NO TALK RECIPE VEGAN RICOTTA - cheese - | Connie's RAWsome kitchen
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- Опубліковано 21 лип 2017
- Welcome to my vegan Italian kitchen!!! A place where it's good for you the animals and the planet!
What I do when I'm not cooking .... I create and sculpt art dolls and sculptures • Cdlitestudio balljoint...
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Thank you for this! I appreciate your longer videos but this will be so much easier to reference
ur so sweet thank you :)
Love the two different types of videos (original and "no talking"). Love watching the original video first and then when I actually go to try and make the recipe, it's nice to use the "no talking" version while making it.
glad it works out for you :) thank you!
I made this fantastic cheese! Being Italian myself..I was a little skeptical...but it turned out wonderful..tasting like the freshest Riccota I've ever had!
glad you like it :D
Outstanding! I'm amazed at how plentiful the recipe ended up being because the bulk of it consists of the milk curds and not the almond pulp. Love the jazz track. Gonna watch again. As far as I can tell this had all common ingredients.
let me know how u like it :D thank you :)
I love the basket texture, nice attention to detail. Your video's are awesome! I've been really talking your channel up! Thanks for sharing such amazing recipes.
aww thank you :D
I have to say I like it when you talk though... thats when you give up your best secrets! ha! ;) I can't wait to try this one.
thank you :D
Thank you so much for the recipe. I made it and it is truly delicious. It will definitely be a staple in my kitchen.
I am making more myself tomorrow :) My daughter loves it in the morning for breakfast :)
OMG I love you for this.
:D
I love love love all of your videos. I have to say that you are my biggest inspiration in the kitchen. I have made this vegan ricotta recipe three times since I found it and I am making it again today. It is so versatile and I don't know why anyone would choose the non-compassionate version. Thank you! My mouth is already watering as my soy beans are boiling for the soy milk to make it creamy.
THIS COMMENT MAKES ME HAPPY! Thank you *1auntievenom* xox
This is a family favorite. Mine always comes out like a cream cheese. Never disappointed. TQ Connie
You are so welcome! And thank you!!!
Connie, I made this yesterday and have just tried it on toast. Fabulous! Thank you so much.
Thank you for posting this recipe Connie. It was a lot better to follow the instructions, with this silent video. Well done!
ur very welcome :D try to make evryone happy
Wow Connie, one more awesome video.......you make it look so easy.....and I can't wait to try this one....thank you!!!!
thank you :)
My cheese is in the fridge draining right now. The little taste I had so far is promising. Thank you for posting this!
enjoy :D
Made it last eve...omgoddess, Connie...thank u...sooooo good and ez🙌❤👍
So simplistic. Yet you always make it look like a million!
thank you :)
Wow this is so impressive. Can't wait to try it!
you will love it :D one of my familys fav. cheese to have in the morning :)
I'm so excited to have found your channel Connie!
thank you Denise :D nice to meet you :)
Thank you so much Connie!!! Love you and your recipes so much, and it's so nice that you always answer my comments.
it's my pleasure :) thank you!
Connie's RAWsome kitchen I'm just wondering, if I really wanted to make a very hard vegan cheese, I don't need a cheese press do I? Haha I can just let it age to get hard right? Oh and cooking curds longer is also what makes them thicker right? Sorry for all the questions!!! I'm just so curious about all this and not a cheese expert obviously.
the longer it ages and moisture is removed the fast it gets hard. No press :D
Connie's RAWsome kitchen How bout if I want to make cottage cheese? So do I need to cook the curds for longer so that they're thicker?
NOt sure +Meow Glab I haven't made cottage cheese I can try next week and see what happens
I feel so guilty for watching the no-talk version Connie but I just need the quick version for a cheesecake lol ❤️
that's ok that's why I have both :D
Hi Connie! I did a Facebook Live Mukbang today and made sure to give you a shout out! I love your work!
cool thank you!!!! what's ur page?? we can be friends
Sooooooooooo gorgeous, truly!
thanks :) let me know if u try :)
Looks so good I could lick the screen 😋
heheheheheh it is good :D
Haha... Right, me too!
My almonds are soaked and the skins removed. I've written down the instructions. I bought my cheese basket. I am ready!!!!! I'm going to make this for a Meetup Potluck!!!! It's a Vegan SOS-free group and this will definitely work ( a bunch of NJ Italians gone plant-based). I live in SW Florida but use to live in shoreline Connecticut so I know Italian!
