CHEESE Made From POTATO – "This is a potato, & you can do so much with it."

So apparently you can turn a potato into cheese. ???? Let’s do this. ???????? #emmymade #potatocheese

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Today’s video inspiration Halle Burns:

Bacon From Flour?:
Chicken Drumstick From Tofu Skins:
Chicken Made From Flour:

00:00 Intro
0:14 What are we making?
0:27 Rhode Island Historical Society field trip.
2:00 Starting the recipe.
2:40 Short format video rant.
3:35 Seasonings.
6:30 Cooking the paste.
7:28 Lining the pan.
8:22 Chill.
10:01 Slice.
10:43 Tasting.
12:33 Grate test.
13:06 Melt test.

This video is NOT sponsored. Just making “cheese”.

OXO Good Grips grater (Amazon affiliate link):

Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. ????????

Music courtesy of Epidemic Sound, and ‘Sprightly’ from iMovie. You’ve made it to the end — welcome! Comment: “Carpenter, carpenter, build us a house.”

16 Replies to “CHEESE Made From POTATO – "This is a potato, & you can do so much with it."”

  1. Sounds like y'all want to see the 1803 recipe for potato cheese. I'm on it! ????????

  2. If you wanted to give it a cheesy taste at almond butter pure almond butter with pear juice stir in the pear juice slowly until you've made tahini kind of consistency add that to your potato thing that you may just now and you will have something to taste like cheese…

  3. I wonder if waxy potatoes and lactic acid as well as more nutritional yeast could make this better.
    Russet potatoes don't sound like the right choice.

  4. Thanks for checking out the recipe 🙂 I wonder if it would taste cheesier if some hummus was blended in? I also think it might melt better if there was more fat in general.

  5. We call this queso de papa so good with a cup of coffee and saltines ❤️

  6. I wonder what would happen if you replaced the pickel juice with sauerkraut "juice" and let it ferment for a while, just a day or two. Needs to be unpasteurized sauerkraut juice of course. So if you have self-made sauerkraut around anyway that'd be worth a try, right?

    Great recipe, thank you very much! I need to try this since I am not very font of all those nut based or coconut oil based vegan cheeses.

  7. You should do the historical recipe. That would be such and awesome video

  8. I thought you were holding a guinea pig for a sec.???? theyre cute litte potatoes

  9. We ALWAYS want to see another video from you!
    To echo the comments of others, please reach out and try to get together with Max Miller from Tasting History and do a video together! ❤

  10. I’m sure it doesn’t taste Bad, but for people to label this as any kind of cheese is a disgrace to the true art of the cheese making process! Long live the Fromagers! ???? ❤️

  11. In older English, cheese didnt means cheese of today, it was a paste or a puck of something congealed , there is apple cheese,, which today would be called apple Jelly .

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