MY FONTINA TYPE VEGAN CHEESE MADE WITH POTATO! | Connie's RAWsome kitchen

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OK SO THIS IS A WORK IN PROGRESS... STILL TRYING TO PERFECT ...AND GET THIS CHEESE AS PERFECT AS I CAN IN TASTE AND MELTING SO THERE WILL BE MORE UPDATED VERSIONS AND VIDEOS ON THIS CHEESE.
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17 окт 2024

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Комментарии : 644

@Rose_from_UK 6 лет назад

You really are amazing to me, you are a genius of culinary science

@conniesrawsomekitchen 6 лет назад

TY!!!

@laurahoughton1289 3 года назад

Yes, she's a god, isn't she?

@ЛарисаОсиковская-х9л Год назад

@@laurahoughton1289 Она человек

@1auntievenom 6 лет назад

I can't wait for your cookbook Connie! You are the only RU-vid that I am willing to pause and grab a pen for the recipes. Your stuff always comes out perfect and these look no different. I can't wait for the video!!!

@conniesrawsomekitchen 6 лет назад

thank you! U just made my day

@IngridRollema 6 лет назад

+1auntievenom -- same here. I always have a pen and paper handy for Connie's videos, one of the very few I do that for.

@donpark3861 6 лет назад

Yeah I use a 4 by 6 index cards Connie's the only RU-vid poster that I copy the recipe down she makes some of the best recipes for vegans the last scene on RU-vid

@nadiagrace5709 5 лет назад

Me too...I always take out my recipe book...your delivery is absolutely fantastic...been a chef for twenty years myself!!~

@eviloockx 4 года назад

i totally agree, her recipes are soooo creative and good... and adaptable

@lorimckay2704 2 года назад

Connie, love you! I’m forwarding this to my daughter, her husband going thru med school has got her to cook mostly vegan now for their health. I want her to learn from a real homemade cook so want her to learn from you. Thank you so much for shareing!

@conniesrawsomekitchen 2 года назад

that's so awesome!! congrats to him a dr.!! You are so sweet thank you you put a big smile on my face

@nancyraga5509 6 лет назад

I'm making this recipe tomorrow. I don't have all the ingredients. Question : After you put the cheese in the fridge changing the paper towel for a few days do I need to age the cheese wrapped in pt and brown paper at room temperature or in the fridge for 2 weeks? Please let me know, I would appreciate it. Also, I tried one of your meat steak recipes and I had a friend over for dinner (meat eater) and tried it and we absolutely loved it!! I love all your recipes and everything! ! All your videos, your clean language. . Thank you so much Connie

@conniesrawsomekitchen 6 лет назад

thank you :D happy ur enjoying my recipes :D yes in the fridge and always wrapped. try not to eat it too soon lol.

@nancyraga5509 6 лет назад

Hehehe I'll try not to. Thank you so much Connie

@conniesrawsomekitchen 6 лет назад

@lightdark00 5 лет назад

Are you adding rejuvelac as a culture or just as flavor? I would think blooming the starches would be killing off most of anything living in the liquid.

@lauraforconi9111 5 лет назад

YOU ARE FOR SURE, THE BEST CHEESE MAKER, SO MUCH KNOWLEDGE !!!!!!!!!!!! THAT IS ALSO THE ONE I TRIED!!!!!!!!!!!

@conniesrawsomekitchen 5 лет назад

Thank you Laura!!!

@C.L.Hinton 3 года назад

9:12 Recipe starts

@christinedreams8099 6 лет назад

You need a cookbook, a vegan cheez book. I’ve a couple, but they use nuts and some ppl can’t use nuts, plus nuts so expensive. Potatoes awes9me!

@conniesrawsomekitchen 6 лет назад

Working on it :D

@melanie.3837 Год назад

This looks amazing. Can this be made without using oil? It may not be possible to make successfully without coconut oil but wondering whether anyone has tried making this without oil?

@sakra123 5 лет назад

I made this cheese a month ago And I tasted it yesterday after the "aging". It is very tasty, but I lack the typical taste of cheese. Today I tried to prepare a slightly different version - I started with fermented home made unfiltered vegan milk (Half a cup of cashews/macademia blended with 2 cups of water, 1 tsp. of suger and 4 capsules of yogurt bacteria-Lactobacillus bulgaricus and Streptococcus thermophilus, Left outside the refrigerator for two days, in cloth-covered container) In addition to your list of ingredients I added 2 tablespoons of nutritional yeast and reduced the amount of miso to half a teaspoon. Now the cheese is in the fridge and I will continue to report how it developed. Thanks again for your videos you are an inspiration. Sakra

@conniesrawsomekitchen 5 лет назад

this cheese should taste more milky rather than a strong cheese but thanks for sharing your inspired cheese :D I might give that a try :D

@sakra123 5 лет назад

@@conniesrawsomekitchen Let's wait and see what happens. Meanwhile these are only my culinary experiments without final conclusion...

