There are lots of vegan cheese recipes with fermented okara. Have you tried any?

Are you using water from the tap that has sat overnight to lose the chlorine or are you using filtered water?

Are you using water from the tap that has sat overnight to lose the chlorine or are you using filtered water?

Are you using water from the tap that has sat overnight to loose the chlorine or are you using filtered water?

Fantastic content. So well explained. And we are both in Tassie. Yay for really local content 🍃

Refined coconut oil is not healthy unfortunately…

You changed my life with this recipe. 😍😍😍Prayers for our wonderful Mioko! XXX

love your aesthetic, very useful content which (to me at least) seems a very high quality production. Have been following vegan channels for several years and guessing your channel is quite new as just chanced upon it. Have subbed and look forward to following you ..... and good look as I feel your channel will become a magnet......

Love Gaz's recipes! Flavour packed 💓✨️

The recipe says 110g oats but 1 cup is 80g. Ended up super thick but I added more water when I realized and it was all good. Looking forward to tasting it 👍

Thanks for your video! What is the fat content in this whipping cream/200ml? Can it be used to make vegan ice cream?

Yum, looks delicious

I love oatgurt and always make a huge 10 cup batch because I use so much of it and it keeps well. But I'm a lazy slug and now that I have an Instant pot I take some shortcuts after years of doing it regularly. I first put 5 cups of water on to heat in my instant pot, while I dry blend 2 scant cups of oats, 1 cup of cashews, and 1/4 cup hemp hearts (for omega 3's) into a powder. Then I add another 5 cups of very hot water and blend on high until it starts to thicken. (I used to use cold water and strain it, but it was such a pain... literally, I have severe carpal tunnel). The powdered oats get silky smooth as they blend and "cook", so I just quit straining them. Once it starts to thicken I whisk it into the 5 cups of water in the Instant pot and use the saute function to cook it until I get the desired thickness. Since all the oats are in there it can get really thick, so I just stop when it looks like a thick batter, take out the whole liner, and plunge it into ice water like you did, until it's cool enough to whisk in yogurt from the last batch. One blender to clean but nothing else! I pop the liner back into the IP and use the yogurt setting to ferment it to taste. The thicker it is the longer it seems to need. I admit, the color and texture are slightly different than the strained version, but my wrists are so grateful it is well worth it! LOL I use most of it for savory applications, but I always make at least 2 cups of it into "mayo" just by adding a bit of lemon juice, dijon, and kala namak (black salt) for that authentic eggy taste. So much healthier than the oily stuff!

Your kitty is adorable and his/her appearance when least welcome is so typical! Great recipe, I love experimenting with WFPB (whole food plant based) cheeses especially. I've been making a similar version to this since forever because I simply couldn't afford buying it on the regular. I've been using citric acid instead of lemon juice because I had it on hand, though I want to try lactic acid as it is more authentic. (but something else pricey to purchase!) I sometimes just let a batch ferment a short while in a warm place too, to mellow and develop the flavors instead. I've been using a bit of psyllium or konjac powder instead of xanthum, and since I have to avoid added fat/oil for health reasons (especially saturated fat), I have to skip the coconut oil. I sometimes add a bit of nut butter or tahini instead, but usually not. I know the lack of fat affects the melty texture and mouthfeel, but it is still delicious! I'm eager to try the agar tip. I often cut the cashews with some powdered oats to stretch the budget, add fiber and nutrition, and also its ability to set when cooked, but like you said, initially it will just slough off. I too think it sucks how Miyoko got booted from her own company after all her innovation and hard work! And thanks for all your hard work! Subbed.

love it! I played around in the past, added fresh thyme, oregano and black olives, garlic minced, if you leave them for a few days and store in your fridge, stire them occasionally, will give deeper flavours and aromas. Thank you for your videos.

smashing that !

damn the title made me think there was some juicy vegan drama

Now subbed Cheers

Fabulous recipe! I totally agree with you about supporting Miyoko. 💚

love how you explain so much context about your recipes. really informative, professionally and beautifully done, bravo!!!

I love your videos. So clear and easy to follow. Thank you.

Awesome work!!!! I love your ethos!

Thanks for sharing!

Nice one. I’ll be trying this for cheese-making. Thank you - nicely produced and well-paced video 👍much appreciated