vegan your body has to be a temple 365 days a year! Oreos are vegan. Doesn't make them healthy, lol. Arguably better than when they used to make the cream out of lard though I guess. 🤣
@Blue Eyes Haha, you're talking off my head. The general 'Vegan' community is quite militant, ignorant and arrogant. They want to save every animal but not the worst animal (by far distance) on this planet, mankind. They (can) act quite aggressive when asked why they eat so much junk food and don't care about themselves, which really is quite hypocritical. That's why I refer to myself as being a Rawfoodist, not Vegan. I don't even want to be associated with them. And that's the difference. As a Rawfoodist you care for your own health and wellbeing. Naturally, you're able to care for other living beings, equally. I am not saying you need to be 100% Raw. Just be Plant-Based and try to eat the majority of your food raw. Good enough. Coming back to the (original) topic cheese. I tried this and many other techniques and haven't figured the ultimate recipe of making plant based camembert. The one thing I miss most about is 'Texture'. An animal based camembert is quite gooey, though. Not sure but I guess it's to do with the base mixture whereas a plant-based cheese consists of a "Solid" base. Naturally it isn't that soft as an animal based 'Liquid' . Anyone who can correct me on my assumption, please come forward. Thanks Oh, and for the ones here trying to unload their negative themselves about anyone who doesn't eat animal flesh, ...stay happy running to your lovers (doctors) and pump yourself up with drugs. They love you for it, making them rich and keeping yourself miserable and sick. Good on you.
@@nobbywhey2726 Wow! Talking about unloading [your] negative. I'm exhausted after digging through the hostility in your post for the few kernels of edification there were to be had. Then again, I'm noticing a lot of projection happening these days, so maybe this is in keeping with the general collective consciousness. Blegh! I don't know what you need to do for yourself to brighten up your energy, but it seems like you need to do *some*thing. One thing being a "rawfoodist" isn't doing for you, clearly.
@Tom Sot Hier because most of us like the taste of animal products as we used to eat them for often a bit part of our lives. However we hate that animals had to suffer for the food, so we don't eat it. But something like this cashew cheese that no one, animal or human, had to suffer for, why wouldn't we eat out of we used to love cheese. We know that no one was hurt for it, so it isn't the same as eating actual animal products would be
@Tom Sot Hier because they like the taste of it, but not the ethic / environmental / health implications of eating animal products. If you were diabetic or on a diet, would that make you stop liking sugar? Does celiac disease make one stop liking bread, pasta and cake? No, right? That's what substitutes are for.
After a few years of struggling on trying to leave dairy cheese behind, I finally mastered this vegan cheese. Making this cheese is like working on a piece of fine art. It’s also very tasty that you can hardly tell the difference between dairy camembert. If you think it’s hard to live without dairy cheese like I did before, try making this cheese--trust me! I have decided to post ASMR too, and here is the link ua-cam.com/video/eipS8jkCH8M/v-deo.html
This looks beautiful!! And so wholesome. :) The more care we put into our food, the better it is all around. I have tried making cultured vegan yogurt and cream a few times with no success yet.. partly because I don't always know what went wrong or if the end result is safe to consume (like the cashew cream I made that ended up growing something pink on top which freaked me out). It would be awesome if you could share some of your failed attempts or what to avoid as we can learn just as much from them as from the successes. Thank you for this!
The first video I watched urs was soy sauce , really really appreciate Ur patience 🙏🏻🙏🏻🙏🏻👌🏻👌🏻👌🏻👏🏻👏🏻👏🏻 Where do you live , where do you buy all your kitchen stuff like bowls , etc u get the exact size matching to Ur recipe requirement how's it possible I amaze every time 😅🙂
Thanks for the video, it was an amazing journey to a finally crafted products. Cashews are usually very expensive, have you tried this with other ingredients such as soy or peanuts for example?
Imagine the whole process and how exciting it would be for you. Set up a whole vibe when you are ready to taste it. Make it a reward for yourself, you deserve it after all of that work. ❤
Camembert is the only cheese I miss after going vegan. After watching this video, I can do two things at once. Learn to love again and have my beloved cheese back.
This must be the meaning of life: make your own healthy food, nurturing it and wait patiently with no rush until it’s ready and enjoying it with a glass of wine and some classic music
Lucio Bazzani: have you ever made your own sourdough? it takes weeks of feeding it daily - a bit like having a very, very quiet, but delicate pet - but once it is ready and you make bread with it, it's like magic: all you had was flour and water and suddenly (well eventually suddenly) you have a beautifully risen, tasty loaf of bread. I have never made this cheese - it looks good, but cashews are of dubious provenance (with regards to the workers' conditions) and so I'm wondering if walnut (locally grown) mush would work. Actually, are cashews nuts or seeds? If I tried a variation of this cheese, I wonder if I would end up with some sort of food poisoning. So many questions!
@@elvenleaf5589 Oh good heavens, really? Oh no I can not make this then, this fabrication of 'real' cheese. Can't have food without pus in it, now can we?
I love how slow and intentional you are with your movements. I know that may seem small but it's like you appreciate what you're doing and really love doing it. I will try to be more like you in this way
Honestly it’s most probably because cashew nuts are more expensive than milk, as the amount of work needed for a lot of matured milk cheese is the same, if not bigger. Really good cheese with +2month of ripening are worth 15-20€/kg in Europe, while those cashew ones are sold at more than 50€/kg with -2 weeks ripening ! I personally think it’s ludacris and non-resilient as almost all cashew nuts are produced in India in terrible conditions - unlike milk in some good European farms - but I still wish to taste it.
