Відео

Parece delicioso❤

I did the same to get crude oil...

Por favor hacer posible leer subtitulos en español. Hermoso video y la elaboración un arte, gracias desde Chile por compartir esta receta.

Por favor adiciona a legenda em portugues Brasil desde ja agradeço

Love you videos but pesto needs a grinder. It enhances the texture and flavour, a mixer doesnt do the same.

what's the reason she not put yeast ?

Gosto da suas receitas porque você tem o cuidado com higiene do produto e do ambiente que executar o alimento, obrigada um abraço 🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷 quando vou cozinhar gosto de por uma boa música 🎷🎷🎷 dá uma satisfação de fazer uma boa comida com uma música 🎷 que te inspira dá mais sabor 🎻🎻🎻🎶🎶🎶🎶

How beautiful ❤️

This is an absolute amazing story and I loved watching the process. Thank u for Sharing 😊

Can I do this with just the skins? I just peeled and cut up 2 pineapples. I put the fruit in the dehydrator and have all of the peels and would like to just use them for this. Thanks

Hey shut your mouth is not good what do you say

Heya, Jeem! Hello from Brazil! First I have to say that you were one of the few that made me confident to try this fermentation! I have everything here but some doubts came to my mind: 1 - when making soy sauce, you didn't add rice. You made it with only the beans. Why adding rice now? 2 - if I put parchment paper, won't it suck out all the sauce/liquid thay forms? I mean, if its basically the same as soy sauce, it should be nice to save it 😋

I must learn it

sorry i mean coconut oil

Hi is there something I can substitute for? coconut water

I reffered the thicker method, stunning video, thank u kindly Regards

at 74 years old, I don't think I will live long enough to watch you trying it after 12 years. My God!

this was awesome, loved it. thankyou

How many abv is this wine?

I typed incorrect, the word is rewarding, how rewarding it must have felt

Hi, I'm from South Africa n I followed ur video... I find ur video very professional, calming n in detail you took us through ur journey step by step.. I can only image how rearing it must have felt for u.. However I read that u will rather follow the method where ur grapes cooked into a thicker consistency/syrup form if I may say that... So I'm going to follow that method without barrels as well n gave it age in the jars over time, am I correct u following that method where u aged it rather in the jar n not the Barrel as the result was far better Kindly advise me pls Zay

Im curious, Cz I eat meat and dairy, but am trying to switch to more plant based… is there protein in this meal ? Looking at what’s in the plate I feel like I wouldn’t get full. Am I missing something?

What kind of probiotic do yo use?

heyy i wanna ask, should i push down the grapes on each day of the process?? 🙏🏼

Melhor receita de queijo vegan

God bless you guys.. the mother in ACV is good. Personally do not filter it.. unfiltered, raw, and if you can get organic may the best one.. except you can wash the pesticide / harmful chemical from the apple skin ❤

life of an alcohollc

Well done lady well done ❤🎉🎉🎉❤ bravo❤

Can I eat those apple after I am done making the vinegar

To speed it up, wouldn't it make sense to culture it at a higher temp and for longer (speeding up the acidification and taste development), then dehydrate it with a dehydrator around room temp/maybe a little higher (no higher than 118*F so you don't kill the cultures), then condition it in the fridge for a bit. To prevent spoilage after a couple days in the fridge, you can do what the Italians do with Parmigiano-Reggiano and put it in a very salty salt brine for a bit, pull it out and let it dry in the dehydrator (if doing that, I wouldn't add much, if any salt to the original culture). There are 2 main aspects of vegan cheese making (there are 3 in non vegan cheese making, one extra one which includes the rennet process). Culturing for the acidity (which reduces stray pathogenic microbial inoculation) and taste changes, and then removing water to firm/harden it up and further preserve it. Both can be easily tweaked to optimize time and still end up with a similar product. We're talking days to a couple weeks at most vs a year. Those plant probiotics are usually thermophilic (though you can get mesophilic ones (do better at cooler temps) as well, just not as common and easily sourced. When you put them in a fridge, they slow down to a slow crawl of bio-metabolic activity, that is why it takes _so long_ for it to develop tangier and more complex flavors. And while the fridge does help to dehydrate it, it does so more slow than a traditional convective air/heat dehydrator. The best dehydrator to use would be a vacuum chamber/pump set up, as it allows you to pull out more water, more efficiently and faster (and without the potential of cooking the food). These are used in freeze drying, but you don't need or want that level of dehydration (and a proper freeze dryer isn't easy to make, and they are super expensive to buy). You can semi easily make a modified one at home. Another couple of mods I might make, is leave out the coconut oil (I know it helps to firm it up, but it has so much saturated fat) and substitute some very well ground/blended cashews, and I would probably add some nutritional yeast and lactic acid, and then tapioca starch, respectively for a more cheese like flavor and consistency. My body doesn't like straight nutritional yeast too much, but when its cultured, it doesn't seem to bother it. Plus, it adds extra protein and a lot of nutrition that the bacteria will like. These all but the lactic acid, should be added at the beginning of the culturing. Add the lactic acid after it has cultured. It will both facilitate a more true dairy like flavor and help preserve it better. You do get some lactic acid in vegan culturing, but not as much as with dairy. I applaud your patience, but I can't wait a year for a flavorful, hard vegan cheese! (and there is no real need to). Cheers

Very good.

Is there a precise measurement of apple, water and sugar.

Can i use soyabee oil as olive oil🤔🤔🤔🤔

What is the function of air lock

This is beautiful, I want to taste it so much

we missed all your vdo specially on cheese .......

So sorry, it’s not the way to make a stinky tofu recipe.😂😂

Thanks

ok just started this recipe, soaking the chickpeassss!!! I'm excited about making my own cultures, I've only ever made cow milk yogurt using store bought yogurt. i'll see how this chickpea yogurt turns out n___n

So 8 hours? My air oven states 135° for dehydrating any fruit. 3rd rack from bottom going up.

can i order?

Congratulations for vídeo!! ,thanks !!

Love what I have seen so far! You are outstanding. You have a new sub! :)

Hi, did you know: when you let the milk set before cooking (15min), then the starch separates at the bottom. If you only cook the upper liquid, without the starch, you get a self curdling tofu :)) and the starch you can use separately for other recipes (instead of cornstarch). :))

Now I see why your water volume changed and you did not mention salt amts as your recipe was custom(from many). Your right not many home versions. Regardless, looks great.

Perfect!

Beautiful work and.... sauce.

Hi. Can I use distilled water instead of filtered water?

Is it just leaving grapes' juice get old and it spontaneously turns into wine or I missed something? Did she add anything to the juice? Please explain

Still lots of oils, unhealthy, and unnecessary for a natural whole food plant diet.