CHEESE Made From POTATO - "This is a potato, & you can do so much with it."

Подписаться 3 млн

Просмотров 258 тыс.

50% 1

So apparently you can turn a potato into cheese. 🤔 Let's do this. 🥔🧀 #emmymade #potatocheese
👚 Merch: www.bonfire.com/store/emmy-made/
❤️ Subscribe: ru-vid.com_cente...
👩🏻 Website: www.emmymade.com/
🐦 Twitter: / emmymadeinjapan
🌈 Instagram: / emmymade
🙃 Facebook: / itsemmymadeinjapan
⏰ Tiktok: / emmymadetok
🏓 Pinterest: / emmymade
🎂 Cameo: www.cameo.com/emmymade
🐝: emmymade extras: / emmymadeextras
To find links to the tools and books I use in the kitchen visit my Emmymade Amazon shop: www.amazon.com/shop/emmymadei...
Learn more about the Rhode Island Historical Society: Instagram: bit.ly/rihs_IG RU-vid: bit.ly/rihs_YT
Facebook: bit.ly/rihs_FB
Today's video inspiration Halle Burns: • vegan potato cheese 🧀 ...
Bacon From Flour?: • 🥓 Bacon From FLOUR? | ...
Chicken Drumstick From Tofu Skins: • 🍗 Chicken Drumsticks F...
Chicken Made From Flour: • Chicken Made From FLOU...
Chapters:
00:00 Intro
0:14 What are we making?
0:27 Rhode Island Historical Society field trip.
2:00 Starting the recipe.
2:40 Short format video rant.
3:35 Seasonings.
6:30 Cooking the paste.
7:28 Lining the pan.
8:22 Chill.
10:01 Slice.
10:43 Tasting.
12:33 Grate test.
13:06 Melt test.
This video is NOT sponsored. Just making "cheese".
OXO Good Grips grater (Amazon affiliate link): amzn.to/3OF7jNJ
Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. 🙏🏻
Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: "Carpenter, carpenter, build us a house."

Хобби

Опубликовано:

25 июн 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 650

@emmymade Год назад

Sounds like y'all want to see the 1803 recipe for potato cheese. I'm on it! 🥔🧀

@jules3048 Год назад

Yay!!!

@Kellib420 Год назад

Yes please

@brendaleelydon Год назад

Yay! I can't wait!! I think my 10 year old might get a kick out of trying the aged one! 😀

@CulinaryCentury Год назад

Yes

@deborahjenkins7154 Год назад

I'm very excited to check out the potato cheese with sour milk.

@riffranger Год назад

When you ask if we want you to try a recipe, the answer is always yes.

@PositiveVibesChangeLives Год назад

💯

@ashbackward Год назад

Exactly what I was coming here to say 😂.

@julzimpossible Год назад

Agreed. Her voice makes everything exciting !

@ohajohaha Год назад

How tall are you if you think you're Short?

@bellenesatan Год назад

@@ohajohaha Pretty sure that's his lastname.

@maldambao6126 Год назад

Here in Brazil we have a version with cassava. I have never tried it myself but it makes perfect sense in theory; cassava is a waxy and fatty tuber, the sour/fermented cassava starch naturally has a cheesy flavour and regular cassava starch becomes slightly stretchy when cooked, combine those with the right spices and some nutritional yeast and i'm sure you'll get a nice cheese-like snack.

@ListenerMustard Год назад

I would love to see her make this version!

@rebekahjoytaylor8002 Год назад

Emmy please try this!!!

@tuanoini Год назад

This sounds awesome!

@mariahacker1906 Год назад

Wow, I had no idea this existed. For anybody reading this, search “queijo de mandioca” (cassava cheese). Then you can use google translate for the recipes

@mariahacker1906 Год назад

Also, it requires sour cassava starch, which is hard to source outside of Brazil. Just fyi

@AMKB01 Год назад

Historically, the English word "cheese" was used to describe something that was molded or formed. For example, when loading crushed apples into giant cider presses, with the edges wrapped in layers of straw to hold the pieces in place, the resulting wrapped mass was referred to as a "cheese". Head cheese and egg cheese are other examples. So this isn't exactly turning a potato into cheese (like the dairy product), but a potato that has been formed into a cheese (a wrapped or molded shape).

