I've used finely pureed home fermented sauerkraut in a few of your recipes in lieu of lactic acid since it contains naturally occurring Lactobacillus and it totally works in adding the same flavor profile.
@@BinkySocks I eyed it, but if I were to guess, I'd say 2 or 3 tbs of the puree, but now that I've done it a few times, I've just used the sauerkraut liquid and subtracted that liquid volume from one of the other liquid ingredients to not throw off the liquid to solid ratio. I've even used kimchi liquid a couple time for some added flavor.
@@BinkySocks i could see that also being good. Dairy does have that acidity to it, which is a hard flavor to nail. I've found lacto fermented ingredients (kraut or kimchi) do add a nice "cheesiness" the other component I use frequently is coconut vinegar, which can be hard to find in some places, but it is uncanny in it's umami chees-like flavor profile. A little goes a long way.
I actually did curdle some pea protein based milk on accident once and made a tiny patty out of it. I was treating it like a tofu, but looking back it was very similar to mozzarella in taste and texture. It didn't melt that much though. iirc it was one of those almond-cashew-pea protein blend milks and the coagulant was either lemon juice or vinegar.
@@mariafonseca5457 ah man it was so long ago and on accident. But I'll try. I had added a few pinches of salt and some spices to taste to about 1 US cup of the nut/pea milk (I believe it was the Silk brand). I heated it until boiling, added about 1 teaspoon lemon juice/white vinegar, then filtered it through a coffee filter and collected the curds which I pounded into a small patty then fried it.
There's a channel on TH-cam called, 'The Vegetarian Kitchen', they make some pretty cool vegan cheeses and butters using the curdling methods with vegan nut/seed milks. You could check them out for more info on this curdling technique you described.
@@alexandermisael5403 yes, but with the fact that vegans exist decreases the need for slaughtering and farming animals. and also, some people just simply go vegan because its disgusting to think about the fact that they used to be alive but got put through a horrible life and then killed at the end. some people also just dont like real meat or just the taste of meat in general. if you've had pets like chickens, cows, or pigs its pretty hard to keep eating meat knowing that the animals that were killed for it are really kind and loving. i have a lot of chickens and ever since i rescued them (from the streets of where i live. me and my mom have been saving them whenever we see ones in trouble.) its hard to be able to eat chicken let alone any meat thinking about the fact that animals were killed for it. i want to go vegan but my mom buys a lot of animal products and i wouldn't really have much to eat.
You deserve over a mil subs already. I've used all your recipes and given the food to my nonvegan friends and family members and they all literally though they were all the real deal.
In order to activate the tapioca starch, you've got to cook it. Your brined cheese fell apart because you didn't cook it. You also missed out on the stretchy quality of tapioca starch for the same reason.
Could pea protein powder work? I actually have some of the powder and want to try this and the ice cream using the powder. Or should I just get the milk?
@@TriggaTreDay I was wondering the same thing. I'm not one of those people who wants to substitute everything in a person's recipe, but I really can't find pea milk in my neighborhood. I do have powdered pea protein,though! 🙄
Do you have her cookbook? One of her recipes isle is just like this only she used homemade soy yogurt instead of the pea milk. I make it all the time it's great. I've never had her company cheese because they don't sell it around here but everyone I've talked to who has says it's the best they've ever had
YES that's what I was looking for....as an Italian this is the most important cheese of the world, I will try it out , thank you thank you thank you thank you, you are amazing , supergenius , love how passionate you are with your experiments , the best , you should really patent all this amazing stuff you create!!! thanks again P.s. would you be able to create a decent home made pea milk? , I'm a fan of doing everything from scratch
You need to go into manufacturing. This is so intuitive to you and better than the commercial stuff. I would buy your products. “Well Your World” is manufacturing and seemingly doing well. I have a degree in food science and your channel fascinates me. You are very talented. 🌸
If you did food science why don't you understand that those additives in commercial stuff are in there so that the products will transport, store and be basically in the same state when you open them as they will be when they left the factory? If he made products to sell he'd have to fall back on the same techniques. And the stuff he uses like the gums and such are all produced by the food industry to do exactly that.
Lambent Ichor. Hi Lambert. I hear ya. I didn’t mean for it to be as deep as it must have sounded. I was a food scientist but am older now. My experience didn’t include gastric molecular science and I’m so fascinated with it. He impresses me so much because he loves the science too and has great results with it. That’s more what I had to say I guess. I apologize if it angered you in some way. It was really meant as a compliment. 🌸
@@Livealohahawaii It wasn't anger. I like the channel because he uses these ingredients. I have myself for years. It probably comes more from frustration though. Most of the additives used in food are only there for good reason, but people, not just vegans seem to fall for the naturalistic fallacy. That the stuff is somehow 'chemicals' and therefore bad. In fact, most of them were only brought into food manufacture after being used for generations. Carageenan is a traditional food of Ireland and Scotland, used to make jellies. So I suppose part of me just went, oh no. Even someone with a degree in food science doesn't seem to get this. So you didn't anger me and sorry if it came off wrong.
all of your stuff is so interesting! just made the ice cream recipe.. maple walnut which no vegan ice cream maker offers.. oh and I've missed it. the ice cream was fabulous. can't wait to try this. have made other soft cheese with varying success. love all these ideas!
