29 And ALUAH said, See, I have given you you [alaph tau] every plant that yields seed which is on the face of all the arats, and every tree whose fruit yields seed, to you it is for food. DONT CONSUME HYBRID FOODS, GMO, SCIENCE ENGINEERED FOOD. ALKALINE RECIPES. NON HYBRIDS FOODS. WOULD GREAT. FOODS THAT GROW IN WILD ARE ALUAH ABBA YAHUAH AL ALYUN TRUE FOOD FOR US. NOT THAT GMO HYBRID FOOD. BARUK ATAH MARKQUS BA HASHAM YAHUAH.
Thank you for sharing! I was wondering ❤ i used it for a couple months. I love the old school simple banana or applesauce oatmeal cookies. Its the top way I like to have oats.
recipe: "steam" potato for 15-20 mins peel & then cube potatoe add to blender w/: 1/2 tsp tumeric 1 tsp paprika 1/4 tsp garlic powder 1/4 tsp onion pwder 1 tsp salt 3 tBl corn starch 1 tsp apple cider vinegar or lime juice (for lactic acid) 1/4 cup water 1 tBl nutrional yeast 1/4 tsp msg blend until smooth ("few mins") add 2 tBl plant based milk 2 tBl polive oil simmer on low in pan for 3-4 mins put in container w/ paper covering & let sit overnight optional: put in open oiled up glass container & put in freezer for 2 hrs (or overnight) TY btw! 😁
I grew up in Switzerland eating dairy cheese . Last visit back home I made a vegan fondue primarily made of potatoes with a little cooked rice and a few carrots,I mixed in a home made cashew cream to add fatty richness ,nootch and fresh garlic, dry white wine, nutmeg at the end. The rest of the family was having dairy cheese fondu, but was getting in my plant based pot to the point of me having to start raising my voice😂. True story. Potatoes make the best plant based cheese.
Not gonna lie, the voice adds SOMETHING special to the potato cheese experiment. One might even say you've convinced me there is HOPE in this one - I gotta try out your fermented potato cheese too some day. Thanks for your guidance!
Hahaha I’m so upset I didn’t film more during this. My voice is still shot by I’m so worried about using it too much now!!! And that would be awesome! The fermented potato cheese comes out pretty dang good
I’ve been making a similar plant based cheese for years but I’m excited to try this one. One trick I’ve learned is that sharp cheddar has a slight bitter flavor profile and a great way to achieve that in vegan cheese is by adding just a few drops of bitters from your bar. It adds just the right complexity to give that real cheese taste. Thanks for the recipe!
I just made this - with a handheld immersion blender! The key is to get immediately into the cheesing(...) process as soon as the potatoes are out of the water so the starches don't have a chance to bind yet. I went the shorter, simplified way and diced the potatoes to boil instead of steaming it whole. I also used a coconut oil based plant butter instead of olive oil for the flavor and texture (based that on your butter cheese recipe). I think the paprika brings out the earthy potato flavor, but that diminishes a bit once the concoction is cooked. I think next time I'll reduce the amount of paprika by half and add a few drops of coloring plus liquid smoke for the flavor (smoked cheddar is awesome). All in all, a great recipe! This is the one Emmy should've followed in her last video. Tsk.
The brine from jarred green olives is a good substitute for pure lactic acid, pickle juice for a dilly cheese maybe, never would work for sharp cheeses. I usually use a Tbsp plus a tad of cider vinegar (instead of lemon juice as it is much sharper), blend, and add more brine/ vinegar if it needs more tang. Miso on its own is usually not tangy enough, but is salty and has good umami, but combined with olive brine and or vinegar it adds good depth. When using any of these, I adjust the water accordingly and hold off adding salt until after blending, as their sodium content varies. Also use a neutral oil instead of olive oil, as the brine will amp up the flavor.
Instant potato flakes worked. I used 1 1/3c flakes to 2c boiling water. All the same spices except 3T nutritional yeast. Next time I will increase flavorings by 50% as it was on the mild side. Maybe add yellow mustard. I used 1/4t 88% lactic acid and it was good for my tastes. The solution probably packs more punch just because the packing of the crystals in the measuring spoon has a fair amount of air. It could be drier so either lay slices in the fridge or use less water. I used an immersion blender and didn't want to overheat the motor. I'll probably add another tablespoon of oil as well. Thanks so much for sharing this, I'll make it often.