@Charybdismoon Год назад

Interesting, thank you for sharing

@MrJsv650 Год назад

Say cheese and mold your face into a smile for this photo 😊

@imjesperbtw Год назад

Yeah. it's silly really when it comes to naming food. This whole thing that vegan products can't be called milk or cheese is stupid. Cheese is indeed a technique, not a form of food. Same goes for milk. You can milk a cow, a pea, a nut or a human. The process of getting the liquid is called milking, so the end result is called "ingredient"-milk.

@EliF-ge5bu Год назад

@@imjesperbtw no, you milk a cow or a human but you juice an orange or a nut. Doesn’t really make sense calling a nut juice “milk”

@JanusChan Год назад

@EliF-ge5bu coconut milk. There. Anyway, everybody knows what you mean if you talk about soy milk or almond milk. Nobody is thinking about cows. It's just used described a white substance. Always has been. Coconut milk isn't a new concept.

@yelhsasokolova8561 Год назад

A black bean burger is a food that comes to mind that's not necessarily supposed to taste or look like meat, it's just super delicious and spicy and healthy

@gregkrekelberg4632 Год назад

Emmy, you're not imagining the butane taste. It's commonly called "torch taste". Dave Arnold invented a product called the Searsall that is expressly designed to eliminate torth taste.

@emmymade Год назад

My taste buds appreciate the confirmation and thanks for the tip. 🔥

@hislivelystone Год назад

So interesting! I’ve always been able to taste that and I’m like does this bother anyone else??

@Caedmon_Kael Год назад

I believe if you make sure the inner colored cone is far enough away from the food, you will reduce or eliminate the torch taste. Essentially, the butane in that inner cone hasn't fully combusted yet and it is touching the food.

@Broockle Год назад

isn't that to be expected fresh from the torch? 🤔

@driverjayne Год назад

Sauce stash used lactic acid instead of pickle juice and i think that's a good move. Everyone I've seen using pickle juice said it tasted too pickley.

@charlie6923 Год назад

How do you get lactic acid that's not from an animal?

@cbfloyd2008 Год назад

@@charlie6923 Can be made from fermenting beets.

@driverjayne Год назад

@@charlie6923 lactic acid comes from lactobacilli. Bacteria. It's what makes cheese. The bacteria eat the milk and produce lactic acid. But you can culture lactobacilli in lots of different mediums.

@lancerevell5979 Год назад

Maybe use rennent instead? For vegans, there is a veggie-derived rennet.

@driverjayne Год назад

@Lance Revell it's not to coagulate it, it's to add that tangy cheese flavor. If you use vegan lactic acid it's vegan.

@austin2842 Год назад

I definitely want to see the fermented sour milk potato cheese.

@jamieferguson935 Год назад

Vodka cheese?😆

@austin2842 Год назад

@@jamieferguson935 I'm sure it's been done. But since you mention Russian ingredients, kefir might work as the sour milk component.

@jamieferguson935 Год назад

@@austin2842 Kefir goes well with coffee, makes it extra kefirnated 😊

@austin2842 Год назад

@@jamieferguson935 Ba-dumm-tssss 🥁

@stefthepef 11 месяцев назад

Saaaaaame!

@krissyscott4327 Год назад

The fact that it tastes like pickles would be perfect for burgers!

@basharb5215 Год назад

How about pickles for burgers and frying the potato aside to enjoy some french fries between burger bites? Try it it works

@alwayslearning9272 Год назад

I haven't read the comments below yet to see if anyone else mentioned/suggested this but in my opinion in RU-vid world, 'Sauce Stache' is the ultimate absolute king when it comes to making anything that's a plant based copy, but especially cheeses, so please, please, please take a look at his potato cheese recipe along with his cheddar cheese and other interesting ones, the man needs to be seen to be believed, he's a genius!! 🤯💡

@gayfield420 Год назад

switch out the cornstarch for tapioca starch and switch out the pickle juice for apple cider vinegar! doa full tablespoon of nutritional yeast as well and add some tahini for a bit of nuttiness and creaminess too.