@conniesrawsomekitchen 5 лет назад

@@sakra123 for sure

@sakra123 5 лет назад

@@conniesrawsomekitchen I tasted it today and it's already Too sour. I think it was a mistake to ferment the milk. I'll keep trying until I get the perfect cheese for my taste. It's a fascinating challenge.

@conniesrawsomekitchen 5 лет назад

@@sakra123 hope you can figure it out the way you like it

@melitaladolcevita 6 лет назад

Made this but left out the rejuvelac, added in 2 tbsp of nooch,1/2 tsp liquid smoke, 1 tsp carrageenan and increased the miso amount and dehydrated for 6 hrs or until firm. Aged for a week and its the best cheese I've made to date ! Ive made it twice, once with Eden organic soy milk and once with an oat milk and the soy was WAY better. Thank you and keep up the great work !

@melitaladolcevita 6 лет назад

also I split this recipe into 6 smaller molds which I think helped with creating a firmer interior and making sure you get a good rind when dehydrating

@conniesrawsomekitchen 6 лет назад

so happy u like it :) love the changes u made great work!

@liverawkstar 6 лет назад

Iam pretty much 100% raw vegan, but I totally adore food wizard alchemists as you are... I have made so many of your recipes for my regular friends because I love feeding people, as im sure you do too 😍😍😍

@conniesrawsomekitchen 6 лет назад

awww thank you!!! :) raw foods r the best

@dustincammer7953 5 лет назад

Yes! Food wizard alchemist. Such good recipes overall

@goodconnection69 4 года назад

your regular friends.. xD The special ones have a raw and sparkling aura innit?

@anngrimshaw2762 4 года назад

Dustin Cammer nn

@lindapb6529 2 года назад

This looks so easy! Thank you for sharing. I may have missed it, but, when storing for the aging, is it in the fridge for 2 weeks or is it aging on the counter? I'm assuming it's fridge, but I've seen some recipes which call for fermenting outside refrigeration.

@conniesrawsomekitchen 2 года назад

this one in the fridge :D

@naomihirsch2796 6 лет назад

You are such an amazing chef! I have been binge watching all of your recipes, it';s mind blowing how amazing your cheeses and "meats" are

@conniesrawsomekitchen 6 лет назад

Aww thanks Naomi I am so happy ur enjoy it :D!!! :D feel free to share my channel I can use all the support I can hehehehe

@scrane5500 Год назад

Wonderful--healthy and humane! Thanks so much for sharing.

@conniesrawsomekitchen Год назад

Thank you too! :D

@Tullinia 4 года назад

Connie, your famiy are just so lucky to have you, I love your videos and your are such a nice person. Keep up the good work , I think the whole (veggie + non) world must be in love with you and your cooking.

@conniesrawsomekitchen 4 года назад

Thank you so much! Ur so sweet!!!

@diannariley8430 6 лет назад

Connie, you've struck again! Gold that is! I've been silent behind the scene, but I've been creating some things of my own and using the hubs as a Guinea pig. I made the vegan eel, but I couldn't find the black bean paste so I created a delicious glaze. My son came in and asked what was I making because it smelled so good that he could've eaten the whole kitchen! Lol! The sauce was totally brilliantly done and was so delicious. When I remember what I put in it, I'll put it up for you to try!

@conniesrawsomekitchen 6 лет назад

vegan food is yummy :D lucky family that gets to try our food :D xox

@introvertedextrovert8305 4 года назад

Such a clever person and you can feel sooo much love from the video, I am excited to try this and to explore more this channel, thank you so much for sharing it with us and helping to vegans 🕉

@conniesrawsomekitchen 4 года назад

Ur very sweet!!! Its my pleasure

@introvertedextrovert8305 4 года назад

Connie's RAWsome kitchen I think to become a vegan is a purpose for each of us who is vegan or even flexeterian, purpose to help to the planet and to us, thank you once again🥳

@rosegoldwings-4300 6 лет назад

Connie, you are soo amazing! You truly need to be on The Food Network!!

@conniesrawsomekitchen 6 лет назад

:D thank you!