I followed the recipe with sweet potato and lemon juice (to replace lactic acid) and it turned out the same. 👏🥳 Been trying to replace tapioca for awhile and I'm glad this worked. Just gonna do 2 Tbsp of lemon juice instead of 3 next time. 👍
Thank you for the recipe. I know about this cheese since probably more than 50 years ago. They used to sell it in a waxed cylinder shape. If this one have the same taste as the vintage one i am talking about, it might taste actually a lot better that some commercial cheddar cheeses from the supermarket. You can also roll it in cheese cloth and wax it, then age it a little bit. It will accentuate the cheddar flavor, as well as the other tones, and it will produce a little more sofisticate flavor. This cheese works fine with almost everything! I am going to try this recipe. Thanks again. Cheers!
Congrats on your weight loss. I did that a few years ago, wish I'd had that app. Learning the mental part was the most important for me... I knew what "healthy" was, I just didn't know why I couldn't stick to it. You look great!
I’d love to get a full episode about the changes in your health! I feel like we had a similar 2021 and 2022, I lost 50lbs and started running and I’m aiming to run a half marathon this fall! But I’d love to hear a longer-form reflection from you on the changes you’ve implemented, I feel so invested as one of your long time subscribers!
Where I live, Argentina, 10 years ago, potato cheese was a big deal for vegans. We have a particular brand of powdered nutritional yeast that has a cheesy flavor so we would add a ton of that to a blender along with a boiled potato, neutral oil, salt, lemon juice and the potato water. I haven't had it in a while but I remember it being sooo good.
hope you get better soon this cheese potato recipe i try it a few years ago,i add instant of lactic acid,apple cider vinegar and nutmeg it adds a special flavor like old cheese 0:25
Hey man, this is so cool vegan cheeze made from a potato what a great combo with simple ingredients. Also, congrats! on your weight loss journey looking fresh and taller. Keep up the great work and thanks for sharing as always.
i really love seeing you at your new, healthier weight. you look younger, pinker, happier, and healthier. and i celebrate it every time i see you on yt.
A little agave syrup will knock out the noticeable sour sensory completely. I do it all the time when I mess up at my job with too much vinegar, white wines or salt in a recipe. Nobody knows but they do wonder when they see agave syrup out sometimes w me😂. Agave is the best.
Fantastic job on this! From your reaction I’ll probably try it with a bit less lactic acid. Also, you’re so right! The Batman MSG voice is even more dark and hilarious than usual
mark, would you please make a really tangy "aged" vegan swiss cheese? i don't care about the holes--just the texture and flavor for eating in slices, cubes, or on crackers. thanks for all you do! :)
Ngl, I've never made homemade vegan cheese as it isn't something I miss a lot BUT wow, this looks great! If only I had a more powerful blender I would totally try this one out :D The grilled cheese looked so so good!
i've tried plant based cheddar before and ended up really enjoying it (i think the main ingredient was coconut oil tho) because it tasted so aggressively cheesy lol. this potato cheese looks amazing, now i want grilled cheese!
„But what I do have are a very particular set of skills, skills I have acquired over a very long career. Skills that make me a nightmare for people like you. If you let my potato go now, that'll be the end of it. I will not look for you, I will not pursue you.“ - Mate, i haven’t been around much, but kudos to your weightloss! You look and shine 🔥
I recently made a potato cheese. It had almost all your ingredients plus aquafaba. Don’t know what the aquafaba does but it was delicious. 😊 Also, I think the trick to making any potato cheese is for the potato to be hot. Because once carbs get cooled the starch becomes resistant.
And if you cannot find lactic acid you can substitute it with apple acid... It really works, I use this every summer to make a traditional Danish dish usually made with buttermilk.
This one I will try since it seems easy to make except I don't have msg but I can surely sub in miso. If I want it denser, I can use add in Chickpea flour.
Monica's analysis is every bit as good as your execution. I'm not one for vegan analogs of animal-based foods but I'm absolutely making this. Sorry you have laryngitis, but it does sound kind of sexy. The M...S....G part was like-you want a piece of this?!?
