Thanks a lot! Do you know if the chickpea water can be done naturally at home just soaking chickpeas overnight? For some reason I feel disgusted about that kind of weird water from chickpea cans 😬
@@Yulia.chandrika Boil the chickpeas for obtain Acquafaba (not add salt). Drain chickpeas, and the acquafaba is done Sorry for my English, is not my mother tongue.
This wasn't the ingredients in the video. For anyone looking for those, the corrections are: 1 tbsp Tapioca Starch 1 tbsp Potato Starch 1/2 tsp Konjac Root Powder 1.5 tsp lactic acid 3 tsp Kappa Carrageenan (end of video said he would add more for a more solid cheese)
Grind up your cashews with the chickpea liquid and let that sit with the lactic acid for a few days before you make the the rest. You should have much better flavor.
@@dalemills8052 The fridge slows down the fermentation, flavor develops. You want a bit of acidity to form, that will create a sharpness similar to a sharp cheddar cheese. Side note, if you cook fermented foods it changes the taste.
I tried this recipe today, and it's my favorite vegan cheese I've tried so far. Was super quick and easy to make. Delicious on pizza. I made a couple small substitutions to use ingredients I already had on hand: a rice/tapioca starch mixture in place of the tapioca starch and vegan butter in place of the coconut oil. The flavor was fantastic and it melted nicely, but it didn't turn out stretchy like the video. I'll be sure to pick up the right ingredients before making this next time.
First of all, thank you for crediting Mary’s Test Kitchen, she makes great content and she deserves a larger audience... Second of all, I had no idea you could find vegan lactic acid, it’s a great find, thank you for sharing ! Love from France 🇫🇷
@@remlya I did make a tutorial for avocado an ales' aquafaba mozzarella which was fully authorized by her. I also made my own cultured version with her recipe as base, but like Mark, used it a jumping off point for a whole new thing.
Be careful when deciding to use carrageenan, it does come with some health risks. Many plant-based and vegan companies like silk, and miyokos creamery have decided to eliminate carrageenan from their recipes due to the potential health risks. Agar-agar is a wonderful and safe substitute that I use when making plant-based cheese substitutes. What is nice about agar-agar is the melting point is around 175 F, so it holds a firm cheese at room temperature, but it melts well when used for a grilled cheese or on a pizza.
Serving Healthy: Please tell me ~~~what is the ratio amounts for using agar agar? I would love to use agar agar as I suffer from intestinal sensitivities since birth.
@@adinaceI’m not sure how it is for most people but I have alpha-gal syndrome and carrageenan is the only non mammalian source of alpha-gal that I know of and it obliterates my stomach.
I’ve been saying it for over forty years. Acid ads flavour. To cheese, music, sex, sunsets...it even puts a fair dose of excitement into that one-hour-stare in the bathroom-mirror.
jackseve Except that MTK admits at the beginning of the video that it was not her recipe and links to the channel for the one she used, AvocadosandAles.
thanks for the shout but I never made a chao cheese video. You must be thinking of someone else. I did make a tutorial for avocado an ales' aquafaba mozzarella which was fully authorized by her. I also made my own cultured version with her recipe as base, but like Mark, used it a jumping off point for a whole new thing.
alexa duran I think Ms Deborah O is having a bad day or maybe she just likes to sound obnoxious but you are right .. it will melt and is super stretchy .. even stretchier if you swap the konjac with glutinous rice flour
At first you take some soy milk. Then you add those violet tomatoes over there and then those weird rainbow spirals. Then you talk to those friendly alien faces...why, hello blue triangles!
Not only will the konjac powder ratio matter, but the brand and percentage/purity of the glucomannan affects how it performs in the recipe. Lookup videos of comparison of brands. Different konjac powders essentially need different measurements in the recipe and some can even discolour the medium being dissolved in. Dissolving in a small amount of liquid before adding to the final mixture may have some merits. Also, kappa carigeenan does have some health concerns especially for those with certain GI conditions. Probably not a huge concern in moderation, but worth being informed of.
For things that taste like cheese A little natto might be interesting to experiment with, but it might be quire similar to the fermented tofu. I think playing around with preparing a mix of some aroma undertones of cheese might be interesting. Brie and Camembert sometimes have quite heavy mushroom or earthy undertones, some aged cheeses has a little of a eggy sulfur note to its cheese-funk, some cheeses have caramel notes often together with butter-like notes described like butterscotch-like. Nutty is also a common description of cheese, I think that is one of the reasons why nuts are so common in vegan cheese. Some fruity cheeses have a hit of Acetylaldehyde in it, it’s that thing in green apples that starts a puckering sensation. Might be interesting in combination with the lactic acid. I think finding the right pairing of aromas that play second fiddle to some funky cheese like umami-source and something that taste cheesy like nutritional yeast might make it more cheese like.
Organic Sunflower Haché. Its Texturized Veggie Protein from sunflower seed as opposed to soy protein. Try it, I hope you like it. Oh and add pysillium husk to the cheese. Its really good for the stretch and filled with fiber.
I would love to see an episode in this series where you test with molds and try making like a Brie or Camembert (with mold layer) I saw the Gourmet Vegetarian Kitchen make a video about it but I haven’t gotten around to trying it myself. Keep up the great work!!