Robin Bantigny the food is still imported for the cows to eat, a lot of the time from rainforests in Brazil - and of course, they eat quite a lot more than us. (= terrible for the environment and for the indigenous people living in the rainforests). Also the cow and the calf are of course seperated so we can have the milk, leaving long lasting negative psychological effects for them both Maybe the safest option is trying to find ethically produced cashews🤔 (shorter food production chain so probably easier to keep track - and no seperation of cows and calves)
Dear friends, I was trying to answer all the comments before the week starts and accidentally deleted one that has a few sub comments on it. If it's your comment, I apologize, I did not intend to delete it. I value all the feedbacks regardlessly, they mean a lot to me.❤️
@@user-fx8xg8xj1y Yeah, truly raw cashews are poisonous. The cashews from the store marked as "raw" aren't poisonous, though, as they have been slightly steamed to neutralise them :)
Hahah exactly my thought ;) It takes a few days to finish the cheese though. ^^ In Switzerland, we have a brand called New Roots that produces cashew cheeses 😃 I know they started exporting some, so maybe check that out
All the things that I thought I would miss by going vegan, like sushi, burgers, and Brie, I am learning delicious substitutes for - thanks to all the wonderful UA-cam chefs, BRAVO!
@@GourmetVegetarianKitchen I am thinking of starting a business myself with your idea! and I have not done it even once! Maybe im too hasty but I like to cook and I now home made stuff has most of the times a much better quality than the market stuff, so why not give it a try if you want to? I would buy it from you!
This cheese is wonderful. I did it fifteen days ago, but without penicillium candidium and I have no words to express the taste, texture and flavor! Thanks for the video!!
So Marcos, it is possible to make without the pénicillium candidium? And you only waited for 2 weeks? I am really interested in knowing how you proceed. I am allergic to PC.
@@madamesamuels9362 yes, you can replace it with rejuvelac, do you know it? But remember that without penicillium the cheese will not create that crust on the outside. I don't make it with PC cause' in my contry they only sell it in large quantities and I don’t prepare it very often, so I choose to add anything and I wait to mature for about 25 days. It depends on whether you want a firmer or softer cheese. It is delicious anyway!!
This is amazing!! I gave up dairy 1 year ago and it was VERY hard bc I love cheese and dairy( im a sous chef) so I work with it everyday!! And its really hard to resist!! Tha k you for this meticulous recipe and the result looks great. Great idea to use cashews bc of the nutty flavor profile of camembert and brie
@@ryanray6215 hey I have a great idea as well; mind ya business. You don't know why a person might be vegan so dont go banging pots and pans under a video you willingly clicked
@@ryanray6215 saying "wake up" is a really counter productive way to say it I believe. While it's definitely good to see both sides of the coin, it looks very haughty to say that. I'm pretty sure you understand all the valid points there are in veganism, and it's only natural that people would want to see if they can feel great in their bodies while following their moral views. I hope you're not angry at my message, I really just want to make things right for everyone.
@@LilliHerveau I was hoping , that someone told me "to wake up" 20 y. ago when I was so long on a vegan diet . I was blaming everything for my health going down , except the diet , cause everyone was saying it is super healthy for you , including my doctors .
Finally, a match for peaceful cuisine. m.ua-cam.com/play/PLJj06SbMAVqPv389tjtSWr9RqauGN6eKo.html Perfect 👌 recepies (water kefir's a good idea), perfect videography - thanks so much for the asmr version!
Im sensing a lot inspiration from "Peaceful Cuisine" The camera angles, the music, the relaxed feel. And i gotta say, i love it! Keep it up, i hope your channel grows :)
As a Frenchman, I have no idea why this video was in my recommendations but I can tell you it was a pleasure to watch it. I can also tell you I would totally smash this cheese!
I love this. It isn't quite Camembert, as that cheese becomes melty as it sits out, or is heated. But this looks like a rinded cheese, and makes me very happy.
@@DrKub007 No, it actually IS a lot healthier for humans and for the planet. Please do some research instead of just trying to defend bad habits with unfounded arguments.
@@DrKub007 carnism and veganism are ideologies, not religions. And really what happened hundreds of years ago doesn't define today's necessities and knowledge.
@@user_98253 except for the carcinogenic casein, the hormones, antibiotics, and environmental destruction. And if you take away all the saturated fat from meats that aren't in a vegan diet, the bit of fat in cashews is insignificant.
I've recently got into fermenting, so no wonder this video popped up on my feed. My boyfriend is lactose intolerant and I'm allergic to soy so finding a cheese like thing we can both eat is hard!! Will be trying this, thank you!
A*M*A*Z*I*N*G ..... I know this technique since two years, but have been too intimidated to do it myself, but your video gave me confidence and a desire strong enough to surpass my fear of failure. Thanks a lot!
Being that it took at least 40 days to make this video, it deserves a great like. Not gonna follow the recipe cause nothing in my life could depend on me remembering to flip it each day, that's how my brain works. But very nice video!
'Darlene'...you are the best! I love how you prepare your cheese with so much tact and precision. How nice! All my life, I have hated cheese but seeing you make yours makes me want to try it out! :)
woooow!! you always make things look so beautiful and easy. Your instructions are clear and easy to follow. I'll definitely make this. Thank you so much for sharing. I love love love your channel!
Unfortunately, I cannot cook due to a severely debilitating disease. I've been mostly bed ridden for the past three years. Watching your videos bring peace to my heart. 😁😍🙏 Thank you!
@@Cudgeon No, not all hard cheeses are lactose free. I'm severely lactose intolerant so I react to even trace amounts of lactose. Hard, long aged cheddar causes problems for me.
This was a TREAT to watch. I cannot wait to try this myself. I'm still researching on where to get probiotic powder locally but that's hardly a hangup. Thank you SO MUCH for this. Been looking for a good vegan cheese to make at home. You should sell this!