The awesome thing about this is it is actually simple enough that I can imagine doing it. This and the Pumpkin seed egg are both totally doable! Is this a new trend? When are you doing a cookbook? Do you think you could use the pea protein powder they use for bodybuilders to make this cheese?
I honestly have to say I look forward to seeing your Beautiful Wife at the end of your videos as much as I look forward to watching and learning so many amazing ways to be Vegan. Thank you for your time and creativity that's so inspiring 💗 May you and your loved ones stay blessed during these crazy times
. . . interesting thought, May, yet, I, personally, enjoy his unique personality, overall . . . and, perhaps, his loyal followers will always return for his great vids...also, there are already lots of commercial vegan cheezes - I believe many of us prefer homemade so we know exactly what is in our foods and so we can adjust the taste to our own - and, maybe buy those convenient cheezes on limited occasions . . . God Bless . . . :)
Another incredible plant-based recipe video. Another I will never make due to lack of access to the main ingredient. But also, another I absolutely LOVED watching! Your content just makes me happy :D You are honestly not only inspiring the change. You are the change yourself! . Sending you lots of love! Have a fantastic end of the week! . P.S. Just wait for the Ripple to steal this concept ;P
Wow! ...now this one I'm very interested in, as I love me an oven baked pizza margherita, and it would be awesome to have a nice melty vegan option for the cheese. Thank you!
I have made some pungent cheeses with fermented tofu, hearts of palm (or cauliflower), nutritional yeast, and agar agar. The trouble is that soy messes with my hormones. I’m excited for this. I want to find a way to do bleu- I have tried with cashews, but it doesn’t work with my digestion to use nuts. Pea protein seems safe- ish
I make yogurt out of pea milk. Its the best sub for soy and coconut since my family is allergic. After that you can strain it in a cloth and it gets really think. The first time all you need is a prebiotic capsule. After that i just save a little yogurt in my jar and mix in new milk to make more.
Wow!! I love watching your videos . you need to come out with your own brand of cheeses for the vegan world!!!! I would buy your brand cause i love a goood pizza with really good mozzarella cheese! This is so awesome!! Thank you for sharing!
The cheese will hold better if you put it on the stove after blending it and activate the kappa carrageenan. Stir over heat until it coagulates and then you can put it in the cold brine. I’ve done it this way with success.
The mixture was already hot enough and the blender actually spun fast enough to continue heating the mixture. I wouldn’t recommend heating this any further past my technique. There are other recipes that call for that but their methods are different
I only need to get the kappa carrageenan, I have everything else. Mozzarella was always my favorite cheese prior to going vegan in 2013. Thank you for the video, looks great!
I'm in love with the Pea Milk too. I am really excited. Can I ask you why not just blend all that together in the first place? Why more than one step? Then just put in pan and cook? Seems so much simpler?
This is very similar to the recipe for mozz that Chef Skye Michael has been using for years (recommends soy over pea milk, but otherwise, yeah). If you want to learn more about better vegan cheese and other dairy analogs, I couldn't recommend his book "The Non-dairy Evolution" enough to both Sauce Stache and the viewers. Worth its weight in gold if you're into this kind of vegan cooking. **EDIT: NOT suggesting Captain Stache is pulling from this other source, just recommending another source with similar ideas and techniques!***
So I had to see what you were talking about hahah I have heard of Chef Skye Michael but never really looked into his stuff. His Moz is similar because he uses tapioca starch and carrageenan, but that is where the similarities end. My method reduces the pea milk so this is nutritionally similar to regular mozzarella in calories, fat, and protein, Then everything else is simply blended together to form the reduced milk into a cheese. No added fats needed no extra steps. I don't believe you were trying to say I got this concept from him, but I did want to add this because your comment can be taken that way from someone that doesn't know both recipes.
@@SauceStache Heya! Yeah, not trying to say you stole it and haven't done the recipe myself in a while, so I was forgetting some of those smaller details. Thanks for clarifying. I just strongly recommend him as another great source for people who are looking to expand their "fake" vegan cooking skills. Love the channel, and I'm giving your version a whirl next time I'm doing a pizza night. I don't know if it's cool to plug something here, but I'm constantly working on developing my own vegan analogues too which I often instagram at goddamnit_broderick. Your channel is definitely the first place I learned to start incorporating methylcellulose into some of my recipes with fantastic results. Thank you! Keep up the great work! Cheers!
I unfortunately just found your channel recently and have been binge watching them lol all of the food looks so yummy! I had a few questions about this one though. Do you have to use pea based milk, or is almond/soy okay too? And I'm slightly allergic to carageegen, could I use agar agar instead?
Interesting. Ben and Jerry's chose almond milk for their non-dairy ice-cream line after much research. Not sure how common pea protein was back then, however.
