This ‘cheese’ is traditionally vegan 🤯

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4 ай бұрын

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@corniflower9232 4 ай бұрын

Am from lebanon and this is delicious, its sour and salty. This is my first time seeing it made, i didnt even know its made out of bulgur! You can spread it on some pizza dough with cubed tomatoes and onion.

@nozee77 4 ай бұрын

Sounds delicious! This is probably a very healthy food too?

@mar-nyan 4 ай бұрын

Part of my family is Lebanese and I’ve visited them multiple times but I’ve never seen this dish before, I really have to try it! 🤤

@experienceexperte3096 4 ай бұрын

Not really, normal green keshek isn’t made from bulgur but from milk. He said it in the beginning this is one of the less popular variations “keshek Al fokara”

@yuri-c51 4 ай бұрын

@experienceexperte3096 which translates to poor people's keshek which is why it has no milk. They can't afford it :(

@zidanidane 4 ай бұрын

i'm from lebanon too and i am so angry that i have never heard of this

@haileybalmer9722 4 ай бұрын

That looks so good. My favorite vegan cheese is often called "Chinese Cheese" or "Soybean Cheese." It's just silken tofu, brined in Chinese wine and salt. It's got this incredible creamy, salty, tangy flavor, and it spreads like soft cream cheese. I'm not even vegan, and I eat it all the time, it's just so good!

@libmoore 4 ай бұрын

Oooo

@straberryshinigami15g97 4 ай бұрын

Why aren’t you vegan yet?:)

@thekopekemaster 4 ай бұрын

Very interesting, I might have to try making that!

@jagzin6147 4 ай бұрын

@@straberryshinigami15g97 why aren't you a smoker yet?:)

@wemakeasiansurveys4U 4 ай бұрын

It does not taste like cheese at all. Fermented tofu goes great with rice and vegetables, very intense tangy savory flavor, with the slightest hint of alcohol. I recommend the spicy version.

@harrabi15 4 ай бұрын

"Keshek el Fouqara" literally translates to "poor man's cheese." Lol.

@moodieforhoodie 4 ай бұрын

I'm from Greece and we also have the informal term "foukara" to indicate someone unfortunate!

@41052 4 ай бұрын

Poor man food is the way man has survived forever

@akasha924 4 ай бұрын

@@41052 felt that.... As I swap biscuits and gravy for brisket on my Karen-esq meal plan w the cost of beef these days.

@YouKnowMeDuh 4 ай бұрын

I don't mind. I'm broke as hell.

@Saywhaaattt 4 ай бұрын

@@moodieforhoodieΑυτο σου έκανε εντύπωση εσένα; Το tangy που είναι από το tang όπου προέρχεται από την ελληνική ιατρική λέξη ταγγός, ούτε λόγος. Φουκαριάρα…Έλληνες και ταυτιζόμαστε με τους βαρβάρους.. 400 χρόνια ήταν αυτά θα μου πεις.. τι να σου κάνουν τα 7.000 χρόνια ύπαρξης μας..

@xbob808x 4 ай бұрын

I can't even imagine the final taste, looking forward to the update

@arturomorales966 4 ай бұрын

It won’t taste like cheese. That’s for sure

@s.e.2681 4 ай бұрын

@@arturomorales966the "it tastes tangy" was enough to know it does not taste like cheese.

@nairdacnalbel 4 ай бұрын

@@s.e.2681 sounds like somebody has never tried whey. use your brain

@s.e.2681 4 ай бұрын

@@nairdacnalbel what does whey have to do with this?

@BaldKiwi117 3 ай бұрын

@@s.e.2681 have you ever had cheese? Some cheese definitely has a tangy flavor

@erinlee5936 4 ай бұрын

What happened to the strained liquid? It seems like it could be used to make a sourdough starter.

@BSFFDylan 4 ай бұрын

Thats really smart I think you’re onto something there!

@nozee77 4 ай бұрын

It's probably a very gut healthy liquid too! Like Kombucha or Kefir maybe. Pretty strong in taste though, I'd suppose. 😅

@YahuShuaisTheWay70x7 4 ай бұрын

Oooooh 😊 everybody expanding on the OP, so cool 😊

@Carlisios 4 ай бұрын

And there naturally fermented so thier gutttt healthyyyyyyy

@Goldenretriever-k8m 4 ай бұрын

Yeah try adding it to flour and water and see if it rises

@neldormiveglia1312 4 ай бұрын

I just love this man's enthusiasm for food. 10/10. That actually looks very promising.