I made it. tldr: It works, even if you half-ass it like I did. They're not kidding about the sourness. Start with 1/4t and work up to 1/2t. It's still good but even 3/4t makes it pretty acid-forward and I'm a pickle fiend. I was really wishing that potato had been weighed or the pulp measured. I had to guesstimate and ended up with about half again as much. Not a big deal because you're going to adjust everything to your liking anyway but I wanted to go against my nature for once once and do a recipe as written. My potatoes (steamed in the IP and forgotten about for an hour) were DRY. Really dry. I tripled the liquids and could have used more. Pay more attention to the consistency than the amounts. Lactic acid: I didn't want to wait for delivery so I went to our brew supply store and got an 88% solution and used a teaspoon of that. Given that I had 1.5 times the potatoes I figured that would be 3/4t ish (relatively) and it was too much. Again, it's not bad but it impeded my ability to adjust the other seasonings. I can see why people use pickle brine as it's so similar. If anything, taste test the other seasonings first then add the lactic acid. I don't have a fancy pants blender so I mashed them and used my immersion blender. It's a little lumpy. Next time-use the ricer. Or don't be too lazy to drag out the big food processor. I kept the seasonings the same but tripled the nutritional yeast. You're going to have to make it to your own tastes anyway. The uncooked portion reminded me of canned cheese soup but not in a bad way. That has its uses. Wondering how it stores in the freezer for quick cheesy something-or-other. To be fair, it's still curing in the fridge/freezer. I haven't made grilled cheese yet. If it holds the extra sourness (again, not bad, just really there) this batch will become nachos or queso. Definitely doing this again. I'm considering using potato flakes. How bad could it be? Thanks ever so much, Stache. Your efforts are greatly appreciated. edit: The sour flavor persisted so I made queso and it was awesome.
haven't visited this channel in a while, always enjoy the videos but used to find that everything got an overly positive review but I really felt like this video was completely honest and fair and I truly appreciate that. I apologise if this came across in the wrong way, I love the approach in this video though :)
I bet this would be even better with some fermented tofu. Green olive brine, or even a splash of white wine or a pale ale would also give more complexity of flavour.
I just love finding out what foods can make something I didn’t expect like when you make so many things from mushrooms. Can’t wait to learn people make freaking milk from broccoli 😂
First of all, the recipe looks amazing. Need to buy some lactic acid to make this. Secondly, that voice is the bomb! I once lost my voice too and was told I sounded like a French lady :D Thirdly, I am happy to see that you are doing things for your health like running and yoga. This is definitely something I want to do also for myself but I'm just in this ditch of constant tiredness. Trying to at least go for a walk once a day. I mean, I could try out Noom for the trial period and see how it goes (weight loss is not my goal, movement - is).
Ohh i make a vegan cheese sauce pretty similar but i use sweet potatoes instead. Of course it's a lot sweeter and more earthy. it reminds me of a specific macaroni cheese sauce i ate as a kid. I skip the chilling/freezing part and just add it to my pasta.
Looks tasty. Was it a little too much lactic acid? Cut back a little? What about refined coconut oil to make it firmer, altho your freezer move did seem to firm it. When it thawed was it just spreadable again or had it changed permanently to firmer?
Try juicing ginger root with lemon. Don’t cut it with anything let it coat your throat. That or Blend ginger root and lemon with the pith, in the Vitamix with water and put it on hot soup, put it in a steel container sip all day let it coat your throat. Cured. You give us all these recipes and help us. Please try this
After watching and trying out your cheese recipe with chickpeas and coconut milk, I was curious to see the potatoe version. Wanted to ask if the MSG is neccessary. Normally I try to avoid "Glutamat" because it always causes some serious flatulences and I know other people suffering from that too. As far as I know, it is only for increasing flavour - right?
Hi Mark! Recently found your channel while searching for vegan sausages. Have you looked into “soya chaap” a dish from India. It is used widely as a meat alternate for vegetarians in the Northern part of India. Love your content!
I wondering now what happens if you leave it on a container to ferment for 3 months or more like cheesemakers do to get the more intense cheddar flavors. Will it ferment or rot?