OHMYGOD CAMEMBERT IS MY FAVORITE CHEESE AND I THOUGHT I AM NEVER GOING TO BE ABLE TO ENJOY THIS AGAIN SINCE IM GOING PLANT BASED!!!!! THIS IS HEAVENSENT! THANK YOU SO MUCH ❤️
I wanted to start by saying that this video is so relaxing. I follow the recipe and it's being great so far. I divided it into two pieces. One developed the mold very nicely but the other one was way behind. Since I don't have a cool place, I stored the cheese in the fridge. I read a comment saying it might be too cold, so I let the slow one sit outside for ten minutes. I don't know why it started to inflate A LOT! The good one is now resting for the next 3 weeks. I am excited to see the results. Thanks for sharing this recipe!
Hmm... it's hard for me to say as I don't see it. It might be because it's too warm (?) I'm so happy to hear that you have made this. Thanks for letting me know, good luck and I hope you like it!
@@GourmetVegetarianKitchen My main concern is the room temperature I am ageing the cheese at! I have tried to keep it in a cool place but the temp changes as the heating comes on in the evening, do you think this will be a problem? Thanks
@@Southernsunsetters Not good haha, I think my room temp was too high. The white rind was growing really well but I also had small spots of black and yellow mould appear. I am going to re attempt the process this time in the fridge, but I heard this can take a really long time.
Thank you for this! I’ve decided my hobby for 2020 is going to be making vegan cheese, and videos like this are very helpful for someone who doesn’t know where to start :)
This is so beautiful! Is really an art! I will most definitely try! Also, this video have the best comments ever! I was just reading and laughing for half of an hour... LOVED IT!
Many thanks for showing your "savoir faire" in a very good and easy to follow video. The end result looks really appetizing so I will certainly try this recipe.
This is beautiful and the cheese is beautiful and the music is beautiful. What is this gorgeous music, and were you nervous at all that the cheese wouldn't turn out right the first time you made it?
It took me a few times to get it to the point I was happy to share. Thank you so much for liking my video. The link to the music is in the description area.
People commenting on how long it takes to make obvs have no idea how long it takes to make actual cheese.
Moldy
Moldy puss with hormones lol
I just did a quick search and discovered that it takes at 9-12 weeks to make the dairy version. This cashew version is the only one I would eat. 🤗
@@wanderotter4667 thank you, I'm pretty sure we all rather fart a little than pay for animals to get raped and killed :D
Also.... dairy makes most people fart as well so... lol
@@2ReGaL2 no its not dumbass
I want to be treated as lovingly as this vegan camembert
Me too!
Beware, you'd be eaten at the end nonetheless. :p
@@VioletteToussaint Is that not a good thing? huh
But to be eaten you have to be vegan.
@Georgia Brennan-Scott: You should be. At least you've got such a cute music video on your channel! :)
What, cut into wedges 😬
Imagine you're lying in your bed, ready to sleep and then you realize you forgot to flip your cheese
xD
😅
Me but with burping my kombucha bottles
Made me LOL 😂
Ada Mal
Me but with feeding my -children- sourdough starter
I just completed your recipe and had the first taste. It definetly smells like cheese, the outer is very much like camembert or brie, the blocks are pretty thick and cut more like mature cheddar, under the white mold there is a dryer 1-2mm rind formed more like a hard german mountain cheese rind. The taste is part camembert and part mature cheddar, it has a strong tang to it that is reminiscent of a citrus tang, the taste of cashews comes through a little too. If I do it again I would have to find a colder place to store it initially, although I like to wear a jumper most of the time where I stored it I believe it still got too dry.
Whoa!! That's actually so cool, did you ever end up making it again?
that's a lovely description
The place could have been too cool, cold air holds less moisture than warm air. If you look at a curing chamber or meat aging chamber they control the humidity as well as the temperature....
Where did you find the penicillin?
곰팡이를 어디서 구하죠 선생님?
I can tell by her home and supplies and mannerisms that this lady is very elegant.
Or maybe by the fact that she's making vegan cheese.
Mannerisms?
Oui oui mui elegante seniorita
Full of toxic chemicals
You can literally hear a dog barking.
Not so elegant anymore, isn't it?
Am I the only one who got attached to the cheese?? I don’t think I’d be able to eat it after nurturing it for so long
phoebe austerman no I got serious anxiety @ “no need to flip anymore” like: oh it’s all grown up & doesn’t need her anymore 👀 🤷🏾♀️. & nobody better eat the precious cheese. 🙈
phoebe austerman lol totally!
phoebe austerman You have to let it go... Just like kids becoming adults, the cheese has it's own destiny. You can be a proud parent. 😂
Yeah.. I think I'm just going to stick to store bought one. I can't have emotional connection with my food.
😂😂
1) I absolutely *love* that you scrape every last bit from bowls/spatula/knife. Drives me crazy that almost all cooking vids leave half the stuff behind;
2) if I spent all that time making/flipping that cheese, NOBODY BETTER TOUCH IT!! It's now for admiring only ... no eating (I'm not going through that again);
3) where do you get those weird powders?
4) you are so gentle with your food. It's like you love & appreciate it - really nice to see.
1.) I always use up everything to the last bit :) 2.) I have to say it's not true :) I don't make this just for the video, but I make it very often and have it in my fridge to eat when I crave cheese. It's quite easy once you get it down. 3.) I provide details on how to get it on my website gourmetvegetariankitchen.com/2020/01/02/vegan-cheese-cashew-camembert/ please check it out. 4.) Thank you so much, I'm glad you notice it!
@@GourmetVegetarianKitchen thank you so much for the inspiering video and the usefull links !!
1. Yes!!!! :D
I mean, the captions even encourage you to reuse the parchment paper if possible, so not really a surprise, but still an applaudable approach, can't argue with that.
Moldy
"The mold grows thicker everyday" I read, written in blood on the wall of the spaceship as I drift across the void of eternity. A true nightmare as I realise, I forgot to flip the cheese.
Trixie, you are obvi a secret writer. Please expand this comment into a short sc-fi story. ty
@@lizroberts6257 i agree lol!