@theblobfish9614 4 ай бұрын

Please please please measure your pH when doing this. If your pH is not below 4.5 after the first fermentation DO NOT put it in oil. Its a surefire way to produce botulism. If you dont die from it you will be in the hospital for quite some time until you can breathe and move on your own again

@mauryroblovich 4 ай бұрын

Forgive my ignorance, how would you test the ph for this, and at what step would you do it? Asking before i try to make it myself 😅

@theblobfish9614 4 ай бұрын

@@mauryroblovich i would measure before packing in oil. That way you could still adjust with a bit of vinegar or even lactic acid if the pH was too high. There are pH pens or testing strips available on the internet. PH Strips you might even find in a supermarket

@mauryroblovich 4 ай бұрын

@@theblobfish9614 thanks!

@-Brige- 4 ай бұрын

Store it in the fridge. It's too cold there for Botox.

@theblobfish9614 4 ай бұрын

@@-Brige- thats a little vague. Fridges have different temp settings

@abdullahaboelyas4300 4 ай бұрын

The funny thing is that the original Keshek cheese is made of milk, and this one is called Keshek Elfuqara which means the cheese of the poor. Indicating that poor people used bulger instead of milk to make something that looks, smells, and tastes like the original Keshek cheese.

@coruscaregames 4 ай бұрын

NO FUCKING WAY A VEGAN DISH WITHOUT LEGUMES I can't have legumes this is a godsend thank you can you please share more

@rans3935 3 ай бұрын

maybe you should stick to non vegan dishes then if it’s an option

@chrisandme23 3 ай бұрын

I would HIGHLY recommend potatoes. Not sure if you've heard of them but you can find them in certain delis and specialty stores. High in protein, fat, and fiber.

@alpha_trico1767 3 ай бұрын

@@chrisandme23did you seriously just say you’re not sure if this person has heard of POTATOS? One of the most commonly known and used foods on earth

@VeProducctions 3 ай бұрын

@@chrisandme23potatoes don't have any fat and very little protein, my guy

@chrisandme23 3 ай бұрын

@@alpha_trico1767 yeah they are a tropical delicacy, not sure what you're talking about. Potatoes were discovered in the rainforest of Madagascar in 2004 and have many antioxidant properties. Maybe educate yourself next time

@naive0ditha 4 ай бұрын

I love how you adopt various vegan cultures from around the world! Being vegan is so easy and you make it seem so effortless! Love from India❤🇮🇳

@marshallvannice 3 ай бұрын

What's the point?

@1992madlyn 4 ай бұрын

We make something similar (not vegan though) in Syria every year :). We call it Kishkeh. And we eat it with olive oil, walnuts and parsley.

@13o.o 3 ай бұрын

I watched this video yesterday and today while grocery shopping I saw bulgur there on the shelf. I took it as a sign from thr unigerse and will start the journey of making cheese this weekend

@amanSpawn00 4 ай бұрын

I remember one time I made a ‘cheese sauce’ out of just milk flour butter and turmeric For whatever reason, as the milk thickened and the turmeric cooked down, it started to taste more and more like a cheese sauce

@user-fy9xl9eu8c 4 ай бұрын

what do you think cheese is made of? "for whatever reason" lol

@Kyledishgambin0 4 ай бұрын

Lol, this is satire, right?

@katerinachelmis568 4 ай бұрын

Sounds like a case of placebo. But nothings wrong with a lil placebo

@-Brige- 4 ай бұрын

This is not cheese sauce. It's called Béchamel, or white sauce (minus the turmeric). The milk thickened because you added flour.

@amanSpawn00 4 ай бұрын

@@-Brige- I know what Bechamel is lolol But! The added turmeric? As it reduced it REALLY tasted and had the texture of a cheese sauce I would make this a lot when I craved that cheese taste but had no cheese to shred

@candaceh.h.961 4 ай бұрын

Your worried face before the unveiling ☹️ lol you’re too darn cute.

@pankoza2 4 ай бұрын

There are also traditionally Vegan Kebab-like Meatballs/Patties from that area - the Falafel

@moiouimoi3858 4 ай бұрын

Yep, but I think that’s rather well known compared to what he shows usually.