El Pretender/// it might ferment if you add cubes of white fermented bean curd(tofu) sold in Asian stores They are refrigerated cubes in a jar. However, I don't know for sure if it will work for this recipe.
Yo @saucestache try the same thing, except replace the potato with equal parts slightly ripe plantain and cassava. Trust me. It will be sooo smooth and cheesy
I really think potatoes could be turned into a cheese-like product. What comes to mind is that Asian potato dish where they simply take a starchy or waxy potato (can't recall which right now) and mash it up in a mortar and pestle until the starch/wax makes the potatoes stretchy like melted mozzarella. Add some nutritional yeast, salt, and bam a worthy cheese substitute
Visit bit.ly/noom23_saucestache to redeem your free Noom evaluation and 14-day trial!
Hey, Mark!. Thank YOU so much for sharing this link. Will def try it. See you in 6 months!. Hugs to you and Monica.
I encourage you to try different voices just for fun. I like this voice for fun.
29 And ALUAH said, See, I have given you you [alaph tau] every plant that yields seed which is on the face of all the arats, and every tree whose fruit yields seed, to you it is for food. DONT CONSUME HYBRID FOODS, GMO, SCIENCE ENGINEERED FOOD. ALKALINE RECIPES. NON HYBRIDS FOODS. WOULD GREAT. FOODS THAT GROW IN WILD ARE ALUAH ABBA YAHUAH AL ALYUN TRUE FOOD FOR US. NOT THAT GMO HYBRID FOOD. BARUK ATAH MARKQUS BA HASHAM YAHUAH.
Thank you for sharing! I was wondering ❤ i used it for a couple months. I love the old school simple banana or applesauce oatmeal cookies. Its the top way I like to have oats.
😂😂😂
recipe:
"steam" potato for 15-20 mins
peel & then cube potatoe
add to blender w/:
1/2 tsp tumeric
1 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion pwder
1 tsp salt
3 tBl corn starch
1 tsp apple cider vinegar or lime juice (for lactic acid)
1/4 cup water
1 tBl nutrional yeast
1/4 tsp msg
blend until smooth ("few mins")
add 2 tBl plant based milk
2 tBl polive oil
simmer on low in pan for 3-4 mins
put in container w/ paper covering & let sit overnight
optional:
put in open oiled up glass container &
put in freezer for 2 hrs (or overnight)
TY btw! 😁
It's like watching batman!!🤣
I know what I can do for halloween now hahah
Yes, Saucestash Dark Night edition 😅
He sounds better, just like Phoebe in Friends when she got the flue xD.
Mr Stache! Please see a Dr soon if you don’t get better. With your heavy smoking history, important to get your throat checked out.
Definitely agree😅
I grew up in Switzerland eating dairy cheese . Last visit back home I made a vegan fondue primarily made of potatoes with a little cooked rice and a few carrots,I mixed in a home made cashew cream to add fatty richness ,nootch and fresh garlic, dry white wine, nutmeg at the end. The rest of the family was having dairy cheese fondu, but was getting in my plant based pot to the point of me having to start raising my voice😂. True story. Potatoes make the best plant based cheese.
🎉👏👏👏
@@user-jn1rs9rs1h this
For sauces cauliflower can also be great.
Whats the recipe?
can you please share the recipe?
Thx
Not gonna lie, the voice adds SOMETHING special to the potato cheese experiment. One might even say you've convinced me there is HOPE in this one - I gotta try out your fermented potato cheese too some day. Thanks for your guidance!
Hahaha I’m so upset I didn’t film more during this. My voice is still shot by I’m so worried about using it too much now!!!
And that would be awesome! The fermented potato cheese comes out pretty dang good
If you use an ice cube instead of water for the steam to melt the cheese, you reduce the risk/extent of bread sogging from the water in the pan.
ohh love that tip!! Thats fantastic!! I'll check it out
Co-sign, I throw ice cubes in the oven when baking bread - all steam no sogginess 👌🏾
Wow thanks!!!
BRILLIANT!!! Thank you! I’ll do this with grilled cheese and also to steam bread.
You can't do that on teflon
I’ve been making a similar plant based cheese for years but I’m excited to try this one. One trick I’ve learned is that sharp cheddar has a slight bitter flavor profile and a great way to achieve that in vegan cheese is by adding just a few drops of bitters from your bar. It adds just the right complexity to give that real cheese taste. Thanks for the recipe!