I’ve just ordered the ingredients and I’m SO excited about the taste! Do you know the german cheese „Handkäs“. I guess there’s no translation.. maybe „hand cheese“ but this sounds very weird 😂 I really need this in my vegan life 😭 also „Ofenkäse“ which is cheese out of the oven, where you can dip some bread in. I miss this soooo bad! That‘s just molten cheese in a cheese mould. Maybe you’d like to do that even you don’t know the Taste! 🥴🤝
TH-cam: Sauce Stache uploaded ''Incredibly REAL Vegan Mozzarella from Pea Milk - ONLY 4 INGREDIENTS'' Me, before watching: Yay!!! It has to be amazing. Me, after watching: It's more than amazing. I really need to find a way put my hands on those ingredients he uses very often and are magical (I don't live in the U.S.A.).
@🌟༻🅹🅰🆈🅵🅰༺ ✓ • 5 years ago I read it. ;-) Thank you. That's very sweet of you. But, in my case, I was referring to the lactic acid and the kappa-carrageenan. I can not find them where I live. And I wish so badly to put my hands on some lactic acid, for a very long time...
@🌟༻🅹🅰🆈🅵🅰༺ ✓ • 5 years ago Thank you for the reply. Yeah, I know about lactic acid because I use to lactoferment raw cucumbers and raw cabbage. But, of course, the taste is far away from neutral. If you say that daikon radish has a neutral taste, then I will give it a try. Again, thank you.
@@dalemills8052 Thank you for the reply. Yeah, I have access to agar agar. I even used it a few times. But I know the texture will be different. I never tried melting anything that contains agar agar. If so, it seems that the only ingredient that I miss is the lactic acid, at this moment.
@@nick-wi6et Pus ... a myth? Hehe, I don't think so. You're misinformed, Nick. The FDA even increased the allowable amount of pus in milk 10-fold when they introduced BGH (bovine growth hormone) into cows in the 90s due to the increased infection rates resulting in increased bacterial secretions (pus) in the milk.
That looks amazing. Great job, you're very inspirational. As vegans, I feel our language could reflect just that, ie: the Peamilk IS "real" milk, when comparing to cows milk. What do you think? Thank you. Xoxo.
I wish I got to see more of the holding and pulling of mozzarella, as that's what holds it together and makes the layers and is fun. I think something like a coagulant mixed with vinegar might work, but I have to be honest. Sometimes there's some residue of the Ripple when I finish, and it kind of turns into a pudding. Maybe there's a way to utilize it for a pudding video, or help it turn into cheese - removing the 'curds and whey' - longer in a way (steps, what's happening) video, but still in the same time frame. Instead of cooking, try air drying.
I have an absurd amount of yellow split peas. Can I soak and Vitamix them into pea milk? If this would help me make mozzarella, I would have an absurd amount of happiness. Any other suggestions to what to make with about 40 to 60 pounds of yellow split peas would be greatly appreciated. I have been experimenting with substituting yellow split peas for red lentils in a tortilla recipe. Am thinking about using them in a dosa recipe. Even though you use a number of ingredients I can't have (health reasons) I love your exploring culinary vision as well as a number of your recipes that I can use. Thanks.
Thank you so much for the recipe ❤️❤️ you made me think everything is possible and I can make any food :p. Also thank you so much for the 2 month’s subscription ♥️☺️😊😊☺️
Hey!! So I'm always really upfront with this, but it is personal and kinda sad. I am no longer vegan. I took my channel fully plant based because it is the best I can do, its where I feel I can be the most helpful and be creative so more people can enjoy plant based foods. Medically I had some issues from mistakes I made.
Mahtiah Hildrilae I never said that it wasn’t healthy to be vegan. It is healthy. When I was vegan I was very unhealthy. That was my fault and no one else’s. Other than that my medical history is personal and None of your Business.
@Mahtiah Hildrilae He didn't say veganism is unhealthy. Maybe his doctor told him that it would be best to consume an omnivorous diet for his health, but that's not our business. Vegans and non-vegans alike enjoy his videos and experiments and I, personally, could care less if he's vegan. He doesn't have to justify his content. He's just doing something that he enjoys and that helps people learn, and there's nothing wrong with that
Mahtiah Hildrilae Sauce Stache yooo man, I just wanted to politely ask, because I was interested in it! I think the content is one of the best and well researched on cool recipes. Please don‘t be harsh against someone who‘s honest man, he could just have lied, but no he was upfront and got shit for it.
Sauce Stache sorry didn‘t want it to go into this direction, I was just curious nothing more, i thanks for being honest, i love how you cut and produce your videos & the content is really interesting!
Is this better than your more lengthy recipe of cashews, aquafaba and all those other ingredients for a stretchy mozzarella cheese? I’d love a side-by side and maybe even a combo-recipe!