@patriciamcdonald6149 6 лет назад

Wow, the texture looks great! Connie you are such an inventor, definitely a benefit to all past and future vegans.

@conniesrawsomekitchen 6 лет назад

ty!!!

@lovelybrown6453 5 лет назад

I love you videos on cheese because it looks like real cheese. Others vegan bloggers cheese looks like plastic.

@conniesrawsomekitchen 5 лет назад

thank you!!! :D been at it for 12 years lol

@vishu_1010 3 года назад

Plastics lol🥺😂😂

@marjb9970 6 лет назад

Oh wow this look so realistic and that texture plus the little holes in it...youre a genius

@conniesrawsomekitchen 6 лет назад

:D thank you!!! still working to perfect it :D But as soon as I do it will be yours

@dansmith6856 6 лет назад

You’re a godess for making these recipes. Bless! 🌱🙏✨

@catthecruisebrat3499 6 лет назад

Just when I think that you have done it all you absolutely WOW us with yet another amazing recipe!!! You are the best there is Connie. So talented and such a wonderful human being!! Love all of your recipes💜

@conniesrawsomekitchen 6 лет назад

thank you!!!! Ur so sweet! you made my day!!!! thank you!!! :D

@skysthelimitforeveryoung3437 5 лет назад

RECIPE STARTS @ 9:14!

@n.k.7660 2 года назад

Спасибо большое!

@songbirdmedows 6 лет назад

Wow Connie this looks good and easy. I’ll have to make some of that stinky water and give this a try. I’m curious what the flavor will be like. I’m thinking if it’s mild that I will probably add some hot peppers and maybe even some olives. Thank you so much for sharing your Creations with us. I really do appreciate it. I never would of thought of making cheese this way 😊

@conniesrawsomekitchen 6 лет назад

it is mild and peppers will be fantastic. thank you :)

@songbirdmedows 6 лет назад

Connie's RAWsome kitchen you are welcome. I love heat 😊

@TuneintoLearning Год назад

Would it be a good idea to use one of those food grade moisture lock packets, like the ones you find in certain packages to help with moisture?

@chrisvdd000 8 месяцев назад

I use strong kombucha for cream cheese can I use that in place of rejuvelac? Thank you for sharing your delicious recipes!!

@conniesrawsomekitchen 8 месяцев назад

Yes, absolutely

@ingridvandewetering3034 4 года назад

I absolutely LOVE you recipes Conny. Thank you so much fot sharing!

@conniesrawsomekitchen 4 года назад

my pleasure thank you!

@kermitku617 6 лет назад

Hi connie what kind of potato did you use here? Sorry if you mentioned it, i missed it

@fairydustbunnies 6 лет назад

Yummy! I love your cheese recipes! I can't wait to give this a try! I may try this evening because it looks so amazing! Thank you so much for all the work you do and all the help you give us making vegan items!

@conniesrawsomekitchen 6 лет назад

thank you!!! :D let it age so the texture gets how we want it :)

@fairydustbunnies 6 лет назад

That would be the hard part of the recipe. lol

@danielab7997 Год назад

I wanted to ask please what is REJUVELAC STINKY WATER that appears in the recipe. English is not my mother language and I could not find a translation anywhere. If you could please explain what it is, I would be very happy. Thank you for the very detailed and precise explanations you give A big hug 😍

@conniesrawsomekitchen Год назад

Rejuvelac is wheat berry water that is fermented and I call it stinky water when it ages :D smells like cheese

@danielab7997 Год назад

@@conniesrawsomekitchen Is it sold in stores, or do you have to do it yourself? Is there a substitute for this in case I can't get it in natural stores? With your permission, I will ask another question: How long does the cheese keep and should it be kept in the refrigerator or maybe frozen? I live alone and the grandchildren don't come every day. Thank you💖

@Viviane6093 5 лет назад

Hey you are just great!!! Thank You! Please tell me. Do you think I can keep aging my cheese for 3 weeks or more?

@gravedigger447 3 года назад

Hi Connie, such an exciting recipe! I tried it last weekend, but it didn't turn out like yours. It's much more sloppy and didn't come together into a proper blob like yours. I might not have cooked it long enough. Do you think the type of potato could have anything to do with it? Will try again.