When I make vegan cheese I like to age it for a week to a month to help with the flavor and to help with the texture. Drying out some vegan cheese recipes really takes the cheese to the next level.
Right! What I want to try is to dehydrate, a little, some of my cheeses, to get a thick rid. I'm already imagining using some of my cheeses that I make smoked.
@@amiborabee yes you can age vegan cheese in the fridge, I've done it before for vegan Brie. I normal wrap it in brown paper or paper towels to help remove moisture which will help it firm up and get a better texture. Just make sure to change the paper if it get too wet to help prevent bad mold from growing.
Hi there! So at what stage do you suggest adding the lactic acid? Because presumably once the cheese is heated it will be much more difficult to stir in, no?
@@aelene Another vegan cheese maker I follow (The Gentle Chef) suggests adding the lactic acid (and any other acids, such as apple cider vinegar, etc.) at the end, after cooking. Whisk in immediately before the cheese starts to cool and set up.
@@aelene First forgive my English, it's not my native language. Well, what I do is separate a part of the mixture (tablespoon), before cooking it, and add to it, the ferments, stir well and then mix it with the rest of the mixture (I wait a little so that the high temperatures do not kill the bacteria, I'm interested in their properties) Hope it helps 👏
I have been watching your videos for a while. I wanted to say thank you for taking the time, the expense etc. to share these ideas. As a vegan I really appreciate your enthusiasm and love for trying new things.
There's a recipe I used that blended nutritional yeast, and silken tofu with sauteed garlic with either white wine or vegetable broth. The end result was a nice creamy sauce almost like alfredo. Maybe there's something there we could use to make cheese
A few of the joys of watching you is, how much joy you get from talking about food and breaking it down and how much joy and pride you take in your creations. Kinda always sad you can't hand us a bite! Love to you and Monica. Stay healthy and safe 💚
You may have done this already, but do you mind leaving a link to the appliances you use? Things like measuring cups, convection top, blender, pots pans, etc? I've recently purchased a cast iron griddle and Ninja AI Blender. What are your thoughts on all in one appliances by companies like Ninja? And I'll be sure to head on over to patreon in the mean time. Thanks, Sauce Stache!
Wow thank you so much for the support! A lot of the items I use are over at amazon.com/shop/saucestache if you're interested! I am a gadget lover and also a do it yourself kinda guy so I can appreciate old school appliances and the new all in ones.
I've made cashew cheese with rejuvelac, both by soaking the cashews in rejuvelac and also by flopping my cheese balls in cold rejuvelac. I used quinoa rejuvelac, which is super easy to make! Depending on how much you ferment your rejuvelac, it can have a delicate and subtle taste or a more pungent aroma. Hope you give it try!
I'm wondering if citric acid could be used instead of lactic acid. It's MUCH less expensive. Also - the only concern I have with this recipe and others like it (besides all the use of strange and expensive ingredients, lol) is that mozzarella does not have any sour taste to it. It is a fresh cheese that is made just from milk. So aging and sourness isn't needed, if you are really trying to replicate the taste. I haven't tried this (and won't due to the ingredients), but would love to hear from someone who remembers the taste - or isn't currently vegan who could compare it. I'm transitioning to becoming vegan, so I remember.
Couple of ideas, add a bit of nooch, also with the "buffalo style" as I call them mozzarella balls, use salted water, really brings out the flavour after it's been sat in the brine for a while. Gave it to some mates and they said they wouldn't know that I had made it and wasn't real mozzarella That might just be a UK thing though as we don't really get blocks of it, it's usually in a salt water brine, not that I've eaten it in years
Do you ever tried the recipies for aged and smoked vegan cashew cheese from "full of plants"? They're amazing! Also bloomy rind cheese similar to camembert, really mind-blowing
Hey Mark! So glad you finally did a recipe using Kappa carrageenan. We just found a cheese recipe using that and tapioca starch and it came out amazing! We added some crushed red pepper and raw garlic to make a pepper jack flavor. It's on The Vegan Blueberry blog if you're interested. Thanks for your awesome videos! Much love 💖🥦🐱 - Adam and Katey
Love your shows and I know this is fermented food series but would love it if you did a test kitchen on vegan shrimp and other fish and sea food? Some of the ingredients and textures you describe remind me of the Linda McCartney vegan shrimp we got here in England which sadly they discontinued. My fave way of eating them was in a shrimp salad cocktail all the best and thanks for inspiring us to continue experimenting with veganism
Lactic acid is also a huge flavor component of most cured sausages & salami's...pepperoni, genoa, dry Italian sausage, Lebanon Bologna, etc. Lactic acid itself is not added to the sausage mixture: Rather a "Lactic Acid Starter Culture" is added, and allowed to propagate before the meat is cooled down to the temperature at which it is to stand while drying. But, the slightly sour taste component of these cured products is still lactic acid. In a plant based sausage, citric acid would probably work just as well as lactic acid.
Mark, you seem pretty tired, my friend. New babies are so exhausting! We appreciate the hard work you continue putting in. We'll be right here if you need to take a few weeks off to recharge the batteries.