@kalo924 8 месяцев назад

Hmmm. Tahini. Will try that next time I attempt cheese 15:58

@xodarap37 8 часов назад

Lactic acid instead of the pickle juice or vinegar should result in a more 'cheesy' taste and mouthfeel...

@magpie9400 Год назад

You should try making apple cheese! It’s a popular traditional sweet snack in the Baltic countries that’s kind of like a big chunky fruit roll-up.

@amethyst5538 Год назад

Ooohhh

@Miss_Kisa94 Год назад

Is it similar to apple paste and other fruit pastes?

@darkwing3713 Год назад

This sounds ultra cool.

@brucetidwell7715 Год назад

@@Miss_Kisa94 I think way way back Quince paste was called Quince Cheese.

@skeetsmcgrew3282 Год назад

Fruit leather?

@Alina-ws6ob Год назад

I think the secret to making potato cheese is that you have to blend the potato when it’s still hot or very warm. Starches like those in potato’s become resistant once they become cold. I love making a potato cheese sauce for nachos but I add aquafaba and a little bit of soy milk to it. The aquafaba makes the cheese sauce very airy. It’s very delicious.

@saramarques7986 Год назад

You're absolutely right Emmy! What's important in making vegan food it's being delicious at the end, not trying or expecting it to be like the original, but a different version and delicious as well. We only need nutritious and tasty food and if possible cheaper the better ☺️

@nyxh.7567 Год назад

I'd love to see some of Sauce Stache's recipes tested! He has so many vegan meat, cheese, and egg alternative recipes and his videos are fascinating, but it's hard to know exactly how good the end product tastes

@daigbogu Год назад

I agree! I think Emmy is our unbiased taste tester

@alexathegator Год назад

I think she already did his chicken drumstick recipe that was supposed to taste like chicken and she said it tasted nothing like it lol

@cameronhead3504 Год назад

I find that a lot of Fish Staches recipes look better than they taste.

@ourabouras Год назад

It’s giving herbed gnocchi vibes. There’s this restaurant in Oakland called Mua, they have a ‘No Cheese Mac N Cheese’ that’s made with butternut squash and witchcraft. It’s creamy, bursting with flavor, and tricks your brain into thinking it’s cheesy. I get it every time I go there😁

@millanova3826 Год назад

In Austria we have also some kind of potato-cheese called „Erdäpfelkas“ , but its more like a spread. Also the potatoes you use are more regular size, not that big 😅 Ingredients for 2 servings 4 pieces of potatoes 1 pc onion 0.5 cup sour cream 0.5 tsp cumin 1 pinch of pepper 1 pinch of salt preparation Boil the potato, peel and press through the potato ricer. Peel onions and cut them into fine pieces. Mix well with the potato mixture and the sour cream. Season to taste with salt, pepper and cumin. Wash the chives, chop finely and mix in.

@Karenpayne47 Год назад

Thank you for the recipe 🙂

@eveny119 11 месяцев назад

Is that raw onion?

@millanova3826 11 месяцев назад

@@eveny119 yes ☺️

@Ajial01 Год назад

I do find that with a lot of vegan products (I'm not vegan) its better to think of it like its a substitute in purpose rather than a substitute in taste. I like a lot of vegetarian/vegan food but almost none of it is a very good substitute for the real thing, but its usually a pretty good substitute from a culinary perspective.

@yazarc4598 Год назад

Having a vegan family member that I regularly try to accommodate-I love the philosophy of making delicious food rather than trying to simulate something else.

@cameronhead3504 Год назад

I think most vegans want to be able to eat things that remind them of the foods they grew up with and remember. They like the food. They just dont like the cruelty that comes with it. That being said, I'd take a delicious lentil curry or rice dish over some fake chicken any day.

@EnigmaticLucas Год назад

From what I’ve heard, the reason why people go vegan is almost never a dislike for animal products’ taste. It’s almost always for environmental reasons and/or animal rights reasons. (I’m not vegan and never have been so take this with a grain of salt)

@bodyofhope Год назад

Definitely! But as someone plant based who now has a bunch of food allergies, I do still crave certain foods, and when I can find a substitute, it's like I hit the jackpot! (Especially when it's not too expensive or unhealthy).