@hybridkoala 4 ай бұрын

If I weren't allergic to wheat I would try this in an instant

@SubSalicylate 4 ай бұрын

Same 🥲

@catetanenbaum2418 4 ай бұрын

Was just gonna see if bulgar is gf. Thanks

@AF-ke9by 4 ай бұрын

I thought bulgur wheat wasn’t actually wheat. You might want to look it up to be sure.

@catetanenbaum2418 4 ай бұрын

@@AF-ke9by "Bulgur is made by parboiling whole wheat (usually the durum variety), drying it, then grinding it." So definitely not gluten free.

@nozee77 4 ай бұрын

@@catetanenbaum2418I think there are versions out there made of ancient types of wheat, easier to digest for sure. Not suitable for gluten intolerant people though. But easier on the gut compared to modern wheat types. That's what I heard from Refikas Channel that is.

@dreadfairy6963 4 ай бұрын

Can you post links to the full recipe in the description box and comment section please!

@l.c.7955 4 ай бұрын

He sells a book. Google the recipe if you don't want to pay for information

@dreadfairy6963 4 ай бұрын

Well i had no idea that he only gave the information out in his book seeing as its not mentioned in this video a single time, or in the description or comments. Since he created a video on a platform where most people share free information, thats exactly what i expect here. So get off your high horse @@l.c.7955

@-Brige- 4 ай бұрын

The recipe is on his website. For free.

@lifeofalma1177 4 ай бұрын

To anyone reading you are so beautiful, don’t compare yourself, you truly make the world way better. Always choose to help the environment and those who have it worse rather than luxury, take care of your psychical and mental health, connect to your inner child, what you dreamed about and chase those dreams💞💞

@nozee77 4 ай бұрын

❤

@nyxan07 4 ай бұрын

Many blessings to you ♥

@sweetshoez 4 ай бұрын

I wonder how that’d be with some added nutritional yeast

@vvortex2931 4 ай бұрын

On which step would you added? I'm fermenting right now and I have some yeast :)))

@-Brige- 4 ай бұрын

@@vvortex2931I would not add it at all because the wild yeasts forming naturally could be disturbed.

@TravelAlwaysOfficial 4 ай бұрын

Wow! I can't wait to see the final product!

@ab1596 4 ай бұрын

Keshek el fouqara translates to keshek of the poor. It’s because keshek is usually made with boulgour and yogurt (usually from goat’s milk). It’s a really flavorful lebanese dish that can be eaten on its own or integrated in other recipes.

@justlea6179 3 ай бұрын

Doing this, cause I’m lactose intolerant but this, sounds perfect for me. And also just sounds so delicious on a toasted bagel

@ThePupSquad 3 ай бұрын

i actually love this compared to most “vegan cheese” recipes i see, i might have to try it some time

@LonelyBeauty 3 ай бұрын

You should try ooti and rice 🍚, it is an Indian dish(from Manipur) it is one of my most favourite dish .❤❤

@sugarblunt 4 ай бұрын

I thought I had basically learned everything about the world and then I come to your videos and my mind is blown thank you

@Sophie-vw5ol 4 ай бұрын

How can you ever know everything about the world? 🤔

@anshumas 4 ай бұрын

I love how you tap the food processor like you understand its struggle and telling its doing a good job and to keep going😅❤

@CloudNey 4 ай бұрын

I bought a 1kg pack of bulgur and i had no idea what to do with it. And here you are answering my questions 😂

@Paula-wn6do 4 ай бұрын

You can also just pour boiling water or stock over bulgur, enough to cover it well, give it a stir, let it sit for 10 minutes then strain. Enjoy it wherever you would use rice. It has a bit of a chewy texture and a slight nutty flavour and is so easy to prepare.

@CloudNey 4 ай бұрын

@@Paula-wn6do that's way easier than the cheese :-) thanks for the idea

@esso0527 4 ай бұрын

This recipe is mind-blowing!

@ich901000 4 ай бұрын

Where is the shirt from? It looks amazing!

@neonlights3739 4 ай бұрын

Can I just say I love your hair? You got some awesome hair!

@josefinjulin718 2 ай бұрын

Ps. I was also wondering if I could technically eat this at any time during the fermentation process or if it has to be 6+4-6 weeks fermented to be safe to consume

@nazifahamid6587 3 ай бұрын

Thank God for actual cheese

@joycabrera461 4 ай бұрын

That looks like an exciting project! I'm looking forward to the update to this one!