I wonder if liquid smoke would add the right amount of smoke. Like 3 drops. Idk
Hmmm... Bitters
@@naomimccowen2720I was thinking that same thing. Or smoked paprika which I love.
I just made this - with a handheld immersion blender! The key is to get immediately into the cheesing(...) process as soon as the potatoes are out of the water so the starches don't have a chance to bind yet. I went the shorter, simplified way and diced the potatoes to boil instead of steaming it whole. I also used a coconut oil based plant butter instead of olive oil for the flavor and texture (based that on your butter cheese recipe).
I think the paprika brings out the earthy potato flavor, but that diminishes a bit once the concoction is cooked. I think next time I'll reduce the amount of paprika by half and add a few drops of coloring plus liquid smoke for the flavor (smoked cheddar is awesome).
All in all, a great recipe! This is the one Emmy should've followed in her last video. Tsk.
The brine from jarred green olives is a good substitute for pure lactic acid, pickle juice for a dilly cheese maybe, never would work for sharp cheeses. I usually use a Tbsp plus a tad of cider vinegar (instead of lemon juice as it is much sharper), blend, and add more brine/ vinegar if it needs more tang. Miso on its own is usually not tangy enough, but is salty and has good umami, but combined with olive brine and or vinegar it adds good depth. When using any of these, I adjust the water accordingly and hold off adding salt until after blending, as their sodium content varies. Also use a neutral oil instead of olive oil, as the brine will amp up the flavor.
Honestly kind of prefer your more casual delivery here since you didn't want to strain your voice, made for a pleasant watch, thank you!
I'm going to have to give this a try!
Thank you soooo much and sorry for not replying!! I had no idea that super thanks were sorted differently and I never saw this!!!
Instant potato flakes worked. I used 1 1/3c flakes to 2c boiling water. All the same spices except 3T nutritional yeast. Next time I will increase flavorings by 50% as it was on the mild side. Maybe add yellow mustard. I used 1/4t 88% lactic acid and it was good for my tastes. The solution probably packs more punch just because the packing of the crystals in the measuring spoon has a fair amount of air.
It could be drier so either lay slices in the fridge or use less water. I used an immersion blender and didn't want to overheat the motor. I'll probably add another tablespoon of oil as well.
Thanks so much for sharing this, I'll make it often.
The way you said 'don't worry about it' when Monica asked what it was made from, made me laugh XD
I followed the recipe with sweet potato and lemon juice (to replace lactic acid) and it turned out the same. 👏🥳 Been trying to replace tapioca for awhile and I'm glad this worked. Just gonna do 2 Tbsp of lemon juice instead of 3 next time. 👍
Thank you for the recipe. I know about this cheese since probably more than 50 years ago. They used to sell it in a waxed cylinder shape. If this one have the same taste as the vintage one i am talking about, it might taste actually a lot better that some commercial cheddar cheeses from the supermarket. You can also roll it in cheese cloth and wax it, then age it a little bit. It will accentuate the cheddar flavor, as well as the other tones, and it will produce a little more sofisticate flavor. This cheese works fine with almost everything! I am going to try this recipe. Thanks again. Cheers!
Congrats on your weight loss. I did that a few years ago, wish I'd had that app. Learning the mental part was the most important for me... I knew what "healthy" was, I just didn't know why I couldn't stick to it. You look great!
This is so simple and cool! I have been out of the vegan cooking world and I swear you guys are so unique and diverse it's amazing.
I’d love to get a full episode about the changes in your health! I feel like we had a similar 2021 and 2022, I lost 50lbs and started running and I’m aiming to run a half marathon this fall! But I’d love to hear a longer-form reflection from you on the changes you’ve implemented, I feel so invested as one of your long time subscribers!
Where I live, Argentina, 10 years ago, potato cheese was a big deal for vegans. We have a particular brand of powdered nutritional yeast that has a cheesy flavor so we would add a ton of that to a blender along with a boiled potato, neutral oil, salt, lemon juice and the potato water. I haven't had it in a while but I remember it being sooo good.
Potato water... Yes
Monica gives the best reviews👌
She really does!