@conniesrawsomekitchen 3 года назад

I don't think it does make a difference. but it can be fixed. by adding paper towels on top of the cheese. then slowly flip it onto something flat like a dish. And re-flp and change paper daily till the water comes out of it. See if that helps

@IngridRollema 6 лет назад

Keep these cheese recipes coming! This one looks awesome and I have my notepad and pen ready to go! :-) I've been a vegan for almost 3 years now (was vegetarian for 22 years before that), and cheese has been the hardest thing to give up -- especially coming from a family which has been in the dairy business for over 100 years (both in the US and my grandparents' homeland, Fryslân [Netherlands]) The capital city of Fryslân, Ljouwert, has a statue of a dairy cow, "Ús mem" (our mother), which tells you how important dairy is to Frisians, both native and emigrants. Hard thing to give up, for a lot of reasons. BUT -- the dairy industry as it is now, is horrific and I want no part in it, no matter how much I love a good Frisian _nagelkaas_.

@conniesrawsomekitchen 6 лет назад

I loved cheese so yes it can be hard to give up. Try some of my aged cheeses they r sooo good :D

@hawdgeal 4 года назад

For the aging process, should it age inside or outside the fridge? Thank you so much for the recipe, really inspiring!

@conniesrawsomekitchen 4 года назад

I do it in the fridge :D and my pleasure :D

@marie8872 4 года назад

Dear Connie - when to put the lemon juice in? whenever og is it trickier than that?

@hsbc2468 6 лет назад

I would suggest removing from mold and wrapping in paper toweling. Changing every 24 hours. Great recipe. I have made it and will soon try with sweet potatoes.

@conniesrawsomekitchen 6 лет назад

glad u like it :D and yes great with sweet potato!

@cathym3708 6 лет назад

Oh, this looks amazing. When you age it in the brown paper, do you leave it out of the fridge?

@conniesrawsomekitchen 6 лет назад

always in the fridge

@sakra123 5 лет назад

Looks fantastic!!! What gives the cheesy taste to the blend? the "stinky water"? the miso?

@Shuggies 3 месяца назад

I think it would be great to have a little of the finnished dough maybe a cup or so and use just a little color in it saved bit to roll out and wrap around the outside like in the pic. It had a kind of skin on the outside and makes it look so pretty.. not that it needs it. Just an added touch for esthetics.

@syrusdr 6 лет назад

Hello! Thank you for the recipe. May I ask you, what is the role of the Rejuvelac? I know that the bacteria from Rejuvelac dies at 60 Celsius, and the agar must be cooked above 100 Celsius to activate.

@conniesrawsomekitchen 6 лет назад

I have aged rejuvelac that smells like cheese and use it for flavor. :) U can use NY to replace it

@aelene 4 года назад

Connie's RAWsome kitchen Hi Connie! What is NY?

@BeingReal1 Год назад

Hey Connie, just wondering…do you leave the cheese in brown paper in the fridge for two weeks to mature?

@conniesrawsomekitchen Год назад

yes :D

@Sarah-yo1dd 4 года назад

hi, Connie, I am not a 100%vegan yet. II have some left over unflavored gelatin powder, can I substitute that for agar agar. Thank you

@GodiscomingBhappy Год назад

i am on day 3 fasting.... total torture to watch this delicious cheeses. thank you for sharing. Blessings

@conniesrawsomekitchen Год назад

hehehehe Blessings to you and enjoy ur fast :D I am up for one soon :D

@DIYQUEENbyRienna 5 лет назад

Do you have a substitute for the potato starch? I have corn starch and so many other things... I really don't want to buy another starch :) I have been watching all of your cheese videos and I've already made the Bufflo balls! Yummy!

@conniesrawsomekitchen 5 лет назад

I guess u can try I find the potato gives it that gummier feel to the cheese like rice and tapioca. But sure try and if u like how it comes out let me know

@premahari 6 лет назад

It looks great! Total of how many days in the fridge before you use it?

@conniesrawsomekitchen 6 лет назад

I would say 1 week for sure but it will still not be the texture you want to get too. But edible for sure :) U will know when u try slicing it....it will slice perfect! I would say 3 weeks?? But will be doing the final video hopefully soon :D

@premahari 6 лет назад

Connie's RAWsome kitchen thank you for answering me :)

@sunnybatters5044 6 лет назад

Hi Connie love all your videos. I made the cheese and is in the fridge cooling but it doesn’t look as thick as your. Should I leave it there until tomorrow and then put the paper? Can you share the brand of agar that you use? Maybe is that. Thanks again

@conniesrawsomekitchen 6 лет назад

what do you mean thick?? this is the one I use www.thaimartaustralia.com.au/img/p/348-734-thickbox.jpg I would say yes wait till tomorrow then do the paper and wait for a week before even checking it...it has to age for a minimum of 2 weeks if not more

@sunnybatters5044 6 лет назад

Thanks!