@greenmanatee6462 4 ай бұрын

Interesting, looking forward to the follow-up ❣️

@gozerthegozarian9500 4 ай бұрын

This is so cool! Do you reckon one could use quinoa or millet to make a gluten-free version?

@Shaganapimoone 4 ай бұрын

I want to know also. 😁

@-Brige- 4 ай бұрын

Try it out and tell us👍

@marialia2817 4 ай бұрын

The short version is just too short. Kindly post the complete recipe. Thank you for sharing your talents. Maria Micallef Lia from Malta.

@-Brige- 4 ай бұрын

The recipe is on his website.

@abdallahesfengeh8665 8 күн бұрын

It's from Syria and it translates to the keshek of the poor because the original recipe contains yogurt but poor people couldn't afford yogurt so it was made without it And some people may confuse it with labneh which is made by staining yogurt and rolling it into balls and preserving it in olive oil Or they could confuse it with surkeh which is made of curdeled milk

@InappropriateShorts 3 ай бұрын

the way he says “bulgar”😂

@shannormsmannorm2594 4 ай бұрын

Wunderbar!! I love this guy! Keep showing me new things I've never heard of!!

@hassanazeayter5667 4 ай бұрын

Translated it means "Cheese of the poor"

@katelijnesommen 4 ай бұрын

That seems super cool

@priyankav2580 Ай бұрын

He is the nicest person on earth!

@darcyroyce 4 ай бұрын

gonna try this now!

@joanramler7831 8 күн бұрын

So cool! This is a much healthier substitute for dairy. I’ll be trying this.

@deliamak 4 ай бұрын

Would the same fermentation method work with using a different grain, legume, tree nut, or seed?

@-Brige- 4 ай бұрын

Try it and tell us!

@ok-hv1or 3 ай бұрын

The way we make keshek in Syria, is by leaving the bulgur to ferment in yogurt and I mean ALOT of yogurt, we leave it fermenting until the room starts to smell like yogurt. Then we take it, make it into small balls (more like pinches) and dry them under the sun till they become rock solid. They can be stored for a really long time. To eat them we grind them into powder, roast them a little with an onion (and a tiny bit of meat if you feel fancy) add water to them and leave them to boil we take them off of the heat once they are thick enough. And boom there you have it, the most filling meal you'll ever eat. Keshek is also used to make other dishes so having it around your house is never a bad idea. But tbh, never heard of vegan keshek as it's in fact considered a poor man meal, but wouldn't say it's farfetched, there is like a vegan version (more like meat-less so maybe vegetarian is more accurate) of everything here because of the abundance of veggies and crops and the high value of meat, which encouraged people to try and make veggies taste like meat and ended up making new delicious dishes

@thebox4115 4 ай бұрын

Sir I love the way u create and elaborate your content, respect man ❤

@ana419 4 ай бұрын

I have heard that storing things in Olive oil, like for example, minced garlic, can generate anaerobic organisms and cause botulism. Is this true, and could it apply to this?

@btd6vids 4 ай бұрын

Garlic is particularly bad because of the sugar content and high PH. You need enough acidity to make it safe. That's why sun dried tomatoes in olive oil are no problem for example, and why jarred garlic has that weird taste (they add acidifiers, usually citric acid, to make it safe)

@-Brige- 4 ай бұрын

Yes, it depends on the acidity. If you are not sure, store in the fridge where it is too cold for Botox to develop.

@Plantiey 4 ай бұрын

That looks amazing

@josefinjulin718 2 ай бұрын

How do I know if it is turning out the way it should 🙈 I am like two weeks in and the bulgur smells very fresh but I didn’t feel like there was a lot of fermentation bubbles in the beginning (or now either). Today when I was stirring it was a little slimy on top. But it didn’t really look like mold (?) more like the water had thickened on top… how do I know if / that it is safe to eat this? I have definitely forgot to stir it several times. Hoping for some feedback! I really hope I do not have to throw it all away 😢

@SubSalicylate 4 ай бұрын

I can’t eat bulgur but I’m hyped to see the final result!

@nozee77 4 ай бұрын

It would be interesting to know if the process of fermenting breaks down (some of) the gluten in the bulgur. Same as some lactose intolerant people can't do milk, but don't have problems with joghurt. 🤔

@pinkchilaquiles6383 4 ай бұрын

@@nozee77 lactose is a sugar, so it makes sense for it to get used up by the fermentation and therefore decreased in the final product. Gluten is a protein, which, as far as I know, is unaffected by fermentation.

