1 Trick to make Vegan Cheese in 5 minutes… takes 30 days 

Hopefully he's gonna explore it further, so, part 2 maybe.!?!.

Okonomi kitchen did and compared 30 60 and 110 days. Look it up. Interesting results

@@claudiaivonnefranco7497 I know this reply is late 😆, but thanks, will do!

@@G-boi Maybe! This guy seems to have endless experiments, and I'm here for it.

Amazing! Congrats

Welcome to your new, green, compassionate way of living! Enjoy! 💚🤗

@@SauceStache Thank you :)

@@gaiagreen2690 Thank you :)

and the animals feel really good about your choice!

Aww thank you hahha

Ohh, gochujang sounds so good. Going to have to be on the lookout for it.

*gochujang *doenjang

@@Youngnrrwhtjwtjetk thank you for the spellcheck

Ahh thank you!!! I really tried to make sure I got it... I wavered a few times in the video, but I tried my best

Came here to say this

Thank you!! I have a few more in the works!! They just take so long hahah

Thank you!!! This was REALLY good!!

You should!! Its such a unique taste! Its nice and funky! I love it

Ahhhh Thank you!! I am already thinking of ways to apply this to other veg! I Was thinking of pickling a radish using this method. I don't know what will happen but It might be cool to find out. I read a few different methods for doing garlic and cucumber! Which cucumber sounds like it would be absolute incredible

@@SauceStache can you try to make a vegan “Brick cheese” that they use in a Detroit style pizza. Please and thank you.

Thank you so much

You should totally try it!!

It’s pretty cool! Little longer and it would have been a bit softer and maybe just a bit more funky

vegetarian = plant based (plants = vegetation)

Thank you!! I never NEVER nail this pronunciations!

Yeah Japanese pronunciation is relatively easy, especially compared to english, cause the letters only have one sound they can make. You don’t have the confusing A sounds of day, damp daughter. It all just sounds like “ah.” That being said, I don’t know Japanese, so there could easily be exceptions I don’t know about. But I learned hiragana, which is like the basic alphabet, and there were no exceptions there.

ohhh I LOVE that idea! LOVE IT

I was thinking the same thing, I would reuse the miso. I try not to waste food.

It totally could!! Honestly if I would have been just a bit more patient I think waiting the extra month would have done it well. And yes you totally need to try this! ITs awesome

I immediately thought the exact same thing. This is so something I can probably do

When you flip it though, the miso sticks to the container. I wish there was a way to not use the cheesecloth.

There literally isn't a single way to make cheese without dairy, cheese IS dairy, anything else is just a cheese SUBSTITUTE

@@skylarpayne5613 I bet when the first house out of bricks was built, there were some nitpickers complaining "You literally can't build a house out of bricks! Houses are made of wood, anything else is not a house!"

@@HarveyHirdHarmonics anything else is not a house... That rhymed 😂

@@skylarpayne5613 cry more. If you care that much about semantics, you're gonna lose your mind when you find out that hot dogs don't use dogs, and a pineapple isn't an apple.

@@DA-js7xz And peanut butter isn't butter. Shocking!😁

I am jealous of your fridge size to hold that much.

@@DA-js7xz It's a big refrigerator and I'm fortunate to have one that size. I hope you will have one too, very soon. Happy cooking!

how does he do it? I can't get vegan cheese for a reasonable price where I live and honestly, as I'm vegan for health and environment the ingredients dive usually sit well with me

@@Youngnrrwhtjwtjetk I know he soaks the cashews, maybe in something that preps them more than water alone. Then he makes a paste, adds the cheese fungus, and then lets it ripe for a few months. I'm sure I miss several key factors but that's the gist of it.

ahhhh next time!! The next one im working on I'll do this

I wonder if the cheesecloth helps it to adhere better. Tofu has a pretty slimey surface by itself.

I think the cloth is to help removing the miso after you finished fermenting, because eventually the texture will become too soft and will be difficult to separate the miso from the tofu

@@GigaDavy91 Ahhh. 💥

@@GigaDavy91 Thanks, I really didn't think of that!

Also check out Gaz Oakley (avantgardevegan). Tasty and simple recipes!

Take it bit by bit.

There is advice here. Look through the video lists on these channels: Earthling Ed Sweetpotato Soul Rainbow Plant Life Unnatural Vegan There are more great channels but I haven't spent much time looking through their video lists to see if they have videos on how and where to start. (They probably do) For recipes there's also Mary's Test Kitchen, Cheap Lazy Vegan, Pick Up Limes, High Carb Hanna (I would rather call her "Not Afraid of Carbs Hanna, because it's not like she intentionally adds a ton of carbs to her meals), Yeung Man Cooking, Avantgarde Vegan (that's Gaz, as mentioned before), The Edgy Veg, Connie's RAWsome Kitchen (not much raw there). There are more great channels, but I can't remember them all now. For nutrition, have a look at Mic the Vegan, Plant Chompers (excellent wholefoods plantbased channel that takes science seriously), Gojiman. Avoid the online vegans who seem obsessed with extreme eating like raw fruit all day and a gigantic bowl of salad in the evening, and who think being vegan will protect them from all health problems. You want to eat proper vegan food, not get an eating disorder or become malnourished.

hahahah everyone gets on me for how I say tofu I dont get it ha a

whahah the Greenchef meal was a LOT better than the ramsay recipe hahahah

I have to try the fermentation you mentioned. I finally bought miso a while ago and I won't use it all on a single block of tofu. Nothing wrong with a "luxury" cheese like the one in the video, but I can't afford that.