I try in past the lactic acid kind of cheese and quite close if you were using lemon, not convincing. What give me same taste of cheese was using fermented yogurt, must be plain no sugar no salt or want ferment. I used soya yogurt fermented not less then 12 hours, do as needed the more time ferment the more sharp become. Then you can do kind of this recipe avoiding the liquid ingredients. As base recipes I use Miyoko book fixing here and there if needed. Keep in mind doing vegan cheeses is like be a pastry chef, you must nail the ingredients and methods or the results sucks.
Interesting. The last 7 years, I've developed food allergies to dairy, wheat, and all soy products. Paleo products have become popular the last few years and I like Daiya shreds, but I have started looking into making my own. Last week made an Almond ricotta for veggie lasagna. It was pretty good
Have you considered aging after inoculating with specific fungi, like Penicillium roquefortii? And how was the saltiness? Mozzarella, like cheese curds, always tasted salty to me. You make me excited to try these strange ingredients, like a Bill Nye kind of guy, but in the kitchen. In my life, I need that.
I want to see a high fat low moisture variant of this, hflm mozzarella is arguably the best pizza cheese, even though most places use lflm mozzarella. I'd also be curious to see experiments with mixing in nutritional yeast into this.
Looks great, like Miyoko's, I've used rejuvelac for this type of cheese and it came out very good, but lactic acid looks like a lot less trouble. Watching you experiment is fun.
@SauceStache I love this recipe, but my son can't have chickpeas & aquafaba. What could I use instead. Also, I ran out of powdered lactic acid and only have liquid. Is the amount the same or do I need to adjust? Have you figured out the amounts to make the cheese more firm? Looking forward to your reply. TYSVM 💕
Miso makes it more cheesy and delicious. I use chickpea miso. You should try it so yummy! I also use vegan lactic acid. There is a huge vegan cheese making fb group they make cheese and ferment them from everything. Including brie and blue cheeses. 😳
are you going to add some kind of protein to it? there seems to be a lot of talk about dairy free cheese, but my problem is they don't have protein in them! what is so hard about adding a good protein source to these kind of cheeses?
Sorry for being late to the show...I have been following recipes using starch based vegan cheeses that are heated for thickening. The flavor profiles nail it. However, I am getting a slightly gritty texture in the final product. This gritty texture seems to be unique to those recipes containing plant starches. I do not get this gritty texture with cashew-based recipes. Is this a bug or a feature?
So I prefer a Burmese tofu versus soy based have you tried making a cheese with that????I'm watching the content and it seems plausible. Imlooking to bounce ideas back I cook for a living and dabbling into vegan cuisine
you think almonds will work instead of cashews? I haven't done a ton of research but i have the general gist that cashew production is fairly harsh/unethical with the workers involved right?
This is too complicated for me to take an interest in making on my own, but is precisely the type of thing I'd like to have available for purchase. Good job...seems like it turned out great. Wish I could try it.
I've tried some vegan cheeses out there and I'm honestly not a fan. The idea of making my own at home gives me hope lol. Can't wait to take the vegan cheese journey with you!
@Wadan Burns I've heard good things about them but I have't been able to get my hands on it! I'm always so afraid to spend the money, not like it, and then it goes to waste :/
Yo I almost hopped on the vegan cheese train recently until trying cashew/nutritional yeast cheese, and my first thought was literally 'I can't wait until saucestash makes a vegan cheese video'. Prayer answered, and that looks AWESOME 👍
I bought a catering size Violife cheese due to being locked down but it's a lot bigger than I thought . SI thought cheese and onion pasties. I boiled about 2 lbs of potatos and added a slice of charred pepper from a jar and half a white onion.. must have boiled it tolo long coz it was a bit soft. however, I poured it through a mesh strainer and but it in myfood processor with about 3 times your normal shop size violife. A bit bland so I put a tablespoon of lactic acid and left it to go cold. Result? Just like real cheddar taste.
If you want to get the flavours remember one of the most important things. A lot of the flavour comes from the bacteria used in real cheeses. Perhaps some research into this path to figure out how you could use this?
@@DDios-ih9de Normally when making cheese you will use a "starter culture, bacteria" to create the lactic acid from the milk. This also creates flavours. A lot of the time you will also use secondory bacteria to create other effects such as holes or a certain taste, such as the nutty taste in gouda. Further to the bacteria there are a few different molds used to again change the texture and flavour. Specifically with regards to mozarella, a starter culture is used to get the lactic acid going. You can use the fast citiric acid technique if you wish but the flavour is just wrong.
@@DDios-ih9de Thank you for the rather lengthy reply that you posted and then promptly deleted. I'm sorry you felt the way you did and responded the way you did. I was talking from a real cheese prespective to give a potential line of thinking in regards to replicating the taste of real cheese. This whole video was about taste. I never implied I was an "expert" as you described, I'm on this journey with everyone else. Exploring different products, methods, etc. trying to find ways to recreate existing products using a non animal source. It's fun and interesting, so I'll explore every potential path to find out what does and does not work. Suggesting researching a possible path to see if it works is not a bad thing, it's how we learn. I really do not understand why you became so angry over a suggestion about how real cheeses get their flavour.
