This vegan mozzarella cheese is probably go down in history one of the best you got to try it. Also try my first version follow the link below ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-U7ZemQSzwc0.html
@@1234tyrano carrageenan is the trick. This water from lady finger does nothing. Even the husk doesn't contribute to the kind of stretch we are looking for. But taste wise it's alright. My parents liked it. I was getting hint of the water taste from the lady finger. For the water to become slimy, goi have to cut the lady finger in small pieces and leave it overnight.
Thanks a lot please Join my private Facebook group for the cookbook updates, tricks and tips m.facebook.com/groups/2552562098241850/?ref=share&mibextid=NSMWBT
Pizza looks so cheezy and delicious Chef TJ. The whole community looks fabulous. Thank you too for the No Meat May shout out 😀 Warm greetings from Australia
I LOVE your videos ❣️. I am amazed 😮 at this recipe, OKRA⁉️. My brain 🧠 is blown 🤯. I live in America and my country is far behind everyone in the Vegan 🌱life😔. Ive been Vegan Fot the Animals 🌱 for a very long time and finally I am seeing Vegan choices in the markets. Thank you 🤗 for your videos they are straight fire 🔥💚🌱
Ah man this has been the best video yet ..magic cheese and a taste of home! My favourite is the gentleman saying don't call anyone else😂 I would have said the exact same thing ..although there is nothing like sharing the love! Thank you so much, Chef TJ!
This is so cool! My favorite vegetable is okra, love how you are using it in this recipe. And awesome idea of letting the mung bean milk ferment first. Definitely making this next week!
I need to make this! I love how you showcase local vegetables that are easily accessible. Do you make your pizza dough with wheat flour or with yams or other root vegetable flour? Or the okara? Also, I want to try that African bubble gum! Here in Canada, our fruit is very limited, but we do grow a lot of fruit trees (apples, pears, cherries - not hot enough for oranges though). We also grow many types of berries and grapes. My favourite fruit is watermelon 🍉. It's so refreshing and sweet all at once - and very addictive! Thanks chef TJ!
Thank you!!! To be honest with you when it comes to pizza dough... I just go wild! I make it from sushi rice 🍚, chickpeas, cabbage etc..🤣🤣🤣 In Africa we got lots and lots of wild fruits, I love them and I'm yet to explore them Will show you some other time what I do with watermelon 🍉🍉🍉🍉🍉🍉 you probably won't believe it
@@ChefTJ that's awesome! I love your creativity. We need more of that in the world ❤. I hope one day I can visit a bunch of countries in Africa. It's such a beautiful continent with rich cultures that are not talked about enough over here. And yes!! Watermelon recipes would be amazing 🙌
omg you are using okras! i hate them but my dad loves them so we always have on our kitchen 😂 i will give it a try just bc you convinced me with this video
Ever struggled to stay true to your vegan lifestyle, especially during those tempting special occasions? I get it. That's why I'm here with delicious meat and cheese alternatives crafted to keep you on track! Forget about pricey, mystery-filled substitutes. I believe in transparency and providing options that are processed with care. You deserve to know what you're eating. Yes, some of my products may raise eyebrows, but rest assured, I prioritize safety and keep up with the latest research. It's all about moderation and balance. No judgment here on why you went vegan. Whether it's for ethics, health, or the planet, I've got your back. Let's navigate those cravings together, guilt-free! Ready to stay strong on your vegan journey? Explore my alternatives now at www.patreon.com/cheftj/shop and make those special occasions truly unforgettable, but on this particular cookbook I'm focusing more on meat alternatives #VeganDelights #StayStrong #GuiltFreeLiving
Soursap fruit and icecream fruit ( inga) passion fruit while I am in Puerto Rico. On the daily basis 🍐 pear, mango 🥭 pineapple 🍍. Thank you for this amazing recipe
thanks for sharing the African Bubble Gum looks so good like a round date. I wonder if I will find them around the US. It is hard actually for me to pick a favorite fruit, it might depend on the season but maybe red grapes.
@@lindahosian2759 yes thanks, I was really interested in tasting them and wondering if they taste like dates? I did find them on Amazon but they are spendeee.
@@ChefTJ Hello! loving your channel! and your wonderful personality and those of your friends! I'm in the US. In Washington State so they wouldn't probably grow well here- I read that another name is Snot Apple.