The miso can be reused

Similar result. The cheese cloth only helps it unwrap without much tofu loss. If you out the miso directly on the tofu it would kind fuse and you would have to cut away a lot to get to the pure fermented tofu

@@SauceStache Thanks for the reply! Definitely going to have to try this out.

It does... I pointed it out and held the container up to the screen. It states unpasteurized.

@@SauceStache no sry I mean the one in my grocery

@@unnecessary982 It'll be unpasteurised if it's kept in the fridge. You don't want miso paste off the supermarket shelf, but the one in the fridge... that's the one with the live enzymes in it

the whole thing is spreadable

Hmmm don’t know if it would change much. The texture changes drastically when fermenting , so the usual benefit of freezing for layered texture wouldn’t really happen

Sauce Stache what is the taste difference of chao vs mizozuke side by side? I feel like chao is easier to do without contamination (I have some fermenting right now) but am curious of the taste of misozuke. I can buy chao easily but not misozuke.

@@claudiaivonnefranco7497 it’s very very similar. I would say that misozuke is a little saltier, and maybe a tad more savory, but not huge. If I had them side by side I might be able to tell you more of a difference, but they were pretty dang close

I disagree along with just about every book and scientific article explaining the taste of this. Even the scientists that went back and recreated the original lost recipe stated that it is very cheesy and one of the closest things to a real vegan cheese. Shoot the first time I heard about fermented tofu years ago was at an Asian market and the owner that knew me asked if I tried the “original vegan cheese” Hahaa

My wife loves these experiments.

@@SauceStache great then! Me too

I would

Oh and here in France we also have smoked tofu, which I absolutely love, what if we use the smoked tofu to add that nice smoked flavor to the paste ?! ☺️🤍 I wanna try it ahah

My guess is it would just spoil, since you aren't creating an anaerobic environment. Unless you make it almost inedibly salty or vinegary...

@@jaspervanheycop9722 but cheese itself is basically a “spoiled” /“fermented” product too.

@@carpediem.9 And wine is just off grape juice, but you don't just drink a batch that has been going moldy in your fridge... All fermentation is about getting the right kind of rot. With cheese that is done with salt, a rind to keep air out, and drying. Sometimes a very particular strain of bacteria and fungus is introduced (I doubt your fridge is host to Roquefortii fungus) traditionally that was because a particular cheese cave had a good vibe going (which is why cheeses that are truly rotted and not basically dry-aged are so regionally particular) but nowadays it is inoculated into the cheese. Afaik no-one ages cream cheese, and for good reason. You are giving the bad bugs too much oppertunity if you give them a liquid fully exposed to air that you have just put all sorts of delicious stuff into. But by all means, try it. Hopefully you'll just waste food and not get sick.

Or what you could do is put The miso paste on the tofu block and then wrap tofu and miso in the cheese cloth. Wait the month or two. Then you can take the tofu and miso and put it in a blender with some garlic and black pepper and chives, giving you a cheesy paste.

He has one with rice paper

@@frankchen4229 thanks I’ll have to watch it

@@frankchen4229 And one with seitan, I think?

@@goranbreskic4304 seitan seems to be way too dense for a cracklin recipe

I thought about that, but then wondered if I would be inviting bad fermentation to happen! I need to learn more about this stuff because the basics have me loving it

I would avoid than tofu is low in salt and has a pretty neutral pH that means that until you make it more acidic and/or salty it would be pretty dangerous to leave it outside the fridge even for a couple of hours. If you partially ferment it before in the fridge you probably could get the good bacteria going and be more safe outside the fridge, but if you don't know what you are doing and cannot measure the salinity and/or the pH i would avoid it

I think the wrapping in miso prevents bad bacteria because of the salt and natural miso bacteria, plus I always remind myself that refrigeration didn't exist 100 years ago so fermentation naturally crowds out the bad bugs theoretically.

@@meismeems1 until the tofu loses water it's not protected from contamination, Fermented tofu at ambient temperature is one of the cases where botulinum can reproduce, keeping it in the fridge helps in slowing bacteria growth and let's the tofu to lower pH in a food safe way, After you fermented it for enough time the pH and lower water activity will protect it better (but not from molds anyway, so still better to keep it refrigerated), molds can change the concentration of salt and the pH of the surface of the food and grow, Mold does grow on miso (even tho only on the surface) if you keep it at room temperature (i know because i make homemade miso)

Cool first comment.... Thunderstorm

this is hilarious. Cyclone!

Tornado!

Squall