Damn, tragic. 😔
100% would read this story! And the music was so sci-fi. I imagine as well a ship slowly traveling in space, but in a more peaceful manner 😅
666 likes
most recipes: an hour
me: oh that's way too long
this recipe: 1 1/2 months
me: idk maybe I should try it out
You definitely should try it!
🤣👌
Kaitlin Baumgarten lmao, so cute your reply. Laughing because I make cheese with my goat milk, and because I’m developing vegan cheese recipes all the time and this one is so gorgeous and so lovingly and beautifully done. I had almost the same conversation in my head. They say great minds think alike, just wanted to share how it gave me a smile. 🙏
Your comment is priceless!
Tell me about it if you tried ❤️
This recipe is by far the most impressive gourmet vegan cheese recipe youtube. Too much trouble for me, but I applaud for your patience and creativity for the craft. Thanks for sharing. Enjoy.
You'r welcome. Thank you so much for your kind words.
@@GourmetVegetarianKitchenhonestly, I think I fell in love with you within the first 5min, then when you finished your craft and plated, I knew it was real love.....
I wanted to watch it again but will need to take an emotional break to compose myself ( I’m not even joking)
Jesus you’ve been a better parent to this cheese than most people were to their kids in 2019.
🤣
Jesus is my savior
Please don't use Our lord's name with irreverence. I'm sure you didn't mean to upset anyone, but it's not a good habit anyway. 💖😊Thanks
@@sandie157 get over yourself. With all the problems around the world, yoj think Jesus would mind about this comment section?
@@alexandrab4568 take a chill pill.. if half the people actually used christ's teachings those problems you speak of would not exist.
Wow! When you let your guests know how long it took to make this, I hope they appreciate it and realize how much you love them.
🤔 *I've had some off-the-wall excuses for sneaking out of events early but my new all time fav, by far, is "I have to go flip my cheese".*
Bravisimo.
LOL!!
LOL......😂
😆 thats the best response ever!!!😁
best comment 😂😂😂
This is quite soothing to watch and I'm really confused by the amount of aggression in some of the comments lol. People get real heated about vegan cheese, just don't make or eat it if you don't want to.
@Eva Green Lover This isn't junk food, by the way. Cashews and other seeds and nuts are far healthier than dairy. Humans and other animals aren't meant to process dairy once they're done nursing. The vegan meats you are referring to are unhealthy wheat or gluten products. However, I'm not sure if this is unhealthier than regular meats; both are horrible for you. Gourmet vegan cheeses like this are already being made in 4 dollar sign restaurants and they are absolutely delicious. You wouldn't taste the difference compared to regular cheese. Also, vegan meat such as beyond meat does taste like beef when seasoned and isn't really bad for you. Impossible meat is currently controversial due to the heme they extract from the plants that hasn't had much testing. Heme hasn't been proven as bad unlike red meat that's been proven as bad. Impossible meat adds too much fat to their product, but if seasoned properly you wouldn't tell the difference beef. Beef tastes horrible too when poorly seasoned.
@Blue Eyes
I think vegan food is generally healthier. Especially when you compare home cooking rather than processed foods. I imagine when you get into processed foods they may be still a little healthier but that doesn't mean healthy, and probably not across the board.
Of course there are unhealthy junk options for vegans too. But vegans are entitled to occasionally splurge and have unhealthy junk once in a while like everyone else, lol. It's not like just because you're vegan your body has to be a temple 365 days a year! Oreos are vegan. Doesn't make them healthy, lol. Arguably better than when they used to make the cream out of lard though I guess. 🤣
@Blue Eyes Haha, you're talking off my head. The general 'Vegan' community is quite militant, ignorant and arrogant. They want to save every animal but not the worst animal (by far distance) on this planet, mankind. They (can) act quite aggressive when asked why they eat so much junk food and don't care about themselves, which really is quite hypocritical. That's why I refer to myself as being a Rawfoodist, not Vegan. I don't even want to be associated with them.
And that's the difference. As a Rawfoodist you care for your own health and wellbeing. Naturally, you're able to care for other living beings, equally. I am not saying you need to be 100% Raw. Just be Plant-Based and try to eat the majority of your food raw. Good enough.
Coming back to the (original) topic cheese. I tried this and many other techniques and haven't figured the ultimate recipe of making plant based camembert. The one thing I miss most about is 'Texture'. An animal based camembert is quite gooey, though. Not sure but I guess it's to do with the base mixture whereas a plant-based cheese consists of a "Solid" base. Naturally it isn't that soft as an animal based 'Liquid' .
Anyone who can correct me on my assumption, please come forward.
Thanks
Oh, and for the ones here trying to unload their negative themselves about anyone who doesn't eat animal flesh, ...stay happy running to your lovers (doctors) and pump yourself up with drugs. They love you for it, making them rich and keeping yourself miserable and sick. Good on you.
@Blue Eyes junk food isn't healthy no matter what kind it is but the point of veganism isn't health it's to not participate in animal cruelty.
@@nobbywhey2726 Wow! Talking about unloading [your] negative. I'm exhausted after digging through the hostility in your post for the few kernels of edification there were to be had. Then again, I'm noticing a lot of projection happening these days, so maybe this is in keeping with the general collective consciousness. Blegh! I don't know what you need to do for yourself to brighten up your energy, but it seems like you need to do *some*thing. One thing being a "rawfoodist" isn't doing for you, clearly.
“No need to flip it anymore” with the sad/eerie music made my heart sink for some reason LOL
Maia Mendez poor cheese, all alone, believing itself to be forgotten at the back of the fridge...
hahaha i'm dead :D
Hahaha 😂😂
"...use a containers lid..."
*uWuWuWuWuWu*
yep its already dead :(
The music on this sounds like a heroine exploring an abandoned castle with a secret from her past
Lmao 😂
The key to this secret is flipping da cheese everyday
"Creep" in slow play.
Hypnotic
With the odd elephant sound effect thrown in.
What an incredible labor of love and devotion. I want to be your cheese in my next life.
Thank you very much for the kind words!!