@@JoannaHammond @Deborah O should change her handle to "Off My Rocker" If you peruse through the replies of the comments section she's in most leaving caustic and snide comments. Not worth your time.
I feel like we need a melt test included or maybe like what we can use it for afterwards and how it performs there... Like yeah I can definitely make a block of white stuff using thickeners but will it seep out oil if I hear it? Will it stretch if it's heated after?
How do u get the recipe for this ? Went to the site linked and and I can find and article for it with YT vid linked but not the recipe. Looked to see if I could find a cookbook and all I see available is a meat makinb cook book?
Would there be anything else besides starches that would give the cheese it's pull? I'm supposed to stay away from starches for my fibromyalgia and I'm on the research hunt...
Vell,i cant buy powdered lactic acid here.Do you have any idea what substitute can i use(like,idk,liquid from fermented veggies,or something?).I can buy liquid 80% lactic acid,which ppl are using for making cosmetic products and i don't think i can use it?Ty for your answer
Great video! Would you mind trying to make a decent NATURAL yoghurt with that wonderful tart taste. I have tried many from the shops - they do not come close.
Loved it! Thanks 👌🏻
Ingredients:
• 1/4 cup raw cashews, soaked overnight or boiled for 15 minutes
• 1 cup aquafaba, preferably chickpea or Vor Aquafaba Powder
• 2 tbsp tapioca starch
• 2 tsp kappa carrageenan
• 1 tsp lactic acid**
• 1 tsp nutritional yeast
• 3/4 tsp salt*
• 6 tbsp refined coconut oil, melted
Thank you!!
Thanks a lot! Do you know if the chickpea water can be done naturally at home just soaking chickpeas overnight?
For some reason I feel disgusted about that kind of weird water from chickpea cans 😬
@@Yulia.chandrika Boil the chickpeas for obtain Acquafaba (not add salt). Drain chickpeas, and the acquafaba is done Sorry for my English, is not my mother tongue.
This wasn't the ingredients in the video. For anyone looking for those, the corrections are:
1 tbsp Tapioca Starch
1 tbsp Potato Starch
1/2 tsp Konjac Root Powder
1.5 tsp lactic acid
3 tsp Kappa Carrageenan (end of video said he would add more for a more solid cheese)
tyvm!!🙂
Grind up your cashews with the chickpea liquid and let that sit with the lactic acid for a few days before you make the the rest. You should have much better flavor.
Should it sit in the fridge?
No because it is fermenting the cashews a bit. Would take Much longer in the fridge
@@dalemills8052 The fridge slows down the fermentation, flavor develops. You want a bit of acidity to form, that will create a sharpness similar to a sharp cheddar cheese. Side note, if you cook fermented foods it changes the taste.
How many days? How do I know it is not rotten?
@@nicoliebedisa7062 train your nose ;)
I tried this recipe today, and it's my favorite vegan cheese I've tried so far. Was super quick and easy to make. Delicious on pizza. I made a couple small substitutions to use ingredients I already had on hand: a rice/tapioca starch mixture in place of the tapioca starch and vegan butter in place of the coconut oil. The flavor was fantastic and it melted nicely, but it didn't turn out stretchy like the video. I'll be sure to pick up the right ingredients before making this next time.
Thanks for your feedback on making this!
First of all, thank you for crediting Mary’s Test Kitchen, she makes great content and she deserves a larger audience... Second of all, I had no idea you could find vegan lactic acid, it’s a great find, thank you for sharing ! Love from France 🇫🇷
Except that MTK admits at the beginning of the video that it was not her recipe and links to the channel for the one she used, AvocadosandAles.
Michael_M, so eventually credit is given where credit is due
Lactic acid always is vegan...
@@remlya I did make a tutorial for avocado an ales' aquafaba mozzarella which was fully authorized by her. I also made my own cultured version with her recipe as base, but like Mark, used it a jumping off point for a whole new thing.
@@ninoomiranda6098 extracting lactic acid from fermented milk does not sound very vegan to me.
Be careful when deciding to use carrageenan, it does come with some health risks. Many plant-based and vegan companies like silk, and miyokos creamery have decided to eliminate carrageenan from their recipes due to the potential health risks. Agar-agar is a wonderful and safe substitute that I use when making plant-based cheese substitutes. What is nice about agar-agar is the melting point is around 175 F, so it holds a firm cheese at room temperature, but it melts well when used for a grilled cheese or on a pizza.
Serving Healthy: Please tell me ~~~what is the ratio amounts for using agar agar? I would love to use agar agar as I suffer from intestinal sensitivities since birth.
Agree 😂😂😂 i think ds guy is doing some experiment i dont like what he is doing its not healthy im on a whole plant base diet
Tell me, are these claims true or just another alarmist thing you people are crying about like gmos?
Vegans don’t care about it their own health at all
@@adinaceI’m not sure how it is for most people but I have alpha-gal syndrome and carrageenan is the only non mammalian source of alpha-gal that I know of and it obliterates my stomach.
I’ve been saying it for over forty years. Acid ads flavour. To cheese, music, sex, sunsets...it even puts a fair dose of excitement into that one-hour-stare in the bathroom-mirror.
I'm sold on the mozzarella taste! GREAT video Mark!!!
