In today’s video I attempt to use some new cooking techniques to try making the best vegan mozzarella cheese on youtube!
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Can I Make the Best VEGAN MOZZARELLA CHEESE?
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Her make up makes it look like she has dirt on her face.
where can i buy lactic acid powder in canada? i checked amazon but they only have the 88% liquid
How much of each ingredient did you use?
Hello can I skip the miso, msg, and lactic acid? Also can I use mustard instead of mustard powder? Please let me know thanks!
Is this recipe available yet? I'm unable to locate it if it is available.
this looks great!
I would like the recipe to this but I can't find it on your website
"Chef Jana' from Brazil has some vegan cheeses she makes…She uses something called 'Sourstarch' which i think is sour tapioca…it might make the cheeses more malleable…Here is a link to her cheeses…https://www.youtube.com/c/ChefJana/search?query=cheese……..Also, i just watched a video where someone uses agar agar along with tapioca, i think…This channel is not vegan….https://www.youtube.com/watch?v=uh4XdgWL02E
Also, i recently saw a video from 'Chef Jana' who just started using something she calls 'Banana Biomass,; and apparently it's popular in Brazil….It adds moisture, and i think, creaminess to baked goods and other things….You can use it as a substitute for eggs in some ways….She just steams green bananas, but she does it in the skins….maybe you could also do it without the skins….Here is the video in case you might want to check it out…..She cooks a lot for her husband who has a major meat, dairy and seafood addiction, so she creates a lot of plant-based substitutes, including some cheeses which look pretty good…..https://www.youtube.com/watch?v=tiG1zxhB_0g
I love everything you do, Candace thank you for your service! Did you ever end up perfecting the recipe and proportions? Dying to make better pizza at home
Did you ever perfect this recipe? I can't find it on your website!
Did you ever compile the amounts for this, I don't see it?
Would love to try this. Did anyone figure out the measurements for this cheese?
mushroom IS msg tbh
I can't find the printed recipe…The link goes to all recipes and I only found an old version of mozzarella made from tofu.
Where is the recipe?
Is there a recipe for this yet?
Can you try to make a Brie cheese
Loved this style of video! Fun to watch you attempt a recipe and see how it turns out. More of these, please 🤗
Love your recipe tests! It's like we're cooking and learning together 🙂
I want to try make a soy free version. Can I switch out the white miso with something not soy? I can eat soy just fine but my son can't. thank you so much!
The align link didn’t work for me!
Where did you get that Shirt?
New Vegan & New Subscriber ❤️
This might come off as rude but you've been looking so "glazed" in your recent videos…
I love you, your food and your energy!! Thanks for all the awesome videos!
P.s. has anyone ever said you look like Amber from Clueless 🙂
Yes to test kitchen videos. Grateful you and sauce stache teamed up on the cheese video which inspire this cheese. He is such a genius. Completely broadened the horizons of us home cookers who wouldn't have thought to use some strange sounding ingredients haha.
Loved this video! Please make more like it.
Trader Joe’s has a very tasty meaty vegan mozzarella for those who may want
you said the recipe would be in the description box, I don't see it…. am I blind or did it get missed? Can't wait to make this.
Love this vid! Definitely would watch these 👍
Yes, please do more cheese recipes. I'd love to see a video of the final cheese product. ☺
I don't find the recipe on your website, just a link back to this video… wher can I find the measurements? Also, great job. Definitely like to make your stuff. We recently made your rice paper bacon, and overdid it by eating all three trays in one go… it made me feel unwell for two days, so while tasty, restraint is required 😀
Could have used cheese cloth and spun it to pressing it into a ball by twisting it.
Good video, attempted to make it last night. Though I added nutritional yeast to the recipe, I used citric acid instead of lactic acid, and added 1/8 tsp of liquid smoke. I put the mozzarella in a salt brine in the refrigerator for about an hour, then removed and put into a container overnight. I guessed that you used about 2 cups of plant based milk.
I think I got the rest of the quantities close but I’ll probably use even less citric acid or lactic acid, as it still had a sour after taste when I tried the cheese today.
My attempt also didn’t shred as well as yours did, and I don’t know if that was because I used to much soy milk, tapioca starch or some combination of ingredients didn’t allow the cheese to harden further.
I’ve made a vegan mozzarella recipe using Cashew milk and kappa carrageenan and placed it in a brine that is the closest I’ve had to recreating a dairy mozzarella.
To get it uniform you can try steaming it instead of cooking it in a pan, like the steamed rice flour cheese if you’ve seen that!