Super cool! I love your videos it's like science class with food lol. Seriously though I hope you feel better soon.
This is the easiest cheddar I’ve ever seen you make, I can’t wait to try it!
hope you get better soon
this cheese potato recipe i try it a few years ago,i add instant of lactic acid,apple cider vinegar and nutmeg it adds a special flavor like old cheese
0:25
Hey man, this is so cool vegan cheeze made from a potato what a great combo with simple ingredients. Also, congrats! on your weight loss journey looking fresh and taller. Keep up the great work and thanks for sharing as always.
i really love seeing you at your new, healthier weight. you look younger, pinker, happier, and healthier. and i celebrate it every time i see you on yt.
A little agave syrup will knock out the noticeable sour sensory completely. I do it all the time when I mess up at my job with too much vinegar, white wines or salt in a recipe. Nobody knows but they do wonder when they see agave syrup out sometimes w me😂. Agave is the best.
You look great, dude! I can’t wait to try the recipe.
Thank you sooo much!!! ITs really good!!
I will definitely try this! After trying some local veg cheese i got super addicted since it was way better than the store brands
Low-key this voice makes watching the video super relaxing 😂
Fantastic job on this! From your reaction I’ll probably try it with a bit less lactic acid. Also, you’re so right! The Batman MSG voice is even more dark and hilarious than usual
Congratulations on your health journey! Happy for you!
You're looking great. Thank you for sharing your friendliness, jovial spirit, and your amazing journey into fitness. ❤🎉
Thank you!
I see a great opportunity for a solid cheesesteak here! This is soooooo cool
Right!!!! Potato meat with potato cheese!!
@@SauceStache dude, do that! I would love to see it.
You made it look so good in that grilled cheese omg
The "don't worry about it" and with that voice was 😂
I said the same thing...laughed so hard .." Don't worry about it!"😅
mark, would you please make a really tangy "aged" vegan swiss cheese? i don't care about the holes--just the texture and flavor for eating in slices, cubes, or on crackers. thanks for all you do! :)
I second this request. Please and thank you!
You could add some citric acid in addition to the lactic one
please do a collab show with @Merle!
That would be a blast!!
Yes please!!!
Would love a vegan beer cheese soup recipe, hint, hint. Thanks for your channel. I really love your content!
damn the voice is so deep , heal faster , thanks for the recipe ❣️
Ngl, I've never made homemade vegan cheese as it isn't something I miss a lot BUT wow, this looks great! If only I had a more powerful blender I would totally try this one out :D The grilled cheese looked so so good!
You two are a very likeable team!
i've tried plant based cheddar before and ended up really enjoying it (i think the main ingredient was coconut oil tho) because it tasted so aggressively cheesy lol. this potato cheese looks amazing, now i want grilled cheese!
Sauerkraut liquid works for lactic acid as well, carrot for color, and I like to use vegan butter for the oil instead!
„But what I do have are a very particular set of skills, skills I have acquired over a very long career. Skills that make me a nightmare for people like you. If you let my potato go now, that'll be the end of it. I will not look for you, I will not pursue you.“ - Mate, i haven’t been around much, but kudos to your weightloss! You look and shine 🔥
whaha this comment was fantastic!! All of it, I really appreciate that a lot!
oooh this looks amazing, I have to try it!
I recently made a potato cheese. It had almost all your ingredients plus aquafaba. Don’t know what the aquafaba does but it was delicious. 😊 Also, I think the trick to making any potato cheese is for the potato to be hot. Because once carbs get cooled the starch becomes resistant.
Alina/// ok thank you will keep that in mind.
He doesn’t really mean baked potato, right? You don’t bake it and then boil it?
@@hopegold883 no. It’s a type of potato. 😊
@@hopegold883 /// bake the potato, then remove skin, when potato is still very hot.
@@hopegold883 I took him at his word and steamed it. Since it was a large potato, it took about 50 minutes to steam cook.
Saustache Batman Era SLAAAY!!!
btw im batman
I knew the weight loss was from fighting criminals at night
And if you cannot find lactic acid you can substitute it with apple acid... It really works, I use this every summer to make a traditional Danish dish usually made with buttermilk.
What a great tip!! thank you!
This is phenomenal! Will make this asap for my vegan burgers. I will use less pickle juice. Thank you.