The last part is eating the cheese
😂😂😂
This is hilarious 😂😂
Hahahaha.....cute
I probably will never attempt to make this but I do love watching 😊
Thank you for watching!
Gourmet Vegetarian Kitchen a
Same
@Tom Sot Hier because most of us like the taste of animal products as we used to eat them for often a bit part of our lives. However we hate that animals had to suffer for the food, so we don't eat it. But something like this cashew cheese that no one, animal or human, had to suffer for, why wouldn't we eat out of we used to love cheese. We know that no one was hurt for it, so it isn't the same as eating actual animal products would be
@Tom Sot Hier because they like the taste of it, but not the ethic / environmental / health implications of eating animal products. If you were diabetic or on a diet, would that make you stop liking sugar? Does celiac disease make one stop liking bread, pasta and cake? No, right? That's what substitutes are for.
After a few years of struggling on trying to leave dairy cheese behind, I finally mastered this vegan cheese. Making this cheese is like working on a piece of fine art. It’s also very tasty that you can hardly tell the difference between dairy camembert. If you think it’s hard to live without dairy cheese like I did before, try making this cheese--trust me!
I have decided to post ASMR too, and here is the link ua-cam.com/video/eipS8jkCH8M/v-deo.html
This looks beautiful!! And so wholesome. :) The more care we put into our food, the better it is all around. I have tried making cultured vegan yogurt and cream a few times with no success yet.. partly because I don't always know what went wrong or if the end result is safe to consume (like the cashew cream I made that ended up growing something pink on top which freaked me out).
It would be awesome if you could share some of your failed attempts or what to avoid as we can learn just as much from them as from the successes. Thank you for this!
The first video I watched urs was soy sauce , really really appreciate Ur patience 🙏🏻🙏🏻🙏🏻👌🏻👌🏻👌🏻👏🏻👏🏻👏🏻
Where do you live , where do you buy all your kitchen stuff like bowls , etc u get the exact size matching to Ur recipe requirement how's it possible I amaze every time 😅🙂
was wondering if it would work with chickpeas? I fell chickpeas would have agreat consistency and would respond well to the process and cultures.
Thanks for the video, it was an amazing journey to a finally crafted products.
Cashews are usually very expensive, have you tried this with other ingredients such as soy or peanuts for example?
Looks lovely, does it melt like Camembert?
I’m afraid to make this because I would put so much effort in just to devour it in 3 seconds. It looks amazing!! I love brie
Literally.
Thats why you gotta make 10 of them at once lol
Imagine the whole process and how exciting it would be for you. Set up a whole vibe when you are ready to taste it. Make it a reward for yourself, you deserve it after all of that work. ❤
1 year has passed, you'd have devoured 17 cheeses! wouldn't it be worth it? (x
Camembert is the only cheese I miss after going vegan. After watching this video, I can do two things at once. Learn to love again and have my beloved cheese back.
Did you try it?
look nothing like a real camembert lol but it's ok for a vegan recipe
Obviously your missing some essential amino acids if you think that is Camembert its pulsed cashews
Eat Vegan Cheese, Pray, Love
for me it was Brie...which is similar. Ahhhhhhh. Now I have to try to source the penicillium Vegan version!
This must be the meaning of life: make your own healthy food, nurturing it and wait patiently with no rush until it’s ready and enjoying it with a glass of wine and some classic music
How could you not despair for all the micro-organisms you are killing with your entitled pleasured attitude ???
@@PierreLucSex le gasp
Lucio Bazzani: have you ever made your own sourdough? it takes weeks of feeding it daily - a bit like having a very, very quiet, but delicate pet - but once it is ready and you make bread with it, it's like magic: all you had was flour and water and suddenly (well eventually suddenly) you have a beautifully risen, tasty loaf of bread. I have never made this cheese - it looks good, but cashews are of dubious provenance (with regards to the workers' conditions) and so I'm wondering if walnut (locally grown) mush would work. Actually, are cashews nuts or seeds? If I tried a variation of this cheese, I wonder if I would end up with some sort of food poisoning. So many questions!
That's not real cheese
@@elvenleaf5589 Oh good heavens, really? Oh no I can not make this then, this fabrication of 'real' cheese. Can't have food without pus in it, now can we?
I love how slow and intentional you are with your movements. I know that may seem small but it's like you appreciate what you're doing and really love doing it. I will try to be more like you in this way
Thank you for appreciating my slow movement. I do enjoy doing what I do.
It goes well with the recipe which takes a long time and is a slow process.
This is the most relaxing minimalistic cooking video I’ve ever seen, thank you 🙏
My new word for 2020 is PATIENCE and if nothing does this teaches patience
So elegantly presented and with the beautiful music, I call this therapy food.
Thank you so much for your kind words!
Me too
Wow, such poetry. Your patience, respect and presentation through this ancient process is inspiring. Beautifully done!
Thank you so much for your kind words!
Possibly one of the most beautiful videos I have ever watched. Beautiful, peaceful perfection.
Thankyou 💗
Co-worker: why are you in such a rush?
Person trying out something new: I gotta flip the cheese
:)
"Flip the cheese? Is this a new slang to having sex or something...?"
@@CarvalhoItalo you don't wanna know
That's not cheese
@@GourmetVegetarianKitchen vc tem ZAP email?
Why are people comparing the cheese to children? Y'all flip your kids??
XD
you don't?
well if u don't flip them they get burned
(i couldn't resist it im so sorry)
If you don't flip babies to burp, they could choke to die
@@kakuella there are over 10 ways to burp a baby most of which require no flipping lmao (i.e. over the shoulder)
Now I see why they cost like 20 bucks at organic shops 😅
Raw cashews aren't cheap either.
goku at the Indian market it’s pretty cheap
In Germany, I pay €10. But it's totally worth it.
