🔥 Vegan Mozzarella Recipe that TASTES and MELTS like the real thing | Alex Koons | Hot Tongue Pizza 

how much lactic acid did you add in proportion to all the other measurements? :o

@@snow86241 Try 1/2 tsp

So how did it turn out in the end?

@@jodyvanderwesthuizen9017 yes, I also want to know

@@jodyvanderwesthuizen9017 I made a really delicious freaking topping from just soaking and blending some cashews with a little bit of EVOO and salt. It literally blew my mind bc all of the particles, I guess spread out, and browned this TOTALLY delicious soft, even browning. And it totally smelled like a pizzeria in there. Like I can get that browning in only bubbles or spots with a stovetop cooked "cheese" with tapioca . I had ran out of tapioca and I was just using it for a topping for a lasagna. But I bet if you put a couple of tbs of raw tapioca in the mixture and THEN baked it it might have some more stretch, like the newer Miyoko's creamery cheese (they ousted her as CEO so I try not to support much now) Anyway good luck and try the Tasty channel vegan mac and cheese but I would swap out the potato for more carrot☮️✌️

Sounds amazing. You can always just buy a pizza stone and cook in a home oven too. You can get great results!

Oooh I can't wait. Yeah a pizza stone is cool too but not in this summer heat

Thank you! 🙏 🤘

Did you use the boiled water or just medium heat water for agar agar?

​@@ThanhNguyen-ic4pvis that what I'm doing wrong with the agar? Am not heating it enough? Do I have to double it like this person said?

For agar agar to work, you would need to blend the mixture, transfer to a pot and heat until it starts boiling, boil for at least 1-2 minutes and then you can transfer to a container and cool down. The texture will be different than shown in the video, though.

@@rnmatsuda well, thanks so much. I truly appreciate it. So disappointed that it is definitely not the same as carragean which I'm definitely not going to use. I will try what you suggest and resign myself with the results

It does great at high heat!! Put a little olive oil on it before you launch into the oven. It helps with the melt and brings big flavor!

Thank you so much for this comment. We need to stay healthy especially when we go on a vegan or pescatarian diet.

Do you know if we can use agar or xantham to replace the carrageean?

Me, too. Carageenan messes up my digestion so much but I do have a sensitive system. I wish I could use it but I just can't.

🙏🏼 Thanks!

I have not. I don't think agar agar would work in the same way with the blender. I think you might just have to blend everything together, add the agar into the mix, and then heat it up on the stove top while stirring frequently. I've only used agar agar once and wasn't satisfied with the consistency, but I have seen people absolutely make magic with it so its gonna be some trial and error. In fact I am gonna start messing around with it myself so I can better answer this question. Be right back!

@@AlexKoonsPizza I wanted to ask the same question. Any new findings so far?

I have the same question. Did you try it? I looked it up online and it seems like it's ok to substitute as they're both from seaweed.

@@VLEO Same question. Did you ever try it?

I cook with agar agar a lot. It makes great texture cheese, but has a high melting point (about 85C or 185F) so the cheese don't melt. I'm with the earlier comment of using pectin & gellan gum instead.

I also made this recently and noticed that as well. Mine was closer to a medium- firm price of tofu block .

It would se before elsewise it would result in a lot of waste!

Por onde você comprou a Kappa carragena?

@@binabi oi, comprei no mercado livre

@@phytorrhiza7060 pode me passar o link?

I wrote it. You can check it out here. frogtown.bandcamp.com/ the song is called Ben Savage! Let me know how the cooking goes!

@@AlexKoonsPizza you wrote it?? Even better!! It’s so good. & will do!

It shreds best when it’s nice and cold so try and do it fresh out of the fridge.

I was wondering the same, can you replace it with agar agar?

Hey Lenon! Have you used it in the ooni yet? This was the base recipe for the cheese we use. We have made a lot of tweaks throughout the process, but at the root this what we started with.

@@AlexKoonsPizza I haven’t used it yet in the Ooni. I’m on my first bottle of Miyoko’s Liquid Moz and have to finish that first, but I should get a batch going soon. I’ll update once I fire some up. Any tips you can give for the tweaks? Also, ideas to make it a little firmer?