@Ladymooncc 3 года назад

Thank you for found this channel. I'm allergic to all kinds of milk and nuts. This is made from potatoes. it's awesome

@conniesrawsomekitchen 3 года назад

Hope you enjoy and welcome!!

@tyaramercado5005 4 года назад

Hi Connie, how long would you say you stir the mixture after adding the lemon juice. Is it until the mixture separate, like with the buffalo mozzarella? BTW, thank you sooooo much for this. I never missed the meat, but the cheese is something I grew up with, putting it on almost everything, being a good little Sicilian that I am.

@conniesrawsomekitchen 4 года назад

gently stir and then leave it alone. when u go back and check it should have seperated for you :D do not over stir. I have loads of cheese recipes for you to try. :D they will be your new addiction

@tyaramercado5005 4 года назад

@@conniesrawsomekitchen oh madre mia! I gotta get to grocery shopping for the ingredients. Waiting for my vitamix to arrive. Thanks Connie, you're the best!

@seattlejayde 4 года назад

Have missed your channel! My FIRST ever vegan channel!

@conniesrawsomekitchen 4 года назад

Yay! Thank you! :D

@maddyjennings6772 4 года назад

This looks amazing! Just wondering how long you cook/ stir the mixture for? Also at which stage do you wrap it in brown paper? Many thanks :)

@conniesrawsomekitchen 4 года назад

you want it to come together almost gloppy :D and then after it firms up u pop it out of the container and u starch it and wrap it with paper. flip cheese everyday restarch and change paper as needed and when u like the firmness it is done :D enjoy

@rafreju 6 лет назад

Connie, you are such an inspiration! I was skeptical about potatoes in vegan cheese recipes until I saw this one.

@conniesrawsomekitchen 6 лет назад

thank you :) it's about that perfect balance :) have u tried rice cheese??

@rafreju 6 лет назад

no, I haven't tried any rice cheese. But I saw you've got a meltable rice cheese. Gotta try it! Tks

@conniesrawsomekitchen 6 лет назад

I have many cheese recipes :D my fav are my aged ones :D sooooo good :D I love strong cheese so they are my fav!

@muffin1224 3 года назад

Awesome video! Is there a replacement for rejuvelac?

@conniesrawsomekitchen 3 года назад

sauerkraut water

@jenniferbreaux1327 3 года назад

Hi Connie! Sorry if I missed this info in the update videos, but I wonder do you ever add kappa to this recipe for melting? Thanks!

@conniesrawsomekitchen 3 года назад

I have not used Kappa in this one just the agar...I just enjoy cheese even if it doesn't melt lol. I do have a mozzarella that melts if ur interested

@ldfreeman6947 5 лет назад

Binge watching Connie to cheer me up today!! 😁

@conniesrawsomekitchen 5 лет назад

ur soooo sweet! thank you :D

@MarySanchez-qk3hp 5 лет назад

Have you ever seen those plastic tofu presses you can buy, that they use in Japan to press the water out of homemade tofu? Would that be anither faster option? It's basically plastic squares with holes for drainage, and adjustable clamps.

@conniesrawsomekitchen 5 лет назад

that might work for sure :D

@hipretty 6 лет назад

OMG Connie Fontina!!!! You really outdid yourself this time! It's so beautiful! 😭🙏🏻

@eskibrew Год назад

I'm interested to try this but have no idea about rejuvelac? Is this something I can buy or should I make it? - Assuming it is the bacteria source, why is it not killed during the heating phase?

@conniesrawsomekitchen Год назад

easy to make I have videos on it or you can buy my pdf file on www.conniesrawsomekitchen.com Thanks

@Luna_and_Miles 5 лет назад

This looks great. I would love to learn to make vegan cheese! Can I substitute something else for the agar powder though? I don't really like agar, and for some people, it makes them bloated, causes gas.

@conniesrawsomekitchen 5 лет назад

ur best bet is to make some of my raw cheeses. they don't have agar in it :) like this one ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-iOtDU51fm4Q.html or my ricotta ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ng3uHyde1Us.html

@Luna_and_Miles 5 лет назад

@@conniesrawsomekitchen Thank you!

@irenenystrom933 2 года назад

Anything that can substitute the oil? It looks so yummy!