Honestly it’s most probably because cashew nuts are more expensive than milk, as the amount of work needed for a lot of matured milk cheese is the same, if not bigger. Really good cheese with +2month of ripening are worth 15-20€/kg in Europe, while those cashew ones are sold at more than 50€/kg with -2 weeks ripening ! I personally think it’s ludacris and non-resilient as almost all cashew nuts are produced in India in terrible conditions - unlike milk in some good European farms - but I still wish to taste it.
Robin Bantigny
the food is still imported for the cows to eat, a lot of the time from rainforests in Brazil - and of course, they eat quite a lot more than us. (= terrible for the environment and for the indigenous people living in the rainforests). Also the cow and the calf are of course seperated so we can have the milk, leaving long lasting negative psychological effects for them both
Maybe the safest option is trying to find ethically produced cashews🤔 (shorter food production chain so probably easier to keep track - and no seperation of cows and calves)
The one who can replicate this camembert can overcome any life challenge believe me
Dear friends, I was trying to answer all the comments before the week starts and accidentally deleted one that has a few sub comments on it. If it's your comment, I apologize, I did not intend to delete it. I value all the feedbacks regardlessly, they mean a lot to me.❤️
Gourmet Vegetarian Kitchen Are cashews raw or cooked?
Dayahana Nicole use raw cashews
@@mialove7445 it's poisonous
@@user-fx8xg8xj1y Yeah, truly raw cashews are poisonous.
The cashews from the store marked as "raw" aren't poisonous, though, as they have been slightly steamed to neutralise them :)
Moldy is bad..
Last step, eat in 3 minutes.... Need mass-produced cashew cheese. This would be a win win.
:) It takes me longer than 3 minutes to eat it. Thank you for stopping by!
@@GourmetVegetarianKitchen like 5 minutes? :)
I would need minimum 10 days to finish.
You eat bread and cucumber and so on either. So it is worth to try it.
Hahah exactly my thought ;) It takes a few days to finish the cheese though. ^^
In Switzerland, we have a brand called New Roots that produces cashew cheeses 😃 I know they started exporting some, so maybe check that out
@@MsJoeyJody in germany it is 'Käsebaum'. it was a former cheese manufactory. and it is still a family company.
All the things that I thought I would miss by going vegan, like sushi, burgers, and Brie, I am learning delicious substitutes for - thanks to all the wonderful UA-cam chefs, BRAVO!
Someone who offers you this at their home really loves you. Thank you for sharing your love for food and for others :)
You could actually start a business with this
:) thank you, but I'm not very good at it.
@@GourmetVegetarianKitchen you are too modest. You can definitely do so
U have done a remarkable work, with so much patience, identity your skill. Make it big. God bless
Eibhleann Clyne wish I would have known about CCC when my husband and I were in Philadelphia last fall. Oh well, a reason to go back for a visit. 😊
@@GourmetVegetarianKitchen I am thinking of starting a business myself with your idea! and I have not done it even once! Maybe im too hasty but I like to cook and I now home made stuff has most of the times a much better quality than the market stuff, so why not give it a try if you want to? I would buy it from you!
„Honey, could you bring me some cheese?“
*7 weeks later*
„Here is your cheese“
„My what?“
it would be confusing if a husbandito asked for cheese in the first place if we're not in the kitchen. and if he were he can grab it himself.
@@spacebar9733 Kermit
@@spacebar9733 They have not mentioned any husband :/ but it still does not make sense as the cruel camembert is also cured for at least 6 months.
@@aliccusm8641 i was speaking in first person, im hetero-romantic so in my first person pov it would only apply to a husband.
Cheese making has always been a process, it’s just that dairy cheese is easily available at the store, this isn’t
I don't know why everyone says the music is bad, it's super relaxing in my opinion 😅
Kpop Stuff Totally agree.
Kpop Stuff it felt like a horror movie soundtrack to me 😂😂😂 and when the bacteria adding time came, it felt more than scary 😂
Lol
Kpop Stuff , it’s relaxing in a super weird , serial killer vibe kind of way , my mind was like “ is this good or scary?”.
it’s relaxing in the same way that the Twin Peaks soundtrack is relaxing 😂
This cheese is wonderful. I did it fifteen days ago, but without penicillium candidium and I have no words to express the taste, texture and flavor! Thanks for the video!!
So Marcos, it is possible to make without the pénicillium candidium? And you only waited for 2 weeks? I am really interested in knowing how you proceed. I am allergic to PC.
@@madamesamuels9362 yes, you can replace it with rejuvelac, do you know it? But remember that without penicillium the cheese will not create that crust on the outside. I don't make it with PC cause' in my contry they only sell it in large quantities and I don’t prepare it very often, so I choose to add anything and I wait to mature for about 25 days. It depends on whether you want a firmer or softer cheese. It is delicious anyway!!
Now THIS I could understand people saying “it has a nutty flavor”😂
Eben though cashews aren't nuts 🤔
nowonmetube what are they then lmaoo
@@oatmeal7563 seeds
@@nowonmetube nuts are seeds...
@@oatmeal7563 they are the fruits
This is amazing!! I gave up dairy 1 year ago and it was VERY hard bc I love cheese and dairy( im a sous chef) so I work with it everyday!! And its really hard to resist!! Tha k you for this meticulous recipe and the result looks great. Great idea to use cashews bc of the nutty flavor profile of camembert and brie
Thank you so much. I know it's hard to stay away from cheese. I'm very happy that I can make my own from cashews now.
Please watch ex-vegans videos . Hope you wake up .
@@ryanray6215 hey I have a great idea as well; mind ya business. You don't know why a person might be vegan so dont go banging pots and pans under a video you willingly clicked
@@ryanray6215 saying "wake up" is a really counter productive way to say it I believe. While it's definitely good to see both sides of the coin, it looks very haughty to say that. I'm pretty sure you understand all the valid points there are in veganism, and it's only natural that people would want to see if they can feel great in their bodies while following their moral views. I hope you're not angry at my message, I really just want to make things right for everyone.