​@@lenonmaguire480 you can use a little less water or coconut oil. The softer the better though for the melt. That liquid mozz is great! What you could try to do is leave out the boiling water (just use room temp water) and just mix everything together and that in a sense will make your own liquid mozz.

@@AlexKoonsPizza Yeah man! I liked your cheese, for sure, just couldn’t get to the oven after I made it. Just got a kitchen scale for more accuracy and I’ll be making a batch in the oven soon. Looking forward to some tweaks in the future!

@@AlexKoonsPizza figured out the first time I made th cheese the kapa karageenen didn’t set. Finally got a pie into the Ooni pro. I sent a pic to your DM on Instagram.

Hey Paul, I def recommend adjusting the recipe to your liking. You used boiling water before mixing all the ingredients? Its very important the water is hot enough for the carrageenan to activate? You can email me and we can get a little deeper to figure out the issue.

dafuq?

QUE???!!!@@benjamininkorea7016

The Modernist Pantry might ship to Canada and it avoids giving more money to Jeff Bezos.

Please post result. I'd like to try that. Did you use equal portions?

@@laurakurella9968 Given that this recipe was originally designed for a takeaway, it yields a very large quantity. If you're experimenting with modifications, I'd suggest starting by halving the ingredients. For my version, I used a 3-5 times of gelatine to carrageenan (I settled on 4.5 times), this amount and quality of the gelatine I used made this quite expensive. The flavour was good, but the texture wasn't quite right - it resulted in a gooey cheese, ideal for toasted sandwiches. To achieve a stringy texture, similar to what I've seen in various vegan mozzarella videos that use tapioca starch, you might try heating and continuously whisking the mixture on the stove until it starts to form strings. Hope this is helpful!

Thank you so much. I plan on trying it with both vegan gelatin and animal sources, and add some lactic acid as well to see if it pushes it in the right direction. A suppose the power of your blender matters, too. And why he states to run it for at least 4 minutes. Likely to promote that stringiness mozz id known for @@exploration8259

Sure is!

Can agar agar & xanthan gum powder be used in place of the carrageenan?

Hey, I’m sorry to hear you’re having troubles. Did you purchase the kappa Carrageenan I recommended?? Some off brands aren’t that great. Also you have to make sure the water is very hot to activate all the ingredients. It should def harden up after sitting in the fridge for a couple hours.

The Modernist Pantry Kappa Carrageenan is impossible to purchase since we are in Thailand. I only had two choices, one from China and one from Thailand. I chose the more expensive brand from Thailand. Would it be helpful to increase the amount of the Kappa Carrageenan I did purchase to get the same results? I did add boiling water, so that was the issue. IF I were to try an increased amount, what would you recommend me trying over your 27 gram recommendation?

Adding 25% more did not make an appreciable difference. I willl have to wait until I am in the US and make a purchase of the good stuff.

hmmm how long did you cook it for?? I typically have it in my ooni for 3ish minutes and it melts pretty nicely. It cooks in my home oven on pizza stone for about 7-9 minutes at 550. It's never come out crispy. Leaving the cheese out to soften a bit can help in the bake and adding a little olive oil helps with the melt. Let me know, and feel free to email me for further assistance.

@@AlexKoonsPizza Thanks for the tip! Had made my first test with a baguette, which unfortunately burned too quickly. On pizza, the cheese melted nicely at 260°C (500°F) after about 5-6 minutes!