Say that I wanted to use this recipe for mozzarella sticks... Would you think they’ll hold up if they get breaded with flour and breadcrumbs? Would it alter the texture too much if you freeze it for 30 minutes before frying? I’m excited to try the cheese though, it’s cooling down in the fridge now for another hour 😎
I saw this and was so excited! I completely agree, why add all this "cheesy" flavor to vegan mozzarellas when dairy mozzarella just tastes like milk? I have been searching forever for a good, plain vegan mozz recipe. Yay!
Yes it could but it will have a more gelatinous consistency. It won't be exactly what's in Sauce Stache's video. You should try and play around with it. And for the comment below this one, I've made plenty of vegan cheese with agar agar that does melt.
You are slowly eliminating all the reasons holding me back from going vegan
Do it! It's easier than you think :)
Agreed just do it no reason not too
DO IT! DO IT! DO IT!
JUST DO IT! no for real going vegan was the best decision ive ever done
Just do it 😁
I've used finely pureed home fermented sauerkraut in a few of your recipes in lieu of lactic acid since it contains naturally occurring Lactobacillus and it totally works in adding the same flavor profile.
Great tip! Thank you!!
@@BinkySocks I eyed it, but if I were to guess, I'd say 2 or 3 tbs of the puree, but now that I've done it a few times, I've just used the sauerkraut liquid and subtracted that liquid volume from one of the other liquid ingredients to not throw off the liquid to solid ratio. I've even used kimchi liquid a couple time for some added flavor.
@@BinkySocks i could see that also being good. Dairy does have that acidity to it, which is a hard flavor to nail. I've found lacto fermented ingredients (kraut or kimchi) do add a nice "cheesiness" the other component I use frequently is coconut vinegar, which can be hard to find in some places, but it is uncanny in it's umami chees-like flavor profile. A little goes a long way.
I actually did curdle some pea protein based milk on accident once and made a tiny patty out of it. I was treating it like a tofu, but looking back it was very similar to mozzarella in taste and texture. It didn't melt that much though. iirc it was one of those almond-cashew-pea protein blend milks and the coagulant was either lemon juice or vinegar.
Recipe please???
@@mariafonseca5457 ah man it was so long ago and on accident. But I'll try. I had added a few pinches of salt and some spices to taste to about 1 US cup of the nut/pea milk (I believe it was the Silk brand). I heated it until boiling, added about 1 teaspoon lemon juice/white vinegar, then filtered it through a coffee filter and collected the curds which I pounded into a small patty then fried it.
There's a channel on TH-cam called, 'The Vegetarian Kitchen', they make some pretty cool vegan cheeses and butters using the curdling methods with vegan nut/seed milks. You could check them out for more info on this curdling technique you described.
Monica's smile is the best tell! She's so honest, if she's not smiling, it's not good. LOL
Ok you need to start patenting your processes or else some corporations is gonna steal them and get rich off of your hard work!
You have saved many animals being a total boss! 💚🌱
Thank you!!!!
@@SauceStache No! Thank you!
They still dying...
Alexander Misael do you have a point? 72 billion land animals, and 1.2-2 trillion fish are killed for consumption every year. Is that your point?
@@alexandermisael5403 yes, but with the fact that vegans exist decreases the need for slaughtering and farming animals. and also, some people just simply go vegan because its disgusting to think about the fact that they used to be alive but got put through a horrible life and then killed at the end. some people also just dont like real meat or just the taste of meat in general. if you've had pets like chickens, cows, or pigs its pretty hard to keep eating meat knowing that the animals that were killed for it are really kind and loving. i have a lot of chickens and ever since i rescued them (from the streets of where i live. me and my mom have been saving them whenever we see ones in trouble.) its hard to be able to eat chicken let alone any meat thinking about the fact that animals were killed for it. i want to go vegan but my mom buys a lot of animal products and i wouldn't really have much to eat.
You deserve over a mil subs already. I've used all your recipes and given the food to my nonvegan friends and family members and they all literally though they were all the real deal.
@Sauce Stache ...I think you said you're not vegan ....are you inventing all these vegan recipes for the Mrs? ....now that's love!
Wow! Cannot wait to try this. Can you please do a video on vegan versions of Mediterranean cheeses like mizithra and halloumi ?
Began halloumi? Ugh I’d be done with real cheese forever and ever and ever.
In order to activate the tapioca starch, you've got to cook it. Your brined cheese fell apart because you didn't cook it. You also missed out on the stretchy quality of tapioca starch for the same reason.
Miyoko’s vegan mozzarella is so good, but quite expensive. Can’t wait to give this a try - thanks!
Could pea protein powder work? I actually have some of the powder and want to try this and the ice cream using the powder. Or should I just get the milk?
@@TriggaTreDay I was wondering the same thing. I'm not one of those people who wants to substitute everything in a person's recipe, but I really can't find pea milk in my neighborhood. I do have powdered pea protein,though! 🙄
I really don't like miyoko's mozz. It has a texture like paste and it's overpriced. Follow your heart slices are better.
Susanna al-Labban right. And some are saying that the pea milk is quite expensive. I would prefer not to use it if I don’t have to.
