I'm so excited to make this cheese 🧀 😋 Thank you for sharing your recipe with us. Also, the music is so beautiful that I didn't want this video to end 😊
wow! amazing thank you for sharing this as i have never seen this apprach before.. the use of agar makes more or a rubbery hard cheese.. wheres the all important texture and extra ageing looks to be next level here.. trying this one!
I've made cheese using cashews before as a matter of fact I have a pepper jack that's on the second week of aging would this recipe work with almond I've never made cheese using almond and I have some almond that has already been blanched and peeled and just waiting to be processed will almonds give me the same creamy texture as cashews. Also will using carrots together darker color versus yellow peppers work
Im sorry no one answered you in a year. Yes Almonds should work fine. I've seen many recipes use many different kinds of nuts. Another commenter here said she had success making it with macadamia nuts too. As for using carrots, for color it would definitely work tho carrots have a tendency to oxidize so it might produce a brownish color in the end. Also not sure if it might up the chances of mold or bacterial growth. You'll just have to test it out! Maybe make a half batch with carrot added so if it doesn't work it's only a small amount that's gets messed up. They use annatto in Dairy cheddar making, which is a natural red/orange coloring that is found in any Mexican market, you could try that too.
I've been making your recipe with great results using macadamias and walnuts. The batch I am currently aging keeps getting black lines where it presses into the wire rack, even though there is a layer of parchment paper between the cheese and the metal rack. I used a rack for more air circulation. I don't know what is causing the black lines. Could it be mold? Does anyone know? I keep scraping it off, it only appears on the bottom where it is sitting on the rack.
It is probably the result of oxidation. A plastic rack might avoid this issue (like the kind of plastic mesh that goes on a food dehydrator tray) or even a perforated metal tray, like a pizza tray. I just ferment my cheese on a plate lined in parchment, although I think increasing air circulation is a great idea, and I understand why you would do it that way.
@@rachelcarr138 Thanks. 5 days ago I moved the cheese rounds to a clay pizza tray, still using a layer of parchment between the tray and the cheese and no more oxidation!
It seems you fixed the issue but I'll add another tip in case it might help anyone else here in the future. You could try flipping the cheese everyday or twice a day if you have the time. Alternatively use two chopsticks positioned under the parchment lined cheese wheel. Flipping the cheese daily is good for proper drying and aging anyway, that's how they do it in real cheese making as well. BTW, you seem to be the only person here who reported making the cheese, I'm so curious how they turn out? Are ypu still making them? Are they delicious? Are they anything like real cheddar? I'm craving some real, aged, mature tasting cheeses these days but I'm a bit afraid to mess up those expensive ingredients and waste the time if it doesn't turn out well 😅
I'm wondering if you could do the fermentation in an Instant Pot...I know you can make plant-based yogurt in the Instant Pot in about 10 hours for the whole process. Just wondering. Has anyone tried that?
I think you could: you would have to watch and make sure it doesn’t dry it out too much. I don’t know if you could tell from the video, but the part of the cashew mix next to the cheesecloth started drying a little and had to be scraped off the cheesecloth before putting it into the molds.
You need the probiotics to give live bacteria so the cheese ferments. The vinegar will hinder fermentation so you might not get a deep and developed flavor that it should have. It will add the tanginess that you are looking for but not a depth of flavor thst fermentation gives.
Looks very tasty. When you let it sit in room temperature for 24 hours, do you have to have it in a cheese cloth, or can you let it sit in a glass jar? Like button fermented.
Wow. So amazing. I’ve seen so many videos and this is by far i feel is going to be the best cheese recipe. Thank you 🙏🏼💜🇨🇦
I'm so excited to make this cheese 🧀 😋
Thank you for sharing your recipe with us.
Also, the music is so beautiful that I didn't want this video to end 😊
woah ! definitely saved to the cooking playlist... thanks ! 🙏
wow! amazing thank you for sharing this as i have never seen this apprach before.. the use of agar makes more or a rubbery hard cheese.. wheres the all important texture and extra ageing looks to be next level here.. trying this one!
this looks amazing and easy, i might try this recipe with miso instead of nutrional yeast
Do you even need the bell pepper since you use turmeric?