@@LilliHerveau I was hoping , that someone told me "to wake up" 20 y. ago when I was so long on a vegan diet . I was blaming everything for my health going down , except the diet , cause everyone was saying it is super healthy for you , including my doctors .
would love to see more cheese making videos
I'm waiting for my vegan blue cheese to age, and will post it soon!
Finally, a match for peaceful cuisine.
m.ua-cam.com/play/PLJj06SbMAVqPv389tjtSWr9RqauGN6eKo.html
Perfect 👌 recepies (water kefir's a good idea), perfect videography - thanks so much for the asmr version!
Thank you so much for your kind words and the link above!
Papa Jose she actually gave credit in the beginning to the person who first did this version .. read her intro
Cheese requires milk
Meraviglioso che bell augurio di un anno pieno di belle novità 👌⭐💜
Making this vegan cheese is definitely an art so fine you even paired it with soothing spa music.
Thank you so much!
Im sensing a lot inspiration from "Peaceful Cuisine"
The camera angles, the music, the relaxed feel.
And i gotta say, i love it!
Keep it up, i hope your channel grows :)
Thank you so much.
I thought that’s what I was watching until I read this haha
I loved that she added "reuse if you can" 😊
thank you for noticing it!
@@GourmetVegetarianKitchen I noticed that too.
I don't even like Camembert, but I still watched till the end, because this was so relaxing, caring and love filled.
As a Frenchman, I have no idea why this video was in my recommendations but I can tell you it was a pleasure to watch it.
I can also tell you I would totally smash this cheese!
Thank you so much, I'm so happy you watched my video!
MwaHAHA... Frenchman... 😂
@@laurentpenot2656 qu'est-ce qui t'arrive?
@@Sir77Hill rien, juste l'anglais 😊
Music sounds like something from a Resident Evil save room.
I was thinking Nightmare on Elm Street
Inside menu screen
craig dullaghan Or Twin Peaks.
And now imagine saving your progress on the cheese... by flipping it xD I have no idea why I pictured it
Or The Exorcist
I wanted cheese but confronted my emotions.
This music is real
exactly, I forgot what the video was about when I went to grab a tissue.
I call this Art.
Thank you for sharing this recepie, I have been looking for one for making vegan Camembert for a long time.
I love this. It isn't quite Camembert, as that cheese becomes melty as it sits out, or is heated. But this looks like a rinded cheese, and makes me very happy.
The rind is very tasty, and I'm glad you like it!
@@GourmetVegetarianKitchen Does it melt?
That looks amazing! What a healthier choice for human health and for the health of our entire planet. That music is calming and perfect.
Thank you so much!
Not to mention health for the animals as well :)
@@DrKub007 No, it actually IS a lot healthier for humans and for the planet. Please do some research instead of just trying to defend bad habits with unfounded arguments.
@@DrKub007 carnism and veganism are ideologies, not religions. And really what happened hundreds of years ago doesn't define today's necessities and knowledge.
@@user_98253 except for the carcinogenic casein, the hormones, antibiotics, and environmental destruction. And if you take away all the saturated fat from meats that aren't in a vegan diet, the bit of fat in cashews is insignificant.
Music + camera angles & lighting make me feel like I'm watching the conjuring of an enchanted meal.
Thank you for taking the time to make this video!!
Thank you so much for your kind comment. I'm very happy to you enjoy my video!
People, don't forget the classical/zen meditation music or else you won't be able to make this cheese.
I've recently got into fermenting, so no wonder this video popped up on my feed. My boyfriend is lactose intolerant and I'm allergic to soy so finding a cheese like thing we can both eat is hard!! Will be trying this, thank you!
Thank you very much! I'm really glad to hear you'll be tryin this.
Did you make it?
What an unlucky couple
Love the creepy music, and wow I was totally fascinated by the process.
A*M*A*Z*I*N*G ..... I know this technique since two years, but have been too intimidated to do it myself, but your video gave me confidence and a desire strong enough to surpass my fear of failure. Thanks a lot!
This is great to hear - I wish you luck and joy in making this!
Are you OK?
I actually wanted to cry after you finally cut ✂️ it....It was like a love 💘 story.....omg...love this 💕 beyond measure...
It takes a few days to work on it, and I grow attached to it sometimes too :)
This is beautiful to watch. I appreciate the level of patience and time it took to bring us this content. Happy New Year!
10:05 It was like christmas and eastern combined when finally the chopping board appeard...
Ladies, get yourself a man who loves you as much as she loves this cheese.
Why just the ladies? I also want to be loved as much as this cheese
@@leoperez6737 Amen - I/(we) wish that for you too. For all men! 👌🦋☺️
Totally agree!
Haha! Yup
I don't want to be loved as a manufactured product.
Being that it took at least 40 days to make this video, it deserves a great like. Not gonna follow the recipe cause nothing in my life could depend on me remembering to flip it each day, that's how my brain works. But very nice video!
I admire how much love you put into making this cheese. I know it sounds weird, but what you’re doing is actually quite beautiful :)
Thank you so much for your kind comment!
@@GourmetVegetarianKitchen my pleasure lovely :)
That was the most soothing thing I've ever seen.
wow - thank you!
It must be pms but this made me cry 😭😂😂😂
Omg 😂😂😂😂
Omg, I’m not alone 😂 🤚
Same 😥
😂😂😂😂 lol why?!
It's the music!!!
'Darlene'...you are the best! I love how you prepare your cheese with so much tact and precision. How nice! All my life, I have hated cheese but seeing you make yours makes me want to try it out! :)
Thank you so much for your kind words, I hope you try making it soon!
This music is going to make me weep tears of bittersweet happiness
woooow!! you always make things look so beautiful and easy. Your instructions are clear and easy to follow. I'll definitely make this. Thank you so much for sharing. I love love love your channel!
Thank you so much for your kind words!
