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 …
Phenonemal
Cool recipe, can't wait to try it… But OMG, 9 minutes of talking before getting to the recipe! Please just get to the point. You lost me after 2 minutes.
I'm not sure if you explained what rejuvelac is or not, because I couldn't pay attention, but you should if you didn't. Also, I'd be great to know more about the aging process. Do you age it in the fridge? Do you change the paper during this time? Maybe you did explain this, but showing it would be great.
If you're trying to make your videos longer it would be great to have you show us a couple of recipes for the cheese. And… If you don't know if it melts, why not test it before you make the video so you can tell us what to expect?
Thanks for experimenting and coming up with this recipe!
What type of non-dairy milk did you use?
Your first 8 minutes were highly repetitive and slow, I couldn't stay with it any longer. You will increase your subscribers if you could be more concise.
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.
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?
Wuaw
How long last?.🌷🙏
Two capsules of probiotics?.
Love what you do, is possible to use other types of milk?.
Awesome!
where do I get stinky water from???
What is stinky water?
could you sub in cornstarch at all?
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
Thanks so much looks delicious
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?
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 🙂
merci pour cette recette , à tester bientôt
I absolutely LOVE you recipes Conny. Thank you so much fot sharing!
Thank you master!
bless
Thats great. Thanks for sharing 🤝
would this work without agar and rejuvelac?
Where are you able to find rejuvelac?
Hi. How long will this last? Thank you
You lost me at the coconut oil- 90% saturated fat, very unhealthy. Sorry.
Just loved this video! thanks for showing the instructions with nice music.
Wow this looks delicious Thank you for sharing I ll be waiting for your next ones Have a Bless day!💕🙅
I have made a few vegan cheeses, but this one is the hardest, sliceable cheese I have seen. Making it today.
This looks amazing!!! I'm so excited to make it!
I'm guessing you baked the potato or was it steamed???