@conniesrawsomekitchen 2 года назад

you need fat in cheese even if it's vegan

@christinegitsham5268 5 лет назад

Morning connie, it looks like I’m your student as I’m always commenting and trying your amazing recipes lol. I’m going to try this cheese tomorrow but was wondering if I could add some fresh chopped sage, we have a cheese here called derby sage and it’s one that I miss, it’s a kind of cheddar with added sage. Also just to let you also know I made your quicker ricotta cheese which came out delicious and I cut it in half and added some caramelised onion chutney to it and baked it fro about 30 minutes. It was yummy and we have eaten the lot for lunch today lol. Your recipes are the best Connie. Have a great day it’s 2 pm here. 💚

@conniesrawsomekitchen 5 лет назад

OH MY yes u can for sure I have used many herbs in my cheese :D And thank you my day is going great!!! let me know how ur day is :D

@christinegitsham5268 5 лет назад

Hello again connie, my potato cheese is now wrapped in the brown paper and now I have to be patient and wait for 2 weeks, I hope I can wait that long lol. I’ll let you know. And Connie I’m telling my friends and family about you on Facebook, hope that’s ok and that I’m not breaking a law or something. We had some news today, in London a young woman has opened her own vegan cheese shop which is selling out daily and she is a new vegan, how fantastic is that? But we have all your lovely recipes, thank you thank you thank you and I bet they get their recipes from you anyway lol. Gotta be patient now lol. Your baby granddaughters sound gorgeous vegan babies it’s the way of the future, show the babies and they will follow and never be polluted with dead flesh of Gods beautiful animals. Anyway take care. 👍🤗🙏

@conniesrawsomekitchen 5 лет назад

@@christinegitsham5268 no not at all go ahead and share my channel :D I love that thank you so much! Oh that's so awesome the world is changing :D makes me very happy! Yes, the problem in cheese is waiting lol That is why when I do make it I make loads this way as I eat one...one gets to age a little more lol :D Yes my Grandaughters are amazing I do have some videos up with hem. Hopefully, I will have more of them for you. :D They were conceived and born vegan and this month coming will be 7 years old

@classyvegan9737 2 года назад

LOve your Abilities - as this has been five years have you perfected this recipe and if so Could I use it or possibly buy it off you? - kind wishes Chef Teresa B

@petraeer2887 4 года назад

Dear Connie for your cheese making you always use Rejuvalec and call it stinkywater. Do you let the Rejuvelac stand for a long time, so that it develops this cheese smell?

@conniesrawsomekitchen 4 года назад

it ages in the fridge I won't use it till it gets that stink lol sounds bad but it's so good lol. U will know a cheese smell to a bad smell. So make lots and let it age

@petraeer2887 4 года назад

Thanks for your quick reply. How long will it take to be stinky? 😉

@pattiramsey8511 4 года назад

Connie's RAWsome kitchen Do you have a recipe? I have looked on line and found some. Trying my hand at Rejuvelac!

@mariaorosa2380 6 лет назад

Hi, Connie. Instead of rejuvelac, can I use probiotics? If yes, how many? Thank you so much!

@conniesrawsomekitchen 6 лет назад

the probiotics will die while cooking so add at the end

@songbirdmedows 6 лет назад

Hi Connie. I made this just now. Question, I have enough rejoulvax to last forever. Can I freeze it, or will that ruin it?

@conniesrawsomekitchen 6 лет назад

no I would freeze it I just keep mine in the fridge to age even more :D as long as it smells cheesy ur fine if it starts to smell like something else not so good then dump it. But u want to keep aging it :D

@songbirdmedows 6 лет назад

Connie's RAWsome kitchen Well I think I’ve done something wrong making the cheese. It’s been 24 hours now and it will not pop out of the container it seems way too soft. Yours looks nice and hard when it pops out of the container. I’ve put more paper towel in it although the paper towel really wasn’t damp. I’m hoping maybe tomorrow it will pop out. I’m going to have to buy some more agar agar and give it another try. I really want this to work :-)

@conniesrawsomekitchen 6 лет назад

wait a day or two longer just put paper with no lid on the cheese or even better leave it uncovered for a day see if it will come out for u

@songbirdmedows 6 лет назад

Connie's RAWsome kitchen awesome thank you Connie I’ve taken off the lids and I just have paper towel on top of the cheese. It still will not come out of the container. Although it taste fantastic LOL if nothing else I can use it as a cream cheese. I finally found a place out here where I can buy agar agar in Edmonton in a very tiny little organic market called Earth‘s General store it’s a wonderful little place that has all the little things that I haven’t been able to find anywhere else. Have a fantastic day 😁

@conniesrawsomekitchen 6 лет назад

so it's super soft?? or does it feel firm?? if it feels somewhat firm try nudging it out. is your agar flakes or powder?? if it is flakes u will need way more than the powder. Glad u can find some of the supplies we need to make these wonderful vegan cheese :D

@gooberngrape 6 лет назад

Hi Connie! Thanks for this recipe. I'm curious to see how my first batch ages in the next couple of weeks. My rejuvelac went bad so I couldn't use it, I added a bit of nutritional yeast instead. About how many minutes did you heat and stir your mixture? I wonder if I cooked mine too long-- the cheese developed small cracks as it cooled in the plastic container. Maybe this won't be an issue once it's fully unmolded and aging...