Je vais tester ce fromage...sur plusieurs semaines de maturation, il y a fort à parier que le résultat doit être surprenant... Merci🙏🏼
Thank you so much Violette. I'm sure you will do a great job!
Unfortunately, I cannot cook due to a severely debilitating disease. I've been mostly bed ridden for the past three years. Watching your videos bring peace to my heart.
😁😍🙏
Thank you!
I have lactose intolerance and I love cheese. Going to try this recipe.
Jarlsberg and gruyere are lactose free.
@@Bob23462d all hardcheeses are. Camenbert isn't, however.
@@Cudgeon No, not all hard cheeses are lactose free. I'm severely lactose intolerant so I react to even trace amounts of lactose. Hard, long aged cheddar causes problems for me.
@Space Giraffes Lactase enzymes don't work every time for people who are severely lactose intolerant. It's like rolling dice and hoping for the best.
Humans don't have lactose intolerance, they're just not baby cows.
I hope you make this recipe and enjoy it!
❤️🐄🐄🐄🐄🐄♥️
This music gives me all sorts of Twilight vibes.
This was a TREAT to watch. I cannot wait to try this myself. I'm still researching on where to get probiotic powder locally but that's hardly a hangup. Thank you SO MUCH for this. Been looking for a good vegan cheese to make at home. You should sell this!
Thank you for your kind comment. I'm so glad you are going to make it.
Same!!! I simply can’t find a vegan-certified probiotic 😕😕
I could watch you hours and hours. It is just beautiful. Thank you
Wow, thank you so much. I'm so happy you like it!
this is Art... so beautiful and elegant video!!! thank you for taken the time to make this amazing cheese 👏👏👏🙏
Thank you so much for your kind comment, and you're very welcome!
OHMYGOD CAMEMBERT IS MY FAVORITE CHEESE AND I THOUGHT I AM NEVER GOING TO BE ABLE TO ENJOY THIS AGAIN SINCE IM GOING PLANT BASED!!!!! THIS IS HEAVENSENT! THANK YOU SO MUCH ❤️
You're welcome. I hope you try making it soon, it can definitely satisfy your dairy cheese craving!
Did you try it???
I wanted to start by saying that this video is so relaxing. I follow the recipe and it's being great so far. I divided it into two pieces. One developed the mold very nicely but the other one was way behind. Since I don't have a cool place, I stored the cheese in the fridge. I read a comment saying it might be too cold, so I let the slow one sit outside for ten minutes. I don't know why it started to inflate A LOT! The good one is now resting for the next 3 weeks. I am excited to see the results. Thanks for sharing this recipe!
Hmm... it's hard for me to say as I don't see it. It might be because it's too warm (?) I'm so happy to hear that you have made this. Thanks for letting me know, good luck and I hope you like it!
Merci pour cette merveilleuse recette si bien détaillée .
Beaucoup de patience en effet mais j'imagine sans peine le délice final en bouche .
Been putting this off for ages but the lockdown has given me the perfect opportunity to get going!!, finally started the process today
Yay!
@@GourmetVegetarianKitchen My main concern is the room temperature I am ageing the cheese at! I have tried to keep it in a cool place but the temp changes as the heating comes on in the evening, do you think this will be a problem? Thanks
SpaceCadet How’d it go?
@@Southernsunsetters Not good haha, I think my room temp was too high. The white rind was growing really well but I also had small spots of black and yellow mould appear. I am going to re attempt the process this time in the fridge, but I heard this can take a really long time.
@@theninjacow
Oh no! ☹️
Keep us posted!
This is the most phenomenal, instructional Cheese tutorial Art, that I have ever seen. Thank you!
Thank you so much for your kind comment!
Thank you for this! I’ve decided my hobby for 2020 is going to be making vegan cheese, and videos like this are very helpful for someone who doesn’t know where to start :)
You're very welcome, I'm so glad to know that this video is helpful. Thank you so much!
I´ m not vegan but I looks soooooo interesting, I really want to try it
At this point, I would definitely purchase it from you with knowing how much care you take with the vegan cheese. Looks good too.
1:12 That sounded like a toilet flush😂
Ha ha ha. It does!!
I'm glad I'm not the only one who thought so 😂
lol 😂
Special sound effect
why is this so funny to me lol
This is so beautiful! Is really an art! I will most definitely try! Also, this video have the best comments ever! I was just reading and laughing for half of an hour... LOVED IT!
Thank you so much, I'm so glad you are going to try it!
Am gonna watch this as a soothing therapy, everything is so smooth in this video.
Many thanks for showing your "savoir faire" in a very good and easy to follow video. The end result looks really appetizing so I will certainly try this recipe.
Thank you very much, I'm so glad you'll try it!
I am always amazed with your work. Beautiful and always quite interesting.
Thank you so much for being so supportive!
I love your peaceful videos!
Thank you so much, I’m so glad you enjoy them!
I certainly wouldn't want to share it!! So much time and effort !
This is beautiful and the cheese is beautiful and the music is beautiful. What is this gorgeous music, and were you nervous at all that the cheese wouldn't turn out right the first time you made it?
It took me a few times to get it to the point I was happy to share. Thank you so much for liking my video. The link to the music is in the description area.
knowing how much effort this is taking, i’m willingly paying to try it out.
Fromage a “pate fleurie” the French term for achieving this result. Well done 🌸 you’ve achieved the bloom of a Camembert to perfection using a nut
Thank you so much!
I like these type of vids from diff. Vegan channels cuz its so therapeutic for some reason.
I wish I had this level of non-lazyness. Such elegance as well! 5sec in and subscribed. Your channel is amazing, congratulations!
Thank you so much for your kind comment and support!
Amazing. I”ll gonna do. 👏
Thanks for sharing the recipe with us!!!
you're very welcome, and thank you. I'm glad you'll do it!
This is a whole vibe, looks amazing.
this is art, beautiful, thank you for sharing it, I will try my best to not forget to flip it :)