To mimic Boursin: I would use ranch dressing seasoning powder.
This one I will try since it seems easy to make except I don't have msg but I can surely sub in miso. If I want it denser, I can use add in Chickpea flour.
Looks amazing 😮! You guys look so great!
Thank you!!!!!
Monica's analysis is every bit as good as your execution. I'm not one for vegan analogs of animal-based foods but I'm absolutely making this.
Sorry you have laryngitis, but it does sound kind of sexy. The M...S....G part was like-you want a piece of this?!?
She’s fantastic! I love how honest she is! I’m very lucky! Haha and thank you 🙏 I’m saving that msg clip haha 😂
@@SauceStache yes you should insert that M S G clip every time you use msg
I made it.
tldr: It works, even if you half-ass it like I did. They're not kidding about the sourness. Start with 1/4t and work up to 1/2t. It's still good but even 3/4t makes it pretty acid-forward and I'm a pickle fiend.
I was really wishing that potato had been weighed or the pulp measured. I had to guesstimate and ended up with about half again as much. Not a big deal because you're going to adjust everything to your liking anyway but I wanted to go against my nature for once once and do a recipe as written.
My potatoes (steamed in the IP and forgotten about for an hour) were DRY. Really dry. I tripled the liquids and could have used more. Pay more attention to the consistency than the amounts.
Lactic acid: I didn't want to wait for delivery so I went to our brew supply store and got an 88% solution and used a teaspoon of that. Given that I had 1.5 times the potatoes I figured that would be 3/4t ish (relatively) and it was too much. Again, it's not bad but it impeded my ability to adjust the other seasonings. I can see why people use pickle brine as it's so similar. If anything, taste test the other seasonings first then add the lactic acid.
I don't have a fancy pants blender so I mashed them and used my immersion blender. It's a little lumpy. Next time-use the ricer. Or don't be too lazy to drag out the big food processor.
I kept the seasonings the same but tripled the nutritional yeast. You're going to have to make it to your own tastes anyway.
The uncooked portion reminded me of canned cheese soup but not in a bad way. That has its uses. Wondering how it stores in the freezer for quick cheesy something-or-other.
To be fair, it's still curing in the fridge/freezer. I haven't made grilled cheese yet. If it holds the extra sourness (again, not bad, just really there) this batch will become nachos or queso.
Definitely doing this again. I'm considering using potato flakes. How bad could it be?
Thanks ever so much, Stache. Your efforts are greatly appreciated.
edit: The sour flavor persisted so I made queso and it was awesome.
Batman narrating potato cheese making. WOW!
"Don't worry about it" got me cracking :D
I knew you would fix the flavor. I knew it the minute I saw Merle making it.
haven't visited this channel in a while, always enjoy the videos but used to find that everything got an overly positive review but I really felt like this video was completely honest and fair and I truly appreciate that. I apologise if this came across in the wrong way, I love the approach in this video though :)
genius work
I cannot wait to try this!
As a fan of batman and your channel, this is an amazing episode!
Hahahaja thank you!!! Never thought that would be a combination haha 😂
Great job thank you
Thank you!!!
I bet this would be even better with some fermented tofu. Green olive brine, or even a splash of white wine or a pale ale would also give more complexity of flavour.
Excellent ideas. The ale would go a long way to making a saucy version.
Going to try Green olive brine maybe even a splash of white wine? Will let you know!
I just love finding out what foods can make something I didn’t expect like when you make so many things from mushrooms. Can’t wait to learn people make freaking milk from broccoli 😂
Lol
First of all, the recipe looks amazing. Need to buy some lactic acid to make this. Secondly, that voice is the bomb! I once lost my voice too and was told I sounded like a French lady :D Thirdly, I am happy to see that you are doing things for your health like running and yoga. This is definitely something I want to do also for myself but I'm just in this ditch of constant tiredness. Trying to at least go for a walk once a day. I mean, I could try out Noom for the trial period and see how it goes (weight loss is not my goal, movement - is).
Brilliant brilliant ❤❤❤
Thank you!!!
Could I use white miso paste to replace the lactic acid? I've seen you in a previous cheddar recipe say that's a cheese-flavor-adder
Interesting idea! I will try this for sure. Love miso.