@cianlacy6515 4 ай бұрын

This was a beautiful story, despite the pain and struggle. I didn’t go through anything like this, but was a lonely kid and used Pokemon as an escape. I truly loved each member I picked up for my team and felt horrible when I failed them if they fainted. It felt better to be a great Pokemon trainer than the kid I was.

@kenella74 4 ай бұрын

I think this comment was left on the wrong video this is about making cheese nothing to do with pokemon 😂😂😂

@user-hs6je5oy5i 4 ай бұрын

Is this like nutritional yeast as "cheese" (asking because I get massive headaches from nutritional yeast and don´t want to risk this

@-Brige- 4 ай бұрын

There is definitly yeast involved in the process. Wild yeasts will help the fermentation.

@LiliyaPanina 4 ай бұрын

This sounds so goooood I'm actually tenpted to try

@yenibobenny 4 ай бұрын

Wow that sounds amazing!

@gayatrisahaay8780 4 ай бұрын

I love your channel!

@marcelzeidan2715 4 ай бұрын

I am lebanese and i know and love keshek, but somehow i always thought its made by bulgur and joghurt!! Absolutely love keshek. Get yourself some lebanese bread, sprad it on the bread with tomatos, cucumber, olives, and mint leaves, some oil and you got a beautiful traditional lebanese Sandwich! Love the content @BakingHermann

@whynot1639 3 ай бұрын

This was originally made by middle class family that couldn't afford cheese. So i have many memories attached with it.

@sandhyasingh3783 4 ай бұрын

Sir I love your cooking please make matar paneer. Please

@autumnstoptwo 4 ай бұрын

@SauceStache should try this!

@nielsjuel7769 4 ай бұрын

Bruh, if it ain’t made from any kind of dairy, it ain’t cheese. You got yourself some middeleastern fermented grain.

@nicholas1894 4 ай бұрын

Reeeeeeeee

@-Brige- 4 ай бұрын

The original name translates to cheese though🤷🏻‍♀️

@nielsjuel7769 4 ай бұрын

@@-Brige- and avocado translates to testicle In Messo-American.

@user-zz3sn8ky7z 3 ай бұрын

I wonder if you post the same under videos about peanut "butter"

@hypermarche8934 4 ай бұрын

Oh this is called "keshek of the poor" because it doesn't have yogurt. In Syria we soak the wheat in yogurt and sun dry it then re-soak with yogurt and repeat, while grinding the bulgur by rubbing with hands at every step. Then it becomes like a dry powdered soup base. It tastes tangy, umami and very comforting in winters. In the soup we add a very little amount of cabbage and have pita bread on the side. Ah very nostalgic, too bad I'm intolerant to many grains... and milk 😅

@-Brige- 4 ай бұрын

Ich hab das gestern nach Rezept angesetzt. Am nächsten Morgen war der Bulgur so gequollen, dass es unmöglich war, ihn umzurühren, ohne eine Riesensauerei zu veranstalten. Mein 2-Liter-Gefäss ist zu klein, ich hab alles in den gereinigten 5-Liter-Rumtopf umgeschichtet und mindestens noch einen halben Liter Wasser nachgeschüttet. Und mehr Salz dazugegeben. Die Salzmenge im Rezept scheint mir schon recht gering, ich fermentier normal nicht unter 2 %. Aber bei soviel zusätzlichem Wasser sind 24 g mit Sicherheit zuwenig. Mal schauen, obs was wird. EDIT: mittlerweilen wohl einen ganzen zusätzlichen Liter Wasser zum ursprünglichen Rezept zugegeben. Es gärt schon ganz nett im Topf.

@cinakakar197 4 ай бұрын

Did you know that you can smile without being creepy 😅

@RyanFox85 4 ай бұрын

Im not sure what bulgar is 🤔 but i do love goat cheese so id be down to try this! My question tho!!!!!! I thought oil spoiled easily.... how do u keep that from happening when aging your "cheese" in it?

@-Brige- 4 ай бұрын

refrigerate.

@lukie220 4 ай бұрын

Scratchy and crunchy sounds? I'm in!

@dakotafrazier2985 4 ай бұрын

Thats why you had to put it in quotes. Its not actually cheese.

@howiewill 4 ай бұрын

I’ve never heard of that grain. Thanks for teaching me something new.