Do you have her cookbook? One of her recipes isle is just like this only she used homemade soy yogurt instead of the pea milk. I make it all the time it's great. I've never had her company cheese because they don't sell it around here but everyone I've talked to who has says it's the best they've ever had
YES that's what I was looking for....as an Italian this is the most important cheese of the world, I will try it out , thank you thank you thank you thank you, you are amazing , supergenius , love how passionate you are with your experiments , the best , you should really patent all this amazing stuff you create!!! thanks again
P.s. would you be able to create a decent home made pea milk? , I'm a fan of doing everything from scratch
You need to go into manufacturing. This is so intuitive to you and better than the commercial stuff. I would buy your products. “Well Your World” is manufacturing and seemingly doing well. I have a degree in food science and your channel fascinates me. You are very talented. 🌸
If you did food science why don't you understand that those additives in commercial stuff are in there so that the products will transport, store and be basically in the same state when you open them as they will be when they left the factory?
If he made products to sell he'd have to fall back on the same techniques. And the stuff he uses like the gums and such are all produced by the food industry to do exactly that.
Lambent Ichor. Hi Lambert. I hear ya. I didn’t mean for it to be as deep as it must have sounded. I was a food scientist but am older now. My experience didn’t include gastric molecular science and I’m so fascinated with it. He impresses me so much because he loves the science too and has great results with it. That’s more what I had to say I guess. I apologize if it angered you in some way. It was really meant as a compliment. 🌸
@@Livealohahawaii It wasn't anger. I like the channel because he uses these ingredients. I have myself for years. It probably comes more from frustration though. Most of the additives used in food are only there for good reason, but people, not just vegans seem to fall for the naturalistic fallacy. That the stuff is somehow 'chemicals' and therefore bad. In fact, most of them were only brought into food manufacture after being used for generations. Carageenan is a traditional food of Ireland and Scotland, used to make jellies. So I suppose part of me just went, oh no. Even someone with a degree in food science doesn't seem to get this.
So you didn't anger me and sorry if it came off wrong.
From following your channel for so long, I had all of the ingredients on hand!!!!!! Trying this today. Well done brother!!!
Liking before watching it through because I know it's going to be amazing 👍
Thats pretty awesome!! Thanks so much for the love!!
Yep
Lol I always do the same!
all of your stuff is so interesting! just made the ice cream recipe.. maple walnut which no vegan ice cream maker offers.. oh and I've missed it. the ice cream was fabulous. can't wait to try this. have made other soft cheese with varying success. love all these ideas!
Your videos are really creative,all chefs should be like you.
The awesome thing about this is it is actually simple enough that I can imagine doing it. This and the Pumpkin seed egg are both totally doable! Is this a new trend? When are you doing a cookbook? Do you think you could use the pea protein powder they use for bodybuilders to make this cheese?
I honestly have to say I look forward to seeing your Beautiful Wife at the end of your videos as much as I look forward to watching and learning so many amazing ways to be Vegan. Thank you for your time and creativity that's so inspiring 💗 May you and your loved ones stay blessed during these crazy times
You're so creative! But I'm always afraid that some bigger channel or company is going to steal all of your awesome vegan food ideas :0
*side eyes goodful*
I don't trust them....
Tapioca starch and milk to make a vegan mozzarella cheese is not a new concept.
@@MandyRoy425 Cool comment Mandy.
Matthew Bahnsen I was letting May Flemming know that no one would be stealing this idea. ;)
. . . interesting thought, May, yet, I, personally, enjoy his unique personality, overall . . . and, perhaps, his loyal followers will always return for his great vids...also, there are already lots of commercial vegan cheezes - I believe many of us prefer homemade so we know exactly what is in our foods and so we can adjust the taste to our own - and, maybe buy those convenient cheezes on limited occasions . . . God Bless . . . :)
Ripple is so good. It's easily my favorite vegan milk. I was able to find it in my local krogers.
Another incredible plant-based recipe video.
Another I will never make due to lack of access to the main ingredient.
But also, another I absolutely LOVED watching! Your content just makes me happy :D You are honestly not only inspiring the change. You are the change yourself!
.
Sending you lots of love!
Have a fantastic end of the week!
.
P.S. Just wait for the Ripple to steal this concept ;P
Yes I find myself smiling the whole time he's talking and love it when His girl samples his creations
Margaret B lol you’re only holding yourself back. Not hard to buy it or order it online.
@@Xxvzqx999 Not really, where i'm from you can't buy food online internationally.
@@Xxvzqx999 I'm from Europe. Before it gets to me it will be already expired. Everything from states takes ages to go through all the security etc XD
You are amazing! I'm excited to try this recipe!
Wow! ...now this one I'm very interested in, as I love me an oven baked pizza margherita, and it would be awesome to have a nice melty vegan option for the cheese. Thank you!
Saw you get a shout out from The King Of Random! Epic dude! Keep up the awesomeness
Just saw!! Really wild!! Thank you!!!!!