@conniesrawsomekitchen 6 лет назад

yeast is good :) I just cook till it gets thick but not too thick :D I don't think u should have a problem. U will be fine with it. Remember all this little mistakes ARE REALLY NEVR A MISTAKE BUT A LESON

@gooberngrape 6 лет назад

I also added a pinch of turmeric for color... : )

@conniesrawsomekitchen 6 лет назад

and it's healthy for you :D

@gyt4ea 6 лет назад

Great recipe as always. You cease to amaze and dazzle me with your creative genius. I will wait with baited breath for a ookbook to come out? Wishful thinking on my part. Hope you would one day make this wish come true.

@conniesrawsomekitchen 6 лет назад

thank you :) working on it xox

@cristinavalenzuela1139 2 года назад

thank you for share the recipe. How long last this cheese?

@conniesrawsomekitchen 2 года назад

pretty long. But in reality never long enough lol always making cheese in my family. some of my cheese last months if not more.

@anissadiraa5310 4 года назад

hi :) do you think we can make fermented cheese like blue cheese or camembert cheese and let it age for several weeks??thanks!!!!looks amazing!cant wait to try it!!!

@conniesrawsomekitchen 4 года назад

I have blue cheese recipes check them out. google Connie's rawsome kitchen blue cheese and they will all come up

@drmiriammaisel273 2 года назад

Can you use olive oil or another unsaturated oil for health benefits?

@lino629 3 года назад

I'm going to get the ingredients to try this. It's the first vegan cheese I've seen that looks promising! I love how you cook -- heart & hands!

@conniesrawsomekitchen 3 года назад

Hope you like it! And thank you

@AmazonKC 6 лет назад

This looks really delicious. Does it melt like real cheese?

@conniesrawsomekitchen 6 лет назад

I don't use this for melting and I don't think this will. It's more for sandwiches or cubes to serve on a plater. If you want to melt use my mozarella reciepe :D

@Nettkin 2 года назад

How do you age it Connie? In a cool place out of the fridge?

@conniesrawsomekitchen 2 года назад

this one I age in the fridge. Make sure to change paper it will pick up liquids

@talyalewis6357 2 года назад

I cannot wait to make this!!! It looks absolutely amazing!! Just one question. I eat oil-free. Would it still work? (BTW, I grew up with Fontina cheese when in Italy. Have missed it since going vegan)

@conniesrawsomekitchen 2 года назад

I have never made with outout the fat. I wish I can answer you.

@talyalewis6357 2 года назад

@@conniesrawsomekitchen Thank you for your response. I made it with the oil...DELICIOUS!!

@helenpick2291 4 года назад

Loving your cheeses..thank you. Is there a substitute for potato starch? Cant get kappa carrageenan in south africa..and I know agar agar would not be the same...Thanks

@conniesrawsomekitchen 4 года назад

thank you! yes use potato flakes :D Unfortunately u would need the kappa.. agar has to be cooked and then added so u would have to adjust for eith the liquid or add more firmness to your cheese with dry ingredients. and maybe keeping the cheese longer to firm up before really enjoying it. But it could be doable

@carolwilliams7052 4 года назад

I understand this vegan "cheese" may not melt, and that it may not taste like Fontina (even if it has the right texture), but does it at least taste like some sort of cheese ??? Has anyone made this ?????

@farnabyurquhart6970 6 лет назад

Next pay day I’m gonna make a huge round of this. It looks amazing Connie, I miss cheese more than I ever did meat. Thank you for sharing with us ❤️

@conniesrawsomekitchen 6 лет назад

Keltoi awesome check it out I have loads of cheese recipes :)

@mars9399 3 года назад

Did you end up making the cheese?

@kajalmatlani8240 4 года назад

Marvelous

@tootsmagoots9523 3 года назад

Connie. You are freaking amazing

@conniesrawsomekitchen 3 года назад

thank you :D

@Ohsage1111 5 лет назад

This looks amazing!!! I'm so excited to make it!