I'm really hoping this works. Oh and I'm using the leftover pulp to make ricotta for shells.
I saw that you stated this can be made with store-bought milk. What brand? or type? I'm also thinking about using almond flour to make the milk. I got a fantastic deal on a huge haul of almond flour from a baker friend. She bought way too much!!!!! I'll let you know how I do! ;-)
I absolutely love your channel and the way you cook. Your food makes me happy. I could sit in your kitchen and watch you cook all day!
Oh that's so awesome smart Italians tell them I say *way to go!* better with the almonds. I've tried the milk a few time now does not come out as good. u need way more milk not worth it. stick with this recipe :). And thank you! *u make me happy too :)* let me know how they like the ricotta :)
I'm curious, how did it go?! What about the almond flour milk, how did that turn out? Thanks and have a blessed day!
Hi Connie, loving all your videos!! Can you make this without soy milk? What would be a good substitute?
just do almond :D nd thank you so much!
I love this video but I miss your voice :-) I have finally ordered the charcoal to make that black cheese. Am settling in in my new home and when I have a proper kitchen I will start making all these beautiful cheeses and tell you how it goes. Thank you.
Oh how exciting :D u will love that cheese!!! and here's the video with the voice :D ua-cam.com/video/Ng3uHyde1Us/v-deo.html I try to please everyone
How long can this last in the fridge?
I recently made soy yogurt from scratch using naturally occurring probiotics from sprouted brown rice water... This yogurt is actually still fermenting in my fridge, and I'm wondering if you could me any advice on how to turn it into a cheese? I didn't curdle the soy milk i made at all, just the fermentation made it thicker and then some water separated and now it's getting firmer.
I would mix that up with some almond cheese :) start a almond cheese and add the yogurt in it hummm that sound pretty awesome :)
Do you have to use almonds without the skin for this to work? How do you remove the skins? Do they come off easily after being soaked?
I did it w skins, came out great 👍
You mention that instead of soaking the almonds you can just use store bought almond milk. Have you ever tried using that method instead? It would probably be a lot faster because you wont need to use the nut bag. I am just wondering if the end product will be the same?
I make yogurt that way so it does curd :D But this week I willt try to make a vid for u all on just milk :D
Thank you so much :)
thank you :D
Could you use this method of making the cheese curd to make mozzarella the ways it's traditionally made? Like heating and stretching the curds in hot water to make mozzarella? I assume I would still need agar.
no ...animal protein has a different structure.
Just to clarify!
Is it 2 cups of unsoaked of almonds soaked overnight?
or 2 cups of almonds that have been soaked overnight?
2 cups of unsoaked soaked
Probably appears like an elementary question, but here goes. After placing nuts in processor and cover nuts with milk do you mix? I watched several times and I don't see it happen although it makes sense that one would.
don't u see the butterflies?? heheheh that means it magicly blended hehehehe
Yes, blend, and it is a legit question, glad you asked. She also has the same recipe in a longer video where she talks which I thoroughly enjoyed, hope you do too!
Hi connie , I'm wondering is there something we can do with the whey please thanks
I water my plants lol :)
Is it possible to do this in a bulk batch? Perhaps x3 the recipe shown here but in the same pot?
for sure :D why not
boy I sure wish you would talk again I love the following your videos I'm visually impaired and all of this little teeny white reading I can't even read and follow your recipes it's so hard and I love hearing you talk I feel like I'm in the kitchen with you I love all your recipes no matter what.
I do have one where I talk
And thank you!!!
Hiya, I watched the full video, I'll be having a go. I'm planning on halving the recipe at first, I only have a small stomach so eat small meals n snacks. And a small fridge lol. Do you have any guide as to how much water and soya milk to put in. It makes it easier then for making smaller or larger amounts and having a smaller blender jug if doing in two parts. Thanks so much. Enjoying viewing your videos they're really useful x
2 cus soakedalmonds... two cups soy milk ....and 5 cups water :) and if u wat it even richer u can do the 5 cups soy milk and 2 cups water :D with the nuts :) enjoy
Connie's RAWsome kitchen thank you x
ur sooo very welcome :D
Connie's RAWsome kitchen worked a treat. X
great :)
Connie, I am shopping to make your cheeses. All I see in the soy or sunflower lecithin is that it comes in capsule form. Is that what I use? Thanks. 😀
no I get mine at my local health store it is granular :) try Iherb .com
Connie's RAWsome kitchen ... Thanks!!!