You. Are. A. Genius! Litteraly man, you just rock the vegan cuisine and take e erything at a new level
I have made some pungent cheeses with fermented tofu, hearts of palm (or cauliflower), nutritional yeast, and agar agar. The trouble is that soy messes with my hormones. I’m excited for this. I want to find a way to do bleu- I have tried with cashews, but it doesn’t work with my digestion to use nuts. Pea protein seems safe- ish
SauceStache is KING
I make yogurt out of pea milk. Its the best sub for soy and coconut since my family is allergic. After that you can strain it in a cloth and it gets really think. The first time all you need is a prebiotic capsule. After that i just save a little yogurt in my jar and mix in new milk to make more.
Can you taste the pea-ness? Don’t say that out loud lol 😂
No. I dislike peas but I love ripple. I don't think it taste like peas at all.
I didn't get until i tried to say it out loud 🤣
@@mindpower9057 same lol 😂
Have you made a plant based pepperoni?
Growing up I always loved the show good eats and this is literally vegan good eats! All you need are some skits and visuals.
NO, no skits, puleeze!!! And...poor Alton has apparently lost his mind during the lockdown, sadly.
Love the video, could you make a vegan halloumi cheese maybe?
Yes!
Yesss! Since vegan cheese don’t melt as much, it should be doable right!?
Wow!! I love watching your videos . you need to come out with your own brand of cheeses for the vegan world!!!! I would buy your brand cause i love a goood pizza with really good mozzarella cheese! This is so awesome!! Thank you for sharing!
You are an inspiration!
man you're a genius, so much respect bro! for real
Hi thank you. Do you have the recipes written?
The cheese will hold better if you put it on the stove after blending it and activate the kappa carrageenan. Stir over heat until it coagulates and then you can put it in the cold brine. I’ve done it this way with success.
The mixture was already hot enough and the blender actually spun fast enough to continue heating the mixture. I wouldn’t recommend heating this any further past my technique. There are other recipes that call for that but their methods are different
I only need to get the kappa carrageenan, I have everything else. Mozzarella was always my favorite cheese prior to going vegan in 2013. Thank you for the video, looks great!
I'm in love with the Pea Milk too. I am really excited. Can I ask you why not just blend all that together in the first place? Why more than one step? Then just put in pan and cook? Seems so much simpler?
man i haven’t been to this channel in so long, glad you have grown from 30k man
I need to see it on pizza! 🍕
This is very similar to the recipe for mozz that Chef Skye Michael has been using for years (recommends soy over pea milk, but otherwise, yeah). If you want to learn more about better vegan cheese and other dairy analogs, I couldn't recommend his book "The Non-dairy Evolution" enough to both Sauce Stache and the viewers. Worth its weight in gold if you're into this kind of vegan cooking. **EDIT: NOT suggesting Captain Stache is pulling from this other source, just recommending another source with similar ideas and techniques!***
So I had to see what you were talking about hahah I have heard of Chef Skye Michael but never really looked into his stuff. His Moz is similar because he uses tapioca starch and carrageenan, but that is where the similarities end. My method reduces the pea milk so this is nutritionally similar to regular mozzarella in calories, fat, and protein, Then everything else is simply blended together to form the reduced milk into a cheese. No added fats needed no extra steps. I don't believe you were trying to say I got this concept from him, but I did want to add this because your comment can be taken that way from someone that doesn't know both recipes.
@@SauceStache Heya! Yeah, not trying to say you stole it and haven't done the recipe myself in a while, so I was forgetting some of those smaller details. Thanks for clarifying. I just strongly recommend him as another great source for people who are looking to expand their "fake" vegan cooking skills. Love the channel, and I'm giving your version a whirl next time I'm doing a pizza night. I don't know if it's cool to plug something here, but I'm constantly working on developing my own vegan analogues too which I often instagram at goddamnit_broderick. Your channel is definitely the first place I learned to start incorporating methylcellulose into some of my recipes with fantastic results. Thank you! Keep up the great work! Cheers!
Totally cool... just found ya on instagram!
Would LOVE to taste ist - but here in Germany we don´t get all of your great stuff. Ripple looks so nice.
Will agar powder work in place of the carragenan? Also, love your videos man.
I'm going to make it this weekend with agar. I will let you know if it works.
Becky Rey were you able to make it?
I also have the same question
@@DiscoCatsMeow so?
It will be similar but kappa has that more authentic dairy-cheese-like gelling/solidifying quality.
I unfortunately just found your channel recently and have been binge watching them lol all of the food looks so yummy! I had a few questions about this one though. Do you have to use pea based milk, or is almond/soy okay too? And I'm slightly allergic to carageegen, could I use agar agar instead?
He used the pea protein milk because of its higher protein content. Nut milks don't have much protein. Need that protein to make the cheese.
OMG THAT LOOKS AWESOME I'M TOTALLY GOING TO TRY MAKING THIS TYSM
Could you make Greek yoghurt using pea milk?
It's always just a dream, isn't it? Then it becomes a reality. You're amazing!
My man!!! I’m excited to try this!