@GreyPunkWolf Год назад

There are a ton of vegan recipes that aren't trying to imitate anything. Even without going into traditional Indian cuisine and whatnot, southern Europe recipes are filled with vegetables. Idk why that trend of making fake meats and whatnot even got to Europe because we simply have many vegan recipes already, but it did.

@EnigmaticLucas Год назад

@@bodyofhope I can relate to the allergy thing. Developing a food allergy after infancy is the worst because you get cravings for things that now can kill you.

@SkySilverFire Год назад

I bet one could use pickled jalapeño juice instead and shred it for nachos. Also, I would love to see the historical recipe!

@hopeo-w5961 Год назад

Yeah there is a vegan nacho cheese recipe from hot for food that does that. It was my go to for a while.

@vlmellody51 Год назад

Yes, I absolutely do want to see you try the old recipe!

@BenStimpsonAuthor Год назад

I would love to see you and Max Miller doing a food video together that would be awesome

@pamelaprince9702 Год назад

I love Max Miller

@bryntendo Год назад

Best collab idea ever

@ndb_1982 Год назад

YASSSSSSSS!!!!!!! I would even donate to a fund for travel for one of them.

@HayTatsuko Год назад

Yes, please.

@dreyhawk Год назад

Absolutely! That would be awesome!

@kerplunk9434 Год назад

I make mine with potatoes and carrots for colour. I add lemon juice, smoked paprika, salt and a bunch of nutritional yeast and oil.

@BlackAxe96 Год назад

Since you kept mentioning the pickle odor, I wonder if it might work better with vinegar.

@CaptOrbit Год назад

As soon as you cut that I thought to myself, "That looks just like Pac-Man. She's going to have to mention that right?" And then you did and then I was happy. Yes, I would also like to see more historical recipes.

@cmb8361 Год назад

In these hard times can you do more recipes from the depression era of baking & cooking? Also love your MRE videos

@naomimccowen2720 Год назад

Thank you. I have recently found out I'm lactose intolerant. Recipe testing quick format videos are lacking. Yours is so much better. And dairy free cheese is so spendy

@angelarae Год назад

I just love this recipe, can't wait to try it. My one change would be to omit the pickle juice and swap in lemon juice for the acid.

@xrispi Год назад

I love the adjectives emmy uses to describe things. i feel like i can taste it through the screen hehe

@natantrivellato Год назад

I'm really looking forward to the historical fermented potato cheese, please do it 😢

@koukounut Год назад

Yes, please do the vintage potato cheese recipe!!!

@lynnscott4729 Год назад

There's a vegan cheese sauce recipe that I follow that uses potatoes. It doesn't taste exactly like cheese, but it is tasty. What I like about it is that it has no nuts or nutritional yeast.

@frankieamsden7918 Год назад

Can you share your recipe? I'd love to try it

@Homemademamas Год назад

I would love it as well ❤

@toneenorman2135 Год назад

I thought she added the yeast,first….. I will have to go back and look…..

@joysgirl Год назад

I'm thinking of using Yukon Gold potatoes, for a smoother texture, and white vinegar instead of pickle juice.

@random.internet.person Год назад

I'm so glad I have Emmy trying wacky recipes so I don't have to 😂❤

@eveny119 11 месяцев назад

Also her honest opinion ''it doesnt taste like cheese''

@nerdqween Год назад

Marmite adds a perfect chedder cheese sharpness! I was totally dairy free for many years and figure that out!

@malesatalks 11 месяцев назад

Thank you for this tip 😊

@mslvc2011 10 месяцев назад

I use nutritional yeast for a cheesy flavor and to enhance flavor in vegetable soups and stews. Being a Marmite fan, I know that Marmite is also made from nutritional yeast so it makes perfect sense. Thanks for the tip!

@barber0611 Год назад

I would try straight vinegar if it needs acid....and maybe more nutritional yeast

@PrisTvv Год назад

Wow this is so amazing 👏 the colour the texture looks just like it. Your blender did a good job.

@catherinejustcatherine1778 Год назад

Now I want potatoes & cheese! 🧀🥔 I also love to watch you try recipes.

@ESchwartz2011 10 месяцев назад

what a find this channel is! Emmy, your videos are charming, and encouraging. And what a brilliant bunch of commentators you have! Full of good ideas and suggestions.