I'm sorry to keep bugging you.... The kappa carrageenan, do I use refined or textured? Thanks 😀
I use the refined :) and it's not a problem :)
Connie's RAWsome kitchen ... Thanks!! 😀
what other recipes can i use this pulp in connie ?
I make raw crakers...biscotti...and even put it in a new batch or aged cheese :D
hi connie !!! i know it wouldn't be traditional to the flavor of ricotta, but could i add some rejuvelac for a nice tangy flavor, or would it mess with the curdling process? thank you! i just cant resist making all my cheeses sharp and tangy haha
and i hope i'm not bombarding with questions, but do you know how this would react with heat and sauce? i was thinking of putting it into a pasta dish, where it would be with a sauce and put into an oven, would it act like a traditional ricotta? thank you again, not only for reading but for all your amazing recipes that inspire me so much
this ricotta is so perfect I wouldn't change it at all
vegan food will never react like animal products... what vegan food will do is....not make you sick with illness like animal products do. I have so many of my followers make this ricoota and they add it everywhere like lasagna, ravioli, etc. I do :D. I also made yummy stuffed peppers with it. ( mini peppers ) here's the link for that ua-cam.com/video/EvRnLWW6JFc/v-deo.html what is important is that it is simply delicious and no animal has to feel pain or die for it.
Connie's RAWsome kitchen well i trust your judgment haha, ive been vegan for a long time now and you totally opened my eyes towards artisan style vegan cuisine. and totally ! i would never use an animal product, just was wondering how this recipe would interact with a dish i was going to try, and omg i love that pepper dish i cant believe i forgot about that haha
thank you again for all your lovely recipes ! i hope i didnt offend 💕🙏🏽
Looks so beautiful Connie. By any chance can you tell me the ingredients and the amounts you used? I am legally blind ( meaning, I have very bad eyesight and with everything written in white and something floating maybe balloons ? I can not make it out the writing.
I don't know if you can read this, but it's 2 cups blanched almonds soaked
overnight and drained, soy milk to just below the level of nuts in the blender
carafe topped up with water to equal 7 cups of volume. After blending the nuts
and then straining the contents through a nut milk bag into a saucepan, 1
tablespoon + 1/2 teaspoon salt is added. Once the milk comes to a simmer
and reduces by 25%, 4 tablespoons of lemon juice off heat are stirred in, and
the milk is allowed to cool completely before being drained in the cheesecloth
until ready to mold.
thank you!!! :D
+tamcon72 just posted it for you!!! +tamcon72 thank you friend!! :D
Hey Connie! Do you think this would work with any other milk than soy? I can't have soy :(((
yes as long as you have the nut milk base u can add other milks to it :)
thanks very much
Can I use any nuts? And coconut milk?
I can not tell you because I have only used the almond
What type of almonds are you using? Skinless?
I am using blanched almonds But u can us completly raw with the skin but make sure they are soaked :)
Connie's RAWsome kitchen ... Thank you. 😀
Wow impressive! Two questions, would this work well to use in lasagna? Also, where did you get the basket?
yes u can use in lasagna :D The basket was my father in laws I inherited it :) It's very old. But I have seen some on amazon search cheese making basket
Thanks so much you're the best!!
so are you :)
Thank you!
:D
Hey! Has anyone tried this with cashew milk?
I tried this and it didn’t seem to work.
I took a cup of raw unroasted almonds and soaked them overnight
They yielded just at 2 cups soaked. The next day.
I blanched them
Blended them with 7 cups of water
Strained through the nut milk bag and squeezed
Heated it up and stirred it until creamy just under a boil. Turned the heat off, added 4 tablespoons of lemon juice.
It did separate slightly but when I poured through the cheesecloth, the whole mixture just poured straight through. No solids. What went wrong?
Shit! I did too much liquid didn’t I? Is that it? I added the 7 cups of liquid on top of the 2 cups of almonds. You said 7 cups total (liquid and almonds). So you technically added about 5 cups of liquid?
check my talking video on the ricotta I explain everything