Looks amazing! You really are a food chemist! Do you think it would work with a pea protein milk that does not have oil in it?
I'm so pumped to try this recipe but not pumped to buy almost 10 bucks of milk 🤣
It's 8 bucks for that much real mozz 😉
Make your own...?
Ripple is often on sale for ½ price, at least in So Florida (CV19 capital of the world!).
@@glenesis No one cares
@@artyom6167 well it's a good cost comparison. Tbh vegan stuff usually ends up being way more expensive, so that's actually not too bad.
You are so cool..this is fantastic,all your recipes are..thankyou!!
Wow! I can't get pea milk in my country, can't wait to try it.
Can we use almond milk also for this recipe?
Interesting. Ben and Jerry's chose almond milk for their non-dairy ice-cream line after much research. Not sure how common pea protein was back then, however.
I wonder what would happen of you add potato starch to it and see if it gets that nice stretching that you can get for a pizza.
As I watch your videos I add every weird ingredient to my Amazon cart.
This looks fantastic!!
Do you think you could make your own pea protein milk with the powder as we don't get pea protein milk in South Africa?
@🌟༻🅹🅰🆈🅵🅰༺ ✓ • 5 years ago thanks so much!
Uhh nice, can you do something with cashewnuts once? Would love to see that
I actually have some cashew recipes!! In my milk video and a few cheese videos!!
@@SauceStache But do you have a vegan cottage cheese recipe?
I’ve just ordered the ingredients and I’m SO excited about the taste!
Do you know the german cheese „Handkäs“. I guess there’s no translation.. maybe „hand cheese“ but this sounds very weird 😂 I really need this in my vegan life 😭 also „Ofenkäse“ which is cheese out of the oven, where you can dip some bread in. I miss this soooo bad! That‘s just molten cheese in a cheese mould.
Maybe you’d like to do that even you don’t know the Taste! 🥴🤝
Can I use Soymilk aswell?
One more thing, if you put this in a citric acid/kosher salt brine, and use agar agar, would it be “feta” styled?
ohhhh... I dont know. but that sounds awesome and I want to try it! If you get to it before me, let me know!
TH-cam: Sauce Stache uploaded ''Incredibly REAL Vegan Mozzarella from Pea Milk - ONLY 4 INGREDIENTS''
Me, before watching: Yay!!! It has to be amazing.
Me, after watching: It's more than amazing. I really need to find a way put my hands on those ingredients he uses very often and are magical (I don't live in the U.S.A.).
@🌟༻🅹🅰🆈🅵🅰༺ ✓ • 5 years ago I read it. ;-) Thank you. That's very sweet of you. But, in my case, I was referring to the lactic acid and the kappa-carrageenan. I can not find them where I live. And I wish so badly to put my hands on some lactic acid, for a very long time...
@🌟༻🅹🅰🆈🅵🅰༺ ✓ • 5 years ago Thank you for the reply. Yeah, I know about lactic acid because I use to lactoferment raw cucumbers and raw cabbage. But, of course, the taste is far away from neutral. If you say that daikon radish has a neutral taste, then I will give it a try. Again, thank you.
If you can get agar agar powder to replace the kappa carrageenon it would produce a similar but less firm product and it will still melt somewhat
@@dalemills8052 Thank you for the reply. Yeah, I have access to agar agar. I even used it a few times. But I know the texture will be different. I never tried melting anything that contains agar agar. If so, it seems that the only ingredient that I miss is the lactic acid, at this moment.
Hi there. We don't have pea milk yet in Brazil, have you tried something using the isolated pea protein?
this is amazing too cuz like normal mozeralla u have to shape in boiling water but with this it like shapes itself
I think i'd use a strainer for the contents of the blender. Pour all the curds or whatever into the strainer and then form a ball or blob of cheese.
This is neat as hell and something I'm.gonna be playing with at work.
This looks so good 😊 would you please try to make a vegan sour cream?!
just eat real sour cream.Vegan imitation animal products are all chemicals and dont deliver the same nutrition
nick Ohp no thanks! I’d rather have something clean and free from pus, toxic chemicals and additives 😀 and no suffering is involved either!
Jane Banks the pus is a myth and the chemicals to make mock foods for vegans are horrible for you
@@nick-wi6et Pus ... a myth? Hehe, I don't think so. You're misinformed, Nick. The FDA even increased the allowable amount of pus in milk 10-fold when they introduced BGH (bovine growth hormone) into cows in the 90s due to the increased infection rates resulting in increased bacterial secretions (pus) in the milk.
You're leading the way, Sauce Stache.
Wow this is really awesome! You've done it again Sauce Stache 😃👌👏🧀🧀
Great recipe! Love the good vibe of your wife. You should cook together in an episode . For sure you are the power couple 👍
Oooo I'm going to have to try this cheese!!!
Can you use agar vs carrageenan and apple cider vinegar in place of the lactic acid?