Wow didn't expect my fav youtuber here 😊
@@bowbrat4012 yaa
I 💕 Mary’s Test Kitchen. She did a good vid on making Chao cheese. And a few others too.
jackseve Except that MTK admits at the beginning of the video that it was not her recipe and links to the channel for the one she used, AvocadosandAles.
thanks for the shout but I never made a chao cheese video. You must be thinking of someone else.
I did make a tutorial for avocado an ales' aquafaba mozzarella which was fully authorized by her. I also made my own cultured version with her recipe as base, but like Mark, used it a jumping off point for a whole new thing.
We need melt tests man. We neeeeeed melt tests. c:
@@DDios-ih9de He used kappa carrageenan though, not agar, and carrageenan melts between 40 and 70 degrees Celsius.
Deborah O. He didn’t use agar
.. not sure what the other commenter is going on about??? just based on the ingredients i feel like this cheese should melt/stretch pretty well
alexa duran I think Ms Deborah O is having a bad day or maybe she just likes to sound obnoxious but you are right .. it will melt and is super stretchy .. even stretchier if you swap the konjac with glutinous rice flour
YESSS!!
Read the title as "making vegan cheese on acid"
I'm almost disappointed! But it's a great video as always.
🤣🤣🤣🤣🤣🤣🤣🤣
Real quick my head went left.
Depending on how you read that.......🤣🤣🤣🤣🤣🤣
😂😂😂😂😂😂
At first you take some soy milk. Then you add those violet tomatoes over there and then those weird rainbow spirals. Then you talk to those friendly alien faces...why, hello blue triangles!
I LOVVVE ACIIIDDD
Not only will the konjac powder ratio matter, but the brand and percentage/purity of the glucomannan affects how it performs in the recipe. Lookup videos of comparison of brands. Different konjac powders essentially need different measurements in the recipe and some can even discolour the medium being dissolved in. Dissolving in a small amount of liquid before adding to the final mixture may have some merits.
Also, kappa carigeenan does have some health concerns especially for those with certain GI conditions. Probably not a huge concern in moderation, but worth being informed of.
For things that taste like cheese
A little natto might be interesting to experiment with, but it might be quire similar to the fermented tofu.
I think playing around with preparing a mix of some aroma undertones of cheese might be interesting. Brie and Camembert sometimes have quite heavy mushroom or earthy undertones, some aged cheeses has a little of a eggy sulfur note to its cheese-funk, some cheeses have caramel notes often together with butter-like notes described like butterscotch-like.
Nutty is also a common description of cheese, I think that is one of the reasons why nuts are so common in vegan cheese.
Some fruity cheeses have a hit of Acetylaldehyde in it, it’s that thing in green apples that starts a puckering sensation. Might be interesting in combination with the lactic acid.
I think finding the right pairing of aromas that play second fiddle to some funky cheese like umami-source and something that taste cheesy like nutritional yeast might make it more cheese like.
Natto is alkaline, so maybe not the best choice
Organic Sunflower Haché. Its Texturized Veggie Protein from sunflower seed as opposed to soy protein. Try it, I hope you like it. Oh and add pysillium husk to the cheese. Its really good for the stretch and filled with fiber.
I would love to see an episode in this series where you test with molds and try making like a Brie or Camembert (with mold layer)
I saw the Gourmet Vegetarian Kitchen make a video about it but I haven’t gotten around to trying it myself.
Keep up the great work!!
Deborah O. Thank you so much!
Connies Rawsome kitchen does blue cheese type recipes.
When I make vegan cheese I like to age it for a week to a month to help with the flavor and to help with the texture. Drying out some vegan cheese recipes really takes the cheese to the next level.
Right! What I want to try is to dehydrate, a little, some of my cheeses, to get a thick rid. I'm already imagining using some of my cheeses that I make smoked.
Yes I’ve learned not to evaluate vegan cheeses for at 1-3 days after I make them. The improvement is often dramatic.
would you age it in the fridge? i know the comment is two y/o, but i'm really desperate for good cheese replacements
@@amiborabee yes you can age vegan cheese in the fridge, I've done it before for vegan Brie. I normal wrap it in brown paper or paper towels to help remove moisture which will help it firm up and get a better texture. Just make sure to change the paper if it get too wet to help prevent bad mold from growing.
I have been binge watching your videos for the last few days. You are Bill Nye for vegans, I can't get enough! Amazing content!
I've made vegan cheese ON acid but never with.... :p Great video.
hahahaha Thank you
Lol
😂😂😂😂😂😂😂😂😂
Just a quick note, adding the lactic acid before heating up the cheese can cause the kappa carrageenan to not activate properly
Hi there! So at what stage do you suggest adding the lactic acid? Because presumably once the cheese is heated it will be much more difficult to stir in, no?
@@aelene Another vegan cheese maker I follow (The Gentle Chef) suggests adding the lactic acid (and any other acids, such as apple cider vinegar, etc.) at the end, after cooking. Whisk in immediately before the cheese starts to cool and set up.
@@aelene First forgive my English, it's not my native language.