@eveny119 11 месяцев назад

Besides the 1803 recipe, yes... I had a vegan/or vegetarian frozen cheesecake from the store that was amazing, if you can find a recipe for that.

@mslvc2011 10 месяцев назад

I think these are usually made from tofu!

@reemalabed3694 11 месяцев назад

This looks very fun to try. As someone who suffers with a dairy allergy, I definitely want to experiment with this. I'm going to take other viewers' suggestions and use apple cider vinegar versus the pickle juice.

@carlosspeicywiener7018 Год назад

Hi emmy. When I was in college, I was in a punk band called BILLY BALLS. For a second I thought you were wearing one of our tshirts 😅

@micahwatt5756 Год назад

I find calling a spade a spade, rather than a mini-shovel, often works better with food. That way someone isn't expecting a specific flavor that the food just doesn't have. So if you weren't going to call this a cheese (since it isn't), what would you call it? Potato Spread?

@williammitchell4417 Год назад

This is original, certainly inspirational. I absolutely appreciate this!! As you mentioned, it may taste the same as cheese, yet still could have the texture and firmness. If you think about it, this would be like how peanut butter could be thought about.

@kathybramley5609 Год назад

I enjoy your lovely soothing culinary adventuring!!

@pauletteplatt8364 Год назад

I make a nacho cheese dip made of potatoes, similar spices to yours, maybe some carrots, definitely sauteed onions. Blend it all up and it's delish.

@blortmeister Год назад

The "slurry" is essentially a roux. So it makes sense that it will help thicken it. Looks like it has a good texture, though there did seem to be a few larger potato chunks. I have a recipe for vegan cashew cheese that also uses nutritional yeast. Seems, then, to be a standard false cheese addition. I was dubious, but okay. Cheese adjacent. Cool.

@carlosspeicywiener7018 Год назад

Roux is flour and butter. Cornstarch and liquid is a slurry. Flour and cream makes bechamel.

@lemonz1769 Год назад

Making a slurry helps prevent the starch from clumping up. You could add a starch directly without making a slurry if you were very careful about mixing it.

@suzyhazelwood9942 Год назад

I used to eat a vegan cheese made from potato starch, it was quite a good flavour. They used yeast extract to get the cheesy flavour. I'd suggest a good drop of Marmite or Vegimite instead of the pickle juice. Also lemon with lots of salt can create an illusion of a cheesy flavour as it does in humus ingredients. Cheese has a lot of salt in it which adds to that tangy taste, without the right amount of salt, even home made real cheese can be horribly bland.

@uutdiegodzilla3821 Год назад

That concoction looks like it should be made into croquettes. 😋 Please try the fermented potato cheese! That sounds so interesting.

@JohnMassaglia Год назад

As someone who found out that he was allergic to dairy as an adult, I always joke that it tastes just like cheese if you can't remember what cheese tastes like.

@CatsPajamas23 Год назад

The best vegan cheese/cheese sauce that I have ever had (and only one that I like despite having tried many in three decades): Raw or roasted cashews (salted or unsalted) 3 cups Roast red bell pepper, 2 or three A Tablespoon or two of the pepper marinade from the jar or 1&1/2 tsp of lemon or lime juice, or a teaspoon of vinegar, Water or milk alternative, up to 2 cups or more as desired, (start with 2/3 cup) Salt to taste. Pulse nuts, liquid and peppers in food processor or blender, in half batches if necessary, adding liquid to desired consistency. Taste for seasoning. Place in heavy medium sized saucepan, whisking over low-medium heat until bubbling, continue whisking until slightly thickened. You can also mix a few Tbs of cornstarch, flour, etc with liquid and whisk in for thicker cheese. Use immediately as a sauce or put into greased loaf pan and chill. (Thanks to The Nature's Banquet Cookbook for the original recipe and inspiration.)

@michaelkurtz1967 Год назад

Flavor profile seems similar to other vegan cheddar cheeses. Saw one recipe that used apple cider vinegar and Dijon mustard and a little more yeast. Enjoyed the video. Thanks.