@LuciaPerez-lf1gr 4 года назад

Just loved this video! thanks for showing the instructions with nice music.

@conniesrawsomekitchen 4 года назад

my pleasure :) thank you!

@lauraforconi9111 5 лет назад

HOW CAN WE MAKE IT THE IS A BIT MORE CREAMIER, NOT SO MUCH GELATINOUS, AS I TOLD BEFORE, YOU ARE AMAZING!!

@TheGardeningArtist 5 лет назад

Do you age in the fridge? I have to start making my own dairy free cheese.

@kristapsl9 4 года назад

Hi, sweetie! I'm about to make that cheese. Can you please tell me about ageing- do I need age it in brown paper in fridge, or in room temperature?

@conniesrawsomekitchen 4 года назад

this one does not go on the counter only in the fridge wrapped in brown paper. Make sure to change paper if wet

@troymcdonald 2 года назад

When in the brown paper is that aging in the fridge or outside the fridge? Thanks

@conniesrawsomekitchen 2 года назад

in the fridge

@sabayohannes1871 6 лет назад

Wow!that's amazing Connie, it looks real. Especially the aged one that you made previously.

@Sarah-yo1dd 4 года назад

Hello I just subscribed. A few questions please, is it necessary to use tapioca starch and potato starch. They are both thickening agents. Also what is the difference between these and agar agar. Also is it necessary to use the rejuvelac water. What is the contribution of rejuvelac in the recipe. Thank you

@conniesrawsomekitchen 4 года назад

yes, everything I put in this cheese is necessary

@conniesrawsomekitchen 4 года назад

and thanks for subbing :D

@Sarah-yo1dd 4 года назад

@@conniesrawsomekitchen Thank you for taking the time and answering. Much appreciated.

@lucyl.4356 5 лет назад

Connie I'm a bit confused ( it's easy, sorry) do you add potato starch and the cooled potato ...or... Is the cooled potato the potato starch?

@Ella.L. 5 лет назад

She uses both :)

@lucyl.4356 5 лет назад

@@Ella.L. 👍

@sofiapace812 6 лет назад

Connie, it looks scrumptious; I love fontina, can't wait to try it! I have a question. Do you let the cheese age in the fridge or in a cupboard? Thanks!

@conniesrawsomekitchen 6 лет назад

In the fridge :D

@deboraconserva785 5 лет назад

OMG I am really impressed! You're amazing :)

@lishr4536 6 лет назад

wow! what is V-milk? and where do you get these ideas from woman!? So creative!

@conniesrawsomekitchen 6 лет назад

thank you :) v-milk is any non dairy milk like almond or soy

@kelleywake8234 5 лет назад

when ageing for 3 weeks or more in paper towel and brown paper where do you store and at what temp please?

@conniesrawsomekitchen 5 лет назад

I store it in my fridge :) same temp as what I refrigerate at standard temp :)

@stevefranpimblett8257 5 лет назад

WOW this recipe is amazing Connie! Thank you so much for sharing this awesome potato cheeze recipe. I would love to see how that other cheeze turned out and if you were going to share a recipe for the new potato cheeze as well I would be most happy. I love your channel, I love your talking videos and your channel explains everything so well. All of your recipes are amazing. I made your corned beef and it was spectacular. You rock! :)

@preetipachaury9624 2 года назад

Thank you. I appreciate you.

@conniesrawsomekitchen 2 года назад

I appreciate that

@gerdatuttebel 4 года назад

Love this recipe. One of your replies says to starch the cheese. Do you dust it with the tapioca starch? What is that background music, it tugs on my heartstrings. Did you finish a cookbook already?

@jobiengroen7276 5 лет назад

Hallo Connie. great recipy! I was wondering, do you age the cheese in the fridge?

@mariagildesagredo8690 4 года назад

Love what you do, is possible to use other types of milk?.

@conniesrawsomekitchen 4 года назад

like??

@Adrienneten 2 года назад

Hey Connie - did you ever update this recipe? Just came across it in my saved!

@conniesrawsomekitchen 2 года назад

here's some links ru-vid.com?search_query=connie%27s+rawsome+fontina

@mili0620 4 года назад

Wow this looks delicious Thank you for sharing I ll be waiting for your next ones Have a Bless day!💕🙅

@conniesrawsomekitchen 4 года назад

Blessings to you too :)

@som6231 6 лет назад

please please do another update! desperately looking for fontina for his Christmas! had no luck so hoping to make my own via this recipe that also melts for raclette or fondu!! thank you so much! xxx