Well, what I do is separate a part of the mixture (tablespoon), before cooking it, and add to it, the ferments, stir well and then mix it with the rest of the mixture (I wait a little so that the high temperatures do not kill the bacteria, I'm interested in their properties) Hope it helps 👏
I have been watching your videos for a while. I wanted to say thank you for taking the time, the expense etc. to share these ideas. As a vegan I really appreciate your enthusiasm and love for trying new things.
There's a recipe I used that blended nutritional yeast, and silken tofu with sauteed garlic with either white wine or vegetable broth. The end result was a nice creamy sauce almost like alfredo. Maybe there's something there we could use to make cheese
A few of the joys of watching you is, how much joy you get from talking about food and breaking it down and how much joy and pride you take in your creations. Kinda always sad you can't hand us a bite! Love to you and Monica. Stay healthy and safe 💚
Does not taste like real mozarella... Needs more acid.
10 minutes later: I can taste the rainbow!
ahahah
this looks like it'd be amazing to make cheese curds for a vegan poutine!
YESS😍
@@DDios-ih9de He didn't put agar in it. Seen you post this twice now.
omg yesssss so much yes to this comment!! haha
This is great! Because any way to stay away from Dairy, is great for your health. I'll definitely try this plant based cheese!!
Yep and skip the oil too. Totally not needed.
i kinda love you, you got that expensive cable chef energy with a healthy dose of experimental curiosity vibes
You may have done this already, but do you mind leaving a link to the appliances you use? Things like measuring cups, convection top, blender, pots pans, etc? I've recently purchased a cast iron griddle and Ninja AI Blender. What are your thoughts on all in one appliances by companies like Ninja?
And I'll be sure to head on over to patreon in the mean time. Thanks, Sauce Stache!
Wow thank you so much for the support! A lot of the items I use are over at amazon.com/shop/saucestache if you're interested! I am a gadget lover and also a do it yourself kinda guy so I can appreciate old school appliances and the new all in ones.
@@SauceStache Can I share your videos on my blog?
@@DDios-ih9de I need to get an OK from the author
Yes!!
take a look at *Connie's RAWsome kitchen*, she's got all kinds of aged cheese recipe videos.
Was thinking this!!! I hope he does a million different cheese episodes now and goes straight to connies channel!!
Omg yes! Connie is the best ❤️
I ❤ Connie#
Connie is the queen of homemade vegan recipes! She's an artist!
I've made cashew cheese with rejuvelac, both by soaking the cashews in rejuvelac and also by flopping my cheese balls in cold rejuvelac. I used quinoa rejuvelac, which is super easy to make! Depending on how much you ferment your rejuvelac, it can have a delicate and subtle taste or a more pungent aroma. Hope you give it try!
Cómo lo hiciste??
From what I know, there is lactic acid from dairy origin and lactic acid vegan.
Thank you for the informative and rich video.
I'm wondering if citric acid could be used instead of lactic acid. It's MUCH less expensive. Also - the only concern I have with this recipe and others like it (besides all the use of strange and expensive ingredients, lol) is that mozzarella does not have any sour taste to it. It is a fresh cheese that is made just from milk. So aging and sourness isn't needed, if you are really trying to replicate the taste. I haven't tried this (and won't due to the ingredients), but would love to hear from someone who remembers the taste - or isn't currently vegan who could compare it. I'm transitioning to becoming vegan, so I remember.
It's almost exactly this recipe:avocadosandales.com/2015/08/24/aquafaba-cheese/ Mary credits Lacey from Avocados and Ales for creating it.
Couple of ideas, add a bit of nooch, also with the "buffalo style" as I call them mozzarella balls, use salted water, really brings out the flavour after it's been sat in the brine for a while. Gave it to some mates and they said they wouldn't know that I had made it and wasn't real mozzarella
That might just be a UK thing though as we don't really get blocks of it, it's usually in a salt water brine, not that I've eaten it in years
This looks good. I really like when vegan cheeses are made in such a way that we don't have to discard any "vegan whey"...
I drink the whey straight up.😋
I am not a vegan..not even close..but I am so fascinated by this and what you can do. Your cooking could sway me.
Do you ever tried the recipies for aged and smoked vegan cashew cheese from "full of plants"? They're amazing!
Also bloomy rind cheese similar to camembert, really mind-blowing
This ! Also try the Chashewbert one !
Hey Mark! So glad you finally did a recipe using Kappa carrageenan. We just found a cheese recipe using that and tapioca starch and it came out amazing! We added some crushed red pepper and raw garlic to make a pepper jack flavor. It's on The Vegan Blueberry blog if you're interested. Thanks for your awesome videos! Much love 💖🥦🐱
- Adam and Katey
Love your shows and I know this is fermented food series but would love it if you did a test kitchen on vegan shrimp and other fish and sea food? Some of the ingredients and textures you describe remind me of the Linda McCartney vegan shrimp we got here in England which sadly they discontinued. My fave way of eating them was in a shrimp salad cocktail all the best and thanks for inspiring us to continue experimenting with veganism
Yum! We love to make cashew cheeses! You can also use different types of starter cultures.