@ohthereyouarepeter1435 Год назад

I love you to bits, I've been watching your videos for a long time..but with that being said... One day, I hope to get the chance to say "everybody's so creative"... Today might be that day lol 💜

@zxcvbob 11 месяцев назад

If you want to get the color exactly right, try using achiote (sp?) Or annatto (same thing) Just simmer the seeds in the oil you're gonna add then strain them out. Be careful with the oil, it stains even worse than turmeric 😂

@willywilly72 Год назад

Did you use natural pickles? A lot of commercial pickles use vinegar and/or citric acid. Natural fermentation results in lactic acid and that is a part of traditional cheese making. Real pickles are water-based without any preservatives.

@smtpgirl Год назад

parchment paper crumbled up several times before you put the cheese mixture into a pan would be much better. When using warm ingredients, parchment paper would be my go to.

@amyforsch3070 Год назад

Yes to the old recipe!! Please and thank you!

@dawnbell1685 Год назад

I always enjoy your insightful experiments as I listen to your objective, description of your outcome. Thank you for your video content. May I offer a suggestion about the ‘pickley’ flavor as coming from the turmeric? (Perhaps someone has already suggested this, if so, my apologies for the repetition.)

@jules3048 Год назад

Yes!!! PLEASE do the vintage historical recipe. I bet it will taste a lot more like cheese Fr it being fermented…

@seaglassmomma4040 10 месяцев назад

I figured this would probably taste decent since the nacho cheese/cheese sauce made from potatoes is delicious. I would maybe try lemon juice instead of pickle juice or maybe a mix of lemon and vinegar. The cheese sauce often calls for lemon juice but I’ve made it plenty without it. I’m definitely going to try this. I also want to try it with coconut oil because the best vegan cheeses are made with coconut oil.

@jesusramirez000 Год назад

I love your channel 🤩💖

@ajuarez1866 Год назад

Nice!! Thanks for testing it out for us!

@AntonioPuyPrego Год назад

Oh yessss. Here en Campeche, México we had "Queso Daisy" since forever, is this kind of cheese

@zerocoolak Год назад

I'd like to see it microwaved for longer to see if it "melts" or crisps up anymore. Love the videos. I'd also love to see the formented version. ❤ the channel. keep them coming. Always enjoy your videos.

@Sq7Arno 10 месяцев назад

I bet if you add a packet of mac and cheese powder for extra seasoning, then it would taste more cheesy. Obviously still won't melt lol I also think it might be useful to hold the pickle juice and starch, and first mix in a bit of baking soda, not much, before blending. Then let the mix stand for a while so the baking soda can do it's magic to break down the pectin in the potato, then add the pickle juice and starch and mix again. The acidic pickle juice and the baking soda should neutralize a bit. The result should be significantly smoother. I also know that if you pressure cook potatoes for a good while in liquid. Say 20 minutes with a 5 min cooldown, then they turn smooth and silky. Could also be useful to get it smoother.

@shannondore Год назад

Glad your going to do the vintage recipe. I was curious about that.👍🏻😊

@ClanImprobable Год назад

That was cool! And I agree about just enjoying taaasty food!

@mgratk Год назад

Billy Martin! And some interesting looking notcheese. Thanks Emmy.

@DisneyGirlTinkerbell Год назад

I was worried when yiu added 4 tbsp of pickle juice. It's overpowering and will take over. I would have used half that. You could always add more when you taste after blending.

@art-and-a-half507 Год назад

Agreed! I watched her pop in the 4 tablespoons and thought "this is now pickle cheese" 😂

@noemimoreno-tessier973 Год назад

I haven't seen your videos since forever and this got my attention lol

@guillaumedep1 Год назад

I would like to see the rest of the cookbook. Pretty neat stuff.

@darcyjorgensen5808 Год назад

Loving your Oakland A’s top!

@mikeynjs94 9 месяцев назад

this is cool bc if anyone didnt know, the cheese on Totinos pizzas are made from potato starch & the cheese in the pizza rolls are made from corn starch. they however arent vegan as theyre also made with rennet casein which is a byproduct from making dairy cheese

@neonmoon8356 Год назад

Thanks for checking out the recipe :) I wonder if it would taste cheesier if some hummus was blended in? I also think it might melt better if there was more fat in general.

@georgiabelle3717 Год назад

Yes, definitely want to see the historical recipe.