Holy shit I saw your original video then this one. Both recipes are insane and would love to try your pizza! Currently I'm too lazy so I'll stick to the basic cashew cream on top of my pizza for now 😅
Thanks a lot please Join my private Facebook group for the cookbook updates, tricks and tips m.facebook.com/groups/2552562098241850/?ref=share&mibextid=NSMWBT
Hi!! Im trying this recipe! I need to achieve that texture! Its incredible in the video. Its interesting to know that not all the psyllium husks are presented at the same. For example, i bought one that is more like a powder, and not have the entire "husk". So maybe 2 tbsp of your entire husk psyllium, is like 1 tbsp of mine, because the first one have more air between particles. Im from argentina!! So i dont know if im expressing myself well hahaha A big hug!!
Thanks a lot please Join my private Facebook group for the cookbook updates, tricks and tips m.facebook.com/groups/2552562098241850/?ref=share&mibextid=NSMWBT
Wow, this looks incredible! I've never seen vegan mozzarella that is this stretchy before! Is there a substitute for the African bubblegum syrup? I live in the US and I don't think it's possible to get that here.
Use maple syrup 😊 a lot please Join my private Facebook group for the cookbook updates, tricks and tips m.facebook.com/groups/2552562098241850/?ref=share&mibextid=NSMWBT
Hey Chef, what is the medium temperature where you live? I'm wondering if just leaving the plant milk sits overnight is enought to start the fermenting process in colder coutries...
@@ChefTJ that only 100 ° Fahrenheit. It gets like that here too and I am north USA where it get super cold like -40 Celsius. July and August are hot. January and February are cold
@cheftj I made this cheese and it did not melt at all. I froze it to keep it from going bad. When I defrosted it and put it on my pizza, it didnt work out😢
can't wait to try! just thinking abou which plant based milk i should use. also wondering about the raw mung bean milk (you didn't cook it, did you?). wouldn't want to use black eyed peas raw ... hmmmm any suggestion?
I do cook the cheese mixture before putting it in the mold but still cooking further... In whatever dish I use the cheese, it might be cheese sauce, lasagna, pizza etc... You not eating it raw, not sure if this make sense
Was fascinated by the ingredients used. Not sure what I did wrong - tried this recipe using the video instructions and the cheese tasted like raw beans, was too soft to grate.
If you have Asian grocery stores, maybe Agar would worth a try? It is also a seaweed that forms a gelatin, use more or less to get the result. Chef TJ are we using the crageenan as a gelatin or more of a thickener?
Did you try the old version recipe? Will be sharing a lot of tips on my private Facebook group if you interested 😊 m.facebook.com/groups/2552562098241850/?ref=share&mibextid=NSMWBT
Thanks a lot please Join my private Facebook group for the cookbook updates, tricks and tips m.facebook.com/groups/2552562098241850/?ref=share&mibextid=NSMWBT
PLEASE HELP. We have tried to make this recipe twice but it keeps coming out WAY too soft. It won't grate. PLEASE HELP. What are we doing wrong? It won't harden.
Carrageenan is the main ingredient for hardening. You must use Kappa Carrageenan, Iota Carrageenan won't work. If that is hard to find, you may try agar agar, but it probably won't melt very well. What do you have to say about the taste of this recipe?
@@HellDVD That's exactly what we are using. We bought it from Amazon. It literally says Kappa Carrageenan on it. As far as the taste, we had to add a lot more salt and nutritional yeast, as well as garlic and onion powder. The first batch didn't taste like much of anything. After we added what we did, it tasted great..... It was just WAY too soft. We are going to try to add a little agar agar with the recipe next time to see if it helps harden the cheese.
@@o2good4u In the video, he says that you should cook it for around 3 minutes, maybe that´s not long enought to activate the carrageenan and cook the tapioca strarch... Thanks for the tips about the taste!
I wonder if the thick sticky liquid created from cooking Nopales (Cactus Pads) would work. I'm in Canada. Okra isn't always available fresh here but Nopales are available here year round due to Mexico being so close. So if your are in the Americas, this might work. I haven't tried it yet but will be what I try.
@@DA-js7xz I'm in Montréal. Right now it is available but I haven't seen it on the regular. I'll keep an eye out in future for all season availability at an Asian market. Thanks for the tip.
Thanks a lot please Join my private Facebook group for the cookbook updates, tricks and tips m.facebook.com/groups/2552562098241850/?ref=share&mibextid=NSMWBT
![Discover How This [AFRICAN] Vegan Mozzarella is Changing the Game!](/img/logo.svg){kind=logo}