Lactic acid is also a huge flavor component of most cured sausages & salami's...pepperoni, genoa, dry Italian sausage, Lebanon Bologna, etc. Lactic acid itself is not added to the sausage mixture: Rather a "Lactic Acid Starter Culture" is added, and allowed to propagate before the meat is cooled down to the temperature at which it is to stand while drying. But, the slightly sour taste component of these cured products is still lactic acid. In a plant based sausage, citric acid would probably work just as well as lactic acid.
Mark, you seem pretty tired, my friend. New babies are so exhausting! We appreciate the hard work you continue putting in. We'll be right here if you need to take a few weeks off to recharge the batteries.
I try in past the lactic acid kind of cheese and quite close if you were using lemon, not convincing.
What give me same taste of cheese was using fermented yogurt, must be plain no sugar no salt or want ferment. I used soya yogurt fermented not less then 12 hours, do as needed the more time ferment the more sharp become. Then you can do kind of this recipe avoiding the liquid ingredients. As base recipes I use Miyoko book fixing here and there if needed. Keep in mind doing vegan cheeses is like be a pastry chef, you must nail the ingredients and methods or the results sucks.
Interesting. The last 7 years, I've developed food allergies to dairy, wheat, and all soy products. Paleo products have become popular the last few years and I like Daiya shreds, but I have started looking into making my own. Last week made an Almond ricotta for veggie lasagna. It was pretty good
I have the same allergies 😂
Awesome video! Sodium citrate is a little tangy and also commonly used to make cheese creamy and melty like in American cheese.
Nice!!! I'll check that out!
Did it melt? OR does it brown up and melt like Mozza? :) Love your videos mate. Thanks, from your mate from down under!
Have you considered aging after inoculating with specific fungi, like Penicillium roquefortii? And how was the saltiness? Mozzarella, like cheese curds, always tasted salty to me. You make me excited to try these strange ingredients, like a Bill Nye kind of guy, but in the kitchen. In my life, I need that.
Hola, ¿ porque sus productos en Amazon ya no están disponibles ?
I want to see a high fat low moisture variant of this, hflm mozzarella is arguably the best pizza cheese, even though most places use lflm mozzarella.
I'd also be curious to see experiments with mixing in nutritional yeast into this.
Can we use almonds instead of cashews ?
Looks great, like Miyoko's, I've used rejuvelac for this type of cheese and it came out very good, but lactic acid looks like a lot less trouble. Watching you experiment is fun.
Your transitions remind me of good eats so much hahah
@SauceStache I love this recipe, but my son can't have chickpeas & aquafaba. What could I use instead.
Also, I ran out of powdered lactic acid and only have liquid. Is the amount the same or do I need to adjust?
Have you figured out the amounts to make the cheese more firm? Looking forward to your reply. TYSVM 💕
Hey, I wanted to order lactic acid but I got to know it's sourced from milk. What are the other sources and where can I shop mine from?
Amazon.. Druids Grove has a vegan lactic acid made from sugar beets.
Miso makes it more cheesy and delicious. I use chickpea miso. You should try it so yummy! I also use vegan lactic acid. There is a huge vegan cheese making fb group they make cheese and ferment them from everything. Including brie and blue cheeses. 😳
Miso de garbanzos??? Cómo se hace??
Hi ✌️
It is wery necessary to add oil?
It could be oil free also?
Thank you wery, wery much!
Video suggestion: would really love it if you made a video on how to make our own nutritional yeast
I especially enjoyed the part in this video where you cut the cheese. Well done.
If you have a high speed mixture you can bring the cheese to boiling point in the blender no need to put into saucepan.
Just because you could, doesnt mean you should. Why put unessecary strain on your blender for something that takes litterally no effort at all?
Good luck getting it out after, lol
are you going to add some kind of protein to it? there seems to be a lot of talk about dairy free cheese, but my problem is they don't have protein in them! what is so hard about adding a good protein source to these kind of cheeses?
Cashews are protein.
Once this is perfected, pleeeaaaassse make a vegan lasagna. ❤️
Whyy did I accidentally read "make a vagina"
I can do for you Babe I'm Italian 😘
So cool! I think mozzarella might be my fav cheese. Great job getting a sponsor! Thanks surfshark
If you use agar agar, how much should you put it?
Hi there, have you made parmesan yet? I'm looking but can't find it :(
Mine didn't firm up so I tried cooking it again. Could I need to go more on the caraggenan ?
Avocados and ale has a couple of really great cheese recipes.
You know what would be great video for you to give us a tour of your kitchen in the how you stack your pots and pans and frying pans
Sorry for being late to the show...I have been following recipes using starch based vegan cheeses that are heated for thickening. The flavor profiles nail it. However, I am getting a slightly gritty texture in the final product. This gritty texture seems to be unique to those recipes containing plant starches. I do not get this gritty texture with cashew-based recipes. Is this a bug or a feature?
Thank you for teaching us the fundamentals regarding the acids.
So I prefer a Burmese tofu versus soy based have you tried making a cheese with that????I'm watching the content and it seems plausible. Imlooking to bounce ideas back I cook for a living and dabbling into vegan cuisine
you think you can find any derivative of the biotics from cheese and maybe ferment soy or something with it like lactobacillus
you think almonds will work instead of cashews?
I haven't done a ton of research but i have the general gist that cashew production is fairly harsh/unethical with the workers involved right?