@cynthiahonorio9758 Год назад

Oh I love heritage recipes. If it worked before, it should work today. Wish you can show other recipes!

@Running.addict Год назад

I'd like to suggest adding at least 1/4 cup of the nutritional yeast for a cheese taste. Also blending it for longer to really get that smooooothe consistency! Try it again and you'll see a big difference! (also, there won't really be a cheese pull exactly, but a grilles cheese will be YUUUUUUUHHHHH-MEEEEERS!

@kimquinn7728 Год назад

In case you missed it, nutritional yeast is one of the ingredients she added to the blender.

@minnie3843 Год назад

@@kimquinn7728 she said adding at LEAST 1/4 a cup, Emmy only added about a teaspoon or so. Which I do agree with adding way more nutritional yeast for a better cheesy flavor, as someone who often consumes vegan cheese

@ESchwartz2011 10 месяцев назад

Yes, nutritional yeast makes everything yummier

@deborahatkins3207 Год назад

Good one Emmie, I would like to see the other one as well.Pearsonaly I would leave the pickek juice out and up the nutritional yeast

@SonniesGardenPA Год назад

That's very interesting, thanks for sharing!

@NobodyOfTheTardis 6 месяцев назад

So it wasn’t originally a weird vegan thing in making cheese FROM a potato, it was actually a way of making actual dairy cheese IN a potato to make it last longer? How refreshing.

@brigideverson2229 Год назад

Please do the antique recipe too!!!

@Abby_Epplett Год назад

As requested, "Carpenter, carpenter, build us a house." I'm here from the RIHS newsletter, and I'm delighted that you met Connor while at the archives. He was a college classmate of mine and so much fun! I'm looking forward to your future collaborations with Rhode Island cultural organizations.

@SophieBird07 10 месяцев назад

I wonder if you tried this with a more waxy potato rather than a russet the texture would be more cheesy? I’m def going to try this in any case. Maybe white vinegar vs pickle juice? This looks fun.

@caterwauller Год назад

This looks really cool. Thanks for sharing it! Have you done cashew cheese?

@MeretrixTricks Год назад

I think that if you are going to boil something you could throw some water into blender, mixed it with leftover pulp and add it to pot to avoid wasting bits that stuck to sides. After all excess water will evaporate during boiling.

@kevinsullivan3448 Год назад

You could use sweet pickle juice or bread and butter pickle juice for different flavors. For a thicker cheese, increase the recipe for say... 5-6 potatoes and use a 6in or 8in spring form pan that you have greased so the cheese does not stick to the metal.

@kadarmonica6535 Год назад

I almost expected the blender not to work because of the power strip 😂😂😂

@marym5759 Год назад

I would definitely be interested in seeing the historical recipe done

@deckarddwizardd1909 Год назад

If you cover it with bread crumbs and deep fry it, it would probably taste good

@kaakrepwhatever Год назад

There's a recipe out there using mashed plantain and beef marrow, seasoned with smoke flavoring I made a few times.

@shaunagustavus1317 Год назад

Try it with nutritional yeast and some liquid aminos instead of the seasonings. Keep the smoked paprika and maybe add a drop of liquid hickory smoke.

@asugarholicslife Год назад

This is so interesting! Love it

@dedrayoung4958 Год назад

I love all the unique recipes you show.

@kikki8744 Год назад

I am from Idaho and I have never heard of Potato cheese! But it is interesting and the color looks awesome! I might have to attempt it, just because :)

@katl1489 Год назад

I make mac n' yeast sometimes, it's delicious.

@TheOmninovoi 11 месяцев назад

Yes, please make the historic recipe -- sounds fascinating! :)

@DJ-ic6mu Год назад

Pickle juice, smokey paprika flavoured mashed potatoes as a substitute for cheese!? Haha love it

@gregs3845 Год назад

I never really understood the notion of eating imitation versions of animal products. As you say, there is deliciousness inherent in plant based foods in their natural state. I mean one of the worlds greatest foods is chips / french fries, and so long as you use plant oils for cooking that's vegan. It's hard to get really delicious vegan proteins, because what makes animal protein delicious it the highly flavoured fat that goes with it. So plant proteins always need to be "improved" with things that have great flavour. But they don't need to be meaty / dairy-ish flavours.