Yes! Actually dang it I wish I would have mentioned that! Make sure if you use the miso paste you add the slightest touch of lemon just a bit
Fixed!!! I love how being vegan is serindipodous! Looks delish, saves baby cows and is economical!!!!
Luv the Al Pacino vox box!
Ohh i make a vegan cheese sauce pretty similar but i use sweet potatoes instead. Of course it's a lot sweeter and more earthy. it reminds me of a specific macaroni cheese sauce i ate as a kid. I skip the chilling/freezing part and just add it to my pasta.
Looks tasty. Was it a little too much lactic acid? Cut back a little? What about refined coconut oil to make it firmer, altho your freezer move did seem to firm it. When it thawed was it just spreadable again or had it changed permanently to firmer?
Try juicing ginger root with lemon. Don’t cut it with anything let it coat your throat. That or Blend ginger root and lemon with the pith, in the Vitamix with water and put it on hot soup, put it in a steel container sip all day let it coat your throat. Cured.
You give us all these recipes and help us. Please try this
Amazing Recipe Dude
After watching and trying out your cheese recipe with chickpeas and coconut milk, I was curious to see the potatoe version. Wanted to ask if the MSG is neccessary. Normally I try to avoid "Glutamat" because it always causes some serious flatulences and I know other people suffering from that too. As far as I know, it is only for increasing flavour - right?
Wondering the same! What could substitute for it.
Will be trying this recipe!
❤yummy looks amazing. I'm sure I'm going to try this, Thank you!
Hi Mark! Recently found your channel while searching for vegan sausages. Have you looked into “soya chaap” a dish from India. It is used widely as a meat alternate for vegetarians in the Northern part of India. Love your content!
Got to say, with that voice, you would make a great lighthearted Batman like Lego Batman.
Interesting idea. Turn it in to cheese wiz next😂
Ohhhhhh that would be pretty cool actually! This could work for that honestly
@@SauceStache Please do it! I feel like that would be great on a vegan cheese steak!
@@SauceStache challenge accepted. A healthy cheese wiz .
I love using the potato method
Amazing.
Omg this was amazing , i added some hot sauce and sun dried tomatoes ,
I dont think i can go back to store bought vegan cheese
Put it all together and tackle a Chicago deep dish vegan za with all the fixings!
Ohhhh Ive been meaning to do a deep dish for a while! Do you think its time!!
@@SauceStache Its absolutely time!
I wondering now what happens if you leave it on a container to ferment for 3 months or more like cheesemakers do to get the more intense cheddar flavors. Will it ferment or rot?
El Pretender/// it might ferment if you add cubes of white fermented bean curd(tofu) sold in Asian stores
They are refrigerated cubes in a jar.
However, I don't know for sure if it will work for this recipe.
Yo @saucestache try the same thing, except replace the potato with equal parts slightly ripe plantain and cassava. Trust me. It will be sooo smooth and cheesy
Wow, who would have thought that batman was a vegan? Thats pretty neat.
you look great, congratulations!!!
Thank you so much!!
I just watched Solid Snake turn a potato into cheese. What a fascinating world I live in.
I have to make this!
I'm going to check Noom out!
Does this mean I can eat grilled cheese and nachos and it counts as eating my vegtables?
Yes!!
Could use that voice to read vegan true crime audiobooks! :D
whahah
Perfekt 👌🏼
Love this. ❤😊🎉
OPY!!! love OPY
We love it! We try to make it every Saturday morning and shoot for Wednesday nights but it’s been busy lately
Dude Sauce stache evolved into Ripped stache! Nice work on the weight loss!
In the world of Free Guy, Ripped Stache, makes a great slow roast 🥁
You're hilarious "Gonna save that voice over!" 😅
You're Batman... 🦇 Get well soon. I would love it if you did a short where you said that😁
hahah I missed the opportunity! Im still pretty horse but the scruff is gone! haha
I really think potatoes could be turned into a cheese-like product. What comes to mind is that Asian potato dish where they simply take a starchy or waxy potato (can't recall which right now) and mash it up in a mortar and pestle until the starch/wax makes the potatoes stretchy like melted mozzarella. Add some nutritional yeast, salt, and bam a worthy cheese substitute