Does someone has the recipe?
I can't find a printable version of this. Can anyone help?
try to ferment with cheese ferment (mesophilic O) for 24 hours in 30o Celsius AFTER cooking!! Is great!!
This is too complicated for me to take an interest in making on my own, but is precisely the type of thing I'd like to have available for purchase. Good job...seems like it turned out great. Wish I could try it.
Can I use liquid lactic acid?
I've tried some vegan cheeses out there and I'm honestly not a fan. The idea of making my own at home gives me hope lol. Can't wait to take the vegan cheese journey with you!
@Wadan Burns I've heard good things about them but I have't been able to get my hands on it! I'm always so afraid to spend the money, not like it, and then it goes to waste :/
Thank you very much, Chef. Can I substitute an alternative to tapioca starch and use cornstarch or vegetable gelatin, agar agar?
Can roasted cashews be used?
Can you freeze this or does it last long?
Man...How many times did you need to explain that Lactic acid can come from other sources than dairy.... Hats off to you!
can you try making a halloumi? ive made a good one with tofu before... but it wasnt perfect. i miss that rubbery salty goodness ..
Chef Jana uses white pepper for cheesy flavor
Yo I almost hopped on the vegan cheese train recently until trying cashew/nutritional yeast cheese, and my first thought was literally 'I can't wait until saucestash makes a vegan cheese video'. Prayer answered, and that looks AWESOME 👍
Will it melt?
Is there something i can use to replace the chickpea liquid. I'm allergic to soybean based food so tofu and chickpeas for example
Does it melt?
I bought a catering size Violife cheese due to being locked down but it's a lot bigger than I thought . SI thought cheese and onion pasties. I boiled about 2 lbs of potatos and added a slice of charred pepper from a jar and half a white onion.. must have boiled it tolo long coz it was a bit soft. however, I poured it through a mesh strainer and but it in myfood processor with about 3 times your normal shop size violife. A bit bland so I put a tablespoon of lactic acid and left it to go cold. Result? Just like real cheddar taste.
Can I use frozen aquafaba?
Does it melt well??
If you want to get the flavours remember one of the most important things. A lot of the flavour comes from the bacteria used in real cheeses. Perhaps some research into this path to figure out how you could use this?
@@DDios-ih9de coagulant being rennet, yes.
@@DDios-ih9de Normally when making cheese you will use a "starter culture, bacteria" to create the lactic acid from the milk. This also creates flavours. A lot of the time you will also use secondory bacteria to create other effects such as holes or a certain taste, such as the nutty taste in gouda. Further to the bacteria there are a few different molds used to again change the texture and flavour. Specifically with regards to mozarella, a starter culture is used to get the lactic acid going. You can use the fast citiric acid technique if you wish but the flavour is just wrong.
@@DDios-ih9de actually, he used cashews and chickpea water. Not soy
@@DDios-ih9de Thank you for the rather lengthy reply that you posted and then promptly deleted. I'm sorry you felt the way you did and responded the way you did. I was talking from a real cheese prespective to give a potential line of thinking in regards to replicating the taste of real cheese. This whole video was about taste. I never implied I was an "expert" as you described, I'm on this journey with everyone else. Exploring different products, methods, etc. trying to find ways to recreate existing products using a non animal source. It's fun and interesting, so I'll explore every potential path to find out what does and does not work. Suggesting researching a possible path to see if it works is not a bad thing, it's how we learn. I really do not understand why you became so angry over a suggestion about how real cheeses get their flavour.
@@JoannaHammond @Deborah O should change her handle to "Off My Rocker" If you peruse through the replies of the comments section she's in most leaving caustic and snide comments. Not worth your time.
I feel like we need a melt test included or maybe like what we can use it for afterwards and how it performs there... Like yeah I can definitely make a block of white stuff using thickeners but will it seep out oil if I hear it? Will it stretch if it's heated after?
How do u get the recipe for this ? Went to the site linked and and I can find and article for it with YT vid linked but not the recipe. Looked to see if I could find a cookbook and all I see available is a meat makinb cook book?
Hey!!! Can I used Sea Moss gel instead of the kappa carrageenan?
What blender do you have?
Love this!! Try a cheese with sunflower seeds!! Please!!!
Would there be anything else besides starches that would give the cheese it's pull? I'm supposed to stay away from starches for my fibromyalgia and I'm on the research hunt...
Vell,i cant buy powdered lactic acid here.Do you have any idea what substitute can i use(like,idk,liquid from fermented veggies,or something?).I can buy liquid 80% lactic acid,which ppl are using for making cosmetic products and i don't think i can use it?Ty for your answer
You can use rejuvelac (water from fermenting quinoa or wheat berries) or juice from sauerkraut in place of lactic acid. Good luck.
Can i swap in more tapioca starch for the konjac root powder like for like?
Great video! Would you mind trying to make a decent NATURAL yoghurt with that wonderful tart taste. I have tried many from the shops - they do not come close.
What should I do with all the chickpeas after I use the liquid? Any other substitute?
Chickpea tuna salad: slightly mashed chickpeas, vegan mayo, lemon juice, nutritional yeast, salt, chopped onions and celery.