I found this on Wikipedia for you... There are three main commercial classes of carrageenan: Kappa forms strong, rigid gels in the presence of potassium ions, and reacts with dairy proteins. It is sourced mainly from Kappaphycus alvarezii.[10] Iota forms soft gels in the presence of calcium ions. It is produced mainly from Eucheuma denticulatum.[10] Lambda does not gel, and is used to thicken dairy products. The primary differences that influence the properties of kappa, iota, and lambda carrageenan are the number and position of the ester sulfate groups on the repeating galactose units. Higher levels of ester sulfate lower the solubility temperature of the carrageenan and produce lower strength gels, or contribute to gel inhibition (lambda carrageenan). Many red algal species produce different types of carrageenans during their developmental history. For instance, the genus Gigartina produces mainly kappa carrageenans during its gametophytic stage, and lambda carrageenans during its sporophytic stage. All are soluble in hot water, but in cold water, only the lambda form (and the sodium salts of the other two) are soluble. When used in food products, carrageenan has the EU additive E numbers E407 or E407a when present as "processed eucheuma seaweed".[11] Technically carrageenan is considered a dietary fibre.[12][13] In parts of Scotland and Ireland, where it is known by a variety of local and native names, Chondrus crispus is boiled in milk and strained, before sugar and other flavourings such as vanilla, cinnamon, brandy, or whisky are added. The end-product is a kind of jelly similar to panna cotta, tapioca, or blancmange.

No, normal cashews soaked overnight in water in the fridge. Roasted would have too much of an own taste.

because the kappa is just like a box of Jel-o. You need 200 degree water to get the gelatin to melt (activate) into the other ingredients.

I am going to try it later this evening, reading up on this substitute it says 2-3 more for agar when replacing the kappa...so we shall see....did you try it!?

@@boomdeahda5152 I did not. But if your version turns out good, I'd love to know!

If you want to be able to grate it or slice it though i'm not 100% sure. Sorry. :( but i'd say you would still be able to use the mixture. perhaps try these if you haven't had any luck yet. Poured liquid cashew cheese works well on pizzas or in macoroni cheese or as bechamel sauce in lasange or bakes (think miyoko creamery). For pizza poor it in blobs in a thin layer. The tapioca in it will help it to solidify it once heated so it should work fine. idea 2) If you think it's really runny try heating some on the stove -stirring constantly (if it doesn't thicken you can add some more tapioca 1/2 tsp at a time ) the thickened blob mixture can be spooned into ice water which should give you soft motzarella balls that you can place on your pizza. Good luck

Can you please tell me why it’s bad for your digestive system?Also did you try the recipe with your recommendation? If so, how did it work? Thank you in advance!😊

Interesting, thanks for sharing that..

Food-grade carrageenan has been independently evaluated by the Joint FAO*/WHO** Expert Committee on Food Additives (JECFA), an international panel of expert toxicologists who review data and develop recommendations about food ingredients. JECFA determined that food-grade carrageenan was a safe food additive with no limits on its use in food.

The recipe is at 0:25 on the ‏screen

Someone didn't watch the video...

I just love how people like you oversimplify dairy and meat products. There are a lot of processing steps and ingredients involved. E.g. you can see the blending process as the cow chewing and digesting stuff to produce the milk and the carrageen as the enzym used to process the milk

A vegan cheese alternative is an inanimate object and does not want to be named anything, because it can't want. But I'm happy for you that you are full of love.

Cheese is processed. So are most meats and meat product's (ham, salami, snitzels, bacon, pork, chicken slices, chicken nuggets, sausages, hot dogs.etc) and even when not "processed" Meat recipes use seasoning and other ingrediets in the cooking process. Slaughter houses are often known as processing plants as the animals are processed (aswell as being a euphimism to disconnect peeps from the violence). Unless you kill it yourself, meat is always processed Chemicals must be added for steralization and bacteria purposes, also colours and additives to make it look "fresh " and keep it "fresh" longer. I say this with the utmost respect for you. Rather than projecting outwards, perhaps reflect from within and ask yourself why hearing the word vegan bothers you so much that you must use cognitive dissonance. e.g. dissonance to blind yourself from the processing that happens with all meat and dairy products💚💚☮☮ A Basic Dairy cheese requires 5 ingredients 1. Milk · 2. Culture · 3. Rennet · 4. Salt · 5. Calcium Chloride. These are minimum ingredients and often there are up to ten ingredients (perhaps even more in many brands) This recipe is on par with dairy cheese for amount of ingredients . The Vegan cheese in this recipe uses 8 ingredients. My go to recipe uses 5 ingredients. Cashews, tapioca, nutritional yeast, salt and water. Thank you for coming to my Ted talk **************************************************