Since turning plant based cheese is one of the things I'm missing.
Looking forward to giving this a go.
I'm still eating this cheese over 2 months later!
can you add a link to recommended probiotic capsules from amazon or iherb?
lovely ! can i use another vegetable?
Like roasted carrot?
I've made cheese using cashews before as a matter of fact I have a pepper jack that's on the second week of aging would this recipe work with almond I've never made cheese using almond and I have some almond that has already been blanched and peeled and just waiting to be processed will almonds give me the same creamy texture as cashews. Also will using carrots together darker color versus yellow peppers work
Im sorry no one answered you in a year. Yes Almonds should work fine. I've seen many recipes use many different kinds of nuts. Another commenter here said she had success making it with macadamia nuts too. As for using carrots, for color it would definitely work tho carrots have a tendency to oxidize so it might produce a brownish color in the end. Also not sure if it might up the chances of mold or bacterial growth. You'll just have to test it out! Maybe make a half batch with carrot added so if it doesn't work it's only a small amount that's gets messed up. They use annatto in Dairy cheddar making, which is a natural red/orange coloring that is found in any Mexican market, you could try that too.
I've been making your recipe with great results using macadamias and walnuts. The batch I am currently aging keeps getting black lines where it presses into the wire rack, even though there is a layer of parchment paper between the cheese and the metal rack. I used a rack for more air circulation. I don't know what is causing the black lines. Could it be mold? Does anyone know? I keep scraping it off, it only appears on the bottom where it is sitting on the rack.
It is probably the result of oxidation. A plastic rack might avoid this issue (like the kind of plastic mesh that goes on a food dehydrator tray) or even a perforated metal tray, like a pizza tray. I just ferment my cheese on a plate lined in parchment, although I think increasing air circulation is a great idea, and I understand why you would do it that way.
@@rachelcarr138 Thanks. 5 days ago I moved the cheese rounds to a clay pizza tray, still using a layer of parchment between the tray and the cheese and no more oxidation!
It seems you fixed the issue but I'll add another tip in case it might help anyone else here in the future. You could try flipping the cheese everyday or twice a day if you have the time. Alternatively use two chopsticks positioned under the parchment lined cheese wheel. Flipping the cheese daily is good for proper drying and aging anyway, that's how they do it in real cheese making as well.
BTW, you seem to be the only person here who reported making the cheese, I'm so curious how they turn out? Are ypu still making them? Are they delicious? Are they anything like real cheddar? I'm craving some real, aged, mature tasting cheeses these days but I'm a bit afraid to mess up those expensive ingredients and waste the time if it doesn't turn out well 😅
@@dreadfairy6963 Yes, I flip my cheeses once a day and they dry out nicely!
@@rachelcarr138I agree, I thought of having it sit on parchment, placed on top of chop sticks, or popsicle sticks....I'll keep exploring...
I'm wondering if you could do the fermentation in an Instant Pot...I know you can make plant-based yogurt in the Instant Pot in about 10 hours for the whole process. Just wondering. Has anyone tried that?
I think you could: you would have to watch and make sure it doesn’t dry it out too much. I don’t know if you could tell from the video, but the part of the cashew mix next to the cheesecloth started drying a little and had to be scraped off the cheesecloth before putting it into the molds.
If pepper addition is just for colour, Could you add tumeric instead?
Yes but the yellow color will be a little different
With Apple vinegar and lemon will working? Without probiotics
You need the probiotics to give live bacteria so the cheese ferments. The vinegar will hinder fermentation so you might not get a deep and developed flavor that it should have. It will add the tanginess that you are looking for but not a depth of flavor thst fermentation gives.
If pink mold forms, throw it out.
🤤🤤🤤
Looks very tasty. When you let it sit in room temperature for 24 hours, do you have to have it in a cheese cloth, or can you let it sit in a glass jar?
Like button fermented.
Would almonds work?
I think they would but I recommend either using slivered almonds, or blanching them first to avoid having the skin in the cheese.