@alexism5687 4 ай бұрын

It's what they put in tabouli (Lebanese salad) if you've ever had that. His accent makes it sound a little different, at least compared to how I've heard it said.

@-Brige- 4 ай бұрын

It's processed durum weat.

@Jotun279 Ай бұрын

Can I use yeast extract to enhance the umami flavor. Or is it not working due to its microbiom?

@Mr_Tinez90 4 ай бұрын

Is that búlgaros, like the little worms that ferment milk? Because I love the yogurt they make.

@-Brige- 3 ай бұрын

Bulgur is a preparation of durum weat. No worms involved.

@mimi59782 3 ай бұрын

Please try to make „shanglish“ cheese 😍

@l.c.7955 4 ай бұрын

I'm not vegan but i can see myself adding or substituting a couple of things from my families diet

@akshayneha Ай бұрын

Can you make a cheese dish out of this Hermann? Like not just as an answer but also a suggestion to make a video. Like I would love to know how it looks and tastes like on a pizza.

@briantcarcamo2 4 ай бұрын

If you roll it in spices do you also store it in olive oil?

@carlostellez4502 3 ай бұрын

Seems like a really good substitute for shanklish cheese. 😮

@diyamogal1450 4 ай бұрын

We call bulgur , 'Dalia' in India and make a sweet kheer (porridge) or a Savory one with masala

@moonbunny24 4 ай бұрын

I do NOT have the patience to stir something every day for weeks 😂 But I hope it's yummy for everyone who does have that kind of determination!

@-Brige- 4 ай бұрын

Wow. It takes about 10 seconds a day...

@SwagWizard_LemonGod 4 ай бұрын

This is something straight out of 300 BC

@normaleverydayman7004 3 ай бұрын

Im kind of afraid to ferment things up because i don't really know different between rotting or fermented

@-Brige- 3 ай бұрын

You can smell the difference, believe me😁

@k-mo1652 4 ай бұрын

Plus nutritional yeast too

@CelAbration 4 ай бұрын

I rejoice as I cannot do lactose but I love cheese

@zolamastrike 4 ай бұрын

This was the least convincing wunderbar I've ever heard

@KazuDiabolis 4 ай бұрын

i love this guy's pronunciation of "bulgur" 😸

@Nailam3at90 4 ай бұрын

Try Koshari from Egypt

@businessgoose6057 4 ай бұрын

Surians make this too. it's called "Shawn-Cleesh"

@albert-80 4 ай бұрын

Lol that literally translates to "The Poor Man's Kashk"!! Kashk is a dairy made of condensed whey

@varadnaik7284 3 ай бұрын

Wait I dont know what is considered vegan, but it is something where we dont consume products from living beings, so since here yeast is built up wouldnt it be considered non vegan since yeast are living being

@Kiwipai 3 ай бұрын

Plant live too, do you think vegans don't eat plants? It would have been easier for you to just look it up...

@bryannaing6316 4 ай бұрын

You coat them in sesame seeds or herbs... then soak them in olive oil?

@Shuggies 4 ай бұрын

I HAVE to know.... I can't wait to see and I would make this..

@tarablethoughts 4 ай бұрын

Do they have to age outside the fridge for the final weeks?

@jaudyparcon8591 3 ай бұрын

And now they need to edge for 4 - 6 weeks 💀

@Sachinmisra 4 ай бұрын

Bulgur sounds like some place or species from the "Middle Earth"... Somewhere close to Isildur....

@lullabiesofthedusk 4 ай бұрын

Bulgar sheera is nice, try it out

@ansyrianarchitect 4 ай бұрын

In Syria we call it Shanglish, we serve it with tomato and onion 😂

@blackkennedy3966 3 ай бұрын

😂😂😂😂

@nuancedrenditions 4 ай бұрын

I’m always scared of long fermentation, it’s always like a hairs breadth away from getting spoiled if you don’t do it in the right conditions

@-Brige- 3 ай бұрын

The good thing about fermentation is that if it goes bad, you'll smell it🤢 😅

@JULEMANDEN99 4 ай бұрын

Within the next 5 years denmark will produce cheese made out of plants, not the wierd syntetic shit that you can buy today but honest to god cheese, the guys just uses old-school cheese making proceses but uses stuff like soy and almond milk added citrus to instegate curdling process, yea it taste and feels like cheese cheese just no lactose.

@-Brige- 4 ай бұрын

New Roots from Switzerland produce absolutely delicious cheese alternatives from cashew nuts😋