I love how you have been using pea milk or pea protein on your recipes 👏🏿🍍💚🦋
That looks amazing. Great job, you're very inspirational. As vegans, I feel our language could reflect just that, ie: the Peamilk IS "real" milk, when comparing to cows milk. What do you think?
Thank you. Xoxo.
I feel like they are all real milk, just not mammalian milk.
I wish I got to see more of the holding and pulling of mozzarella, as that's what holds it together and makes the layers and is fun. I think something like a coagulant mixed with vinegar might work, but I have to be honest. Sometimes there's some residue of the Ripple when I finish, and it kind of turns into a pudding. Maybe there's a way to utilize it for a pudding video, or help it turn into cheese - removing the 'curds and whey' - longer in a way (steps, what's happening) video, but still in the same time frame. Instead of cooking, try air drying.
I wonder if powder pea protein mixed with a little water would work 🤔
I have an absurd amount of yellow split peas. Can I soak and Vitamix them into pea milk? If this would help me make mozzarella, I would have an absurd amount of happiness. Any other suggestions to what to make with about 40 to 60 pounds of yellow split peas would be greatly appreciated. I have been experimenting with substituting yellow split peas for red lentils in a tortilla recipe. Am thinking about using them in a dosa recipe. Even though you use a number of ingredients I can't have (health reasons) I love your exploring culinary vision as well as a number of your recipes that I can use. Thanks.
Thank you so much for the recipe ❤️❤️ you made me think everything is possible and I can make any food :p. Also thank you so much for the 2 month’s subscription ♥️☺️😊😊☺️
Very impressive...
Keep up the great work...
Can I use corn starch and if I were to replace the lactic acidic with sauerkraut or shredded carrort lacto fermented, how much would I add?
Probably a noob question but is there a big difference between pea milk and pea protein milk? Aka could this be done with pea milk
Question: Do you think it would work if you subbed the lactic acid powder for probiotic capsules and sup the Kappa Carrageenan for Psyllium Husk?
Yooo what made you go vegan? Love your vids & reactions!
Hey!! So I'm always really upfront with this, but it is personal and kinda sad. I am no longer vegan. I took my channel fully plant based because it is the best I can do, its where I feel I can be the most helpful and be creative so more people can enjoy plant based foods. Medically I had some issues from mistakes I made.
Mahtiah Hildrilae I never said that it wasn’t healthy to be vegan. It is healthy. When I was vegan I was very unhealthy. That was my fault and no one else’s. Other than that my medical history is personal and None of your Business.
@Mahtiah Hildrilae He didn't say veganism is unhealthy. Maybe his doctor told him that it would be best to consume an omnivorous diet for his health, but that's not our business. Vegans and non-vegans alike enjoy his videos and experiments and I, personally, could care less if he's vegan. He doesn't have to justify his content. He's just doing something that he enjoys and that helps people learn, and there's nothing wrong with that
Mahtiah Hildrilae Sauce Stache yooo man, I just wanted to politely ask, because I was interested in it! I think the content is one of the best and well researched on cool recipes. Please don‘t be harsh against someone who‘s honest man, he could just have lied, but no he was upfront and got shit for it.
Sauce Stache sorry didn‘t want it to go into this direction, I was just curious nothing more, i thanks for being honest, i love how you cut and produce your videos & the content is really interesting!
Do you think this would work with other plant based milks?
Is this better than your more lengthy recipe of cashews, aquafaba and all those other ingredients for a stretchy mozzarella cheese? I’d love a side-by side and maybe even a combo-recipe!
I love Ripple milk; that looks yummy 😋
Can you switch tapioca for something non-calorific? Are there any other ways to make cheese stretchy? Thank you for response!
Curious if you've thought of using a ",Cultured" milk. I know Miyoko Schinner starts most of her cheeses and her butter with Cultured oatmilk
You turn cooking into an art
Wow thank you!
Could you use pea protein powder and water instead of the ripple?
Say that I wanted to use this recipe for mozzarella sticks... Would you think they’ll hold up if they get breaded with flour and breadcrumbs? Would it alter the texture too much if you freeze it for 30 minutes before frying? I’m excited to try the cheese though, it’s cooling down in the fridge now for another hour 😎
I would experiment!! I bet it would work
Love the excitement from your lady
i just love your videos
Would adding the lactic acid cause trouble for intolerant peeps?
Lactic acid is not lactose, if that’s what you’re asking? It’s actually plant derived lactic acid.
@@SauceStache ooooh...Thank you so much!! 🙏🙏🙏
Ripple is sooo good
I saw this and was so excited! I completely agree, why add all this "cheesy" flavor to vegan mozzarellas when dairy mozzarella just tastes like milk? I have been searching forever for a good, plain vegan mozz recipe. Yay!
Can the kappa carrageenan be substituted with agar agar powder? 🤔
Agar Agar does not melt
Yes it could but it will have a more gelatinous consistency. It won't be exactly what's in Sauce Stache's video. You should try and play around with it. And for the comment below this one, I've made plenty of vegan cheese with agar agar that does melt.
Can you use almond milk instead of the pea milk?