I just made this cheese for some pizza later today and oh my... this stuff is nothing but amazing. I also didn't even use the fermentaed Tofu because I didn't have any instead instead plant base cream cheese in the place of it. However this cheese is definitely the best homemade recipe I've ever had hands down.
I have watched one vedio, the person was explaining, we must cook on slow temperature for longer time to make cheese very stretchy. Second for gugule or French toast. In case if you don't have cardamom or funnel seeds, use resins. Yellow resins you can crush with mixture, but black resins you must add directly. It will make recipe delicious. Namh shivay.
If you freeze it you can then grate it for easy pizza distribution! Use and Save it frozen because it will melt easily when left at room temp. Love this recipe!!
Love all of you vegan YTers trying to crack the Cheese Code! While the commercial vegan companies work on cracking the Meat Code! What a time to be alive! I have used psyllium husk for gluten-free baking in the past, but would never have thought to put it into vegan dairy; you are such an elite trouble-shooter, Chef Jana. Respect! TFP : )
Sister, I'm so impressed, it looks exactly like mozzarella! I'm Italian, I grew up with it, it's like the original one. I can't cook at the moment because I'm dealing with a disabling health condition but your video gives me a reason to look forward in life because good things take time. Thank you, I love you! 🤭🥰🤗
All my love to you, I wish you a prompt recovery, be patient and enjoy the good things in life, they are all around us, we just need to pay attention to them. Blessings to you and your loved ones! 🥰
One thing this cheese has that real cheese doesn’t is fiber. That can actually trap some of the fat and take it out of the body so you can enjoy ingesting it with less guilt. Also it’s cruelty free so that’s a big load off too.
Just made this and am absolutely amazed at the texture and flavor! Without a doubt the very best chewy meltable vegan cheese out there. Thank you so much for sharing it. I had to slightly alter my batch, because I don't keep oil in my house but was careful to keep the same fat content. Probably not a Class A vegan food in terms of health, but something like this once or twice a week makes it easier for me to keep away from sugar and chocolate and totally worth it. Delicious! P.S. I grew up in Switzerland quite literally on cheese and chocolate. A most unlikely vegan.
So yummy! I've made this twice and my whole family loves it (they're all cheese lovers)! I've been vegan for three years, I don't know how I'm just now finding this channel. Chef Jana you're amazing!!
OMG!! this is truly amazing chef Jana, I swear I have bought every vegan mozzarella for my wife, and we just didn´t care for them, this is a recipe that is totally WORTH trying!!!
Thank you so much for sharing this ingenious creation. I made it with organic fermented tofu in Taiwan and it's so delicious! It's got a heartwarming quality that is even better than real cheese. Your invention would ease the difficulty for so many people to become vegan. 💖🙏
I join all the superlatives on this cheese. This cheese is the most delicious vegan mozzarella I have ever eaten! Bravo Chef Jana! My tip: do not need to make special vegetable milk. I put in a blender 1/2 cup cashews (the measure after soaking in water overnight) and a glass of water. It replaces the 1.5 cups of vegetable milk. Everything else is just like Chef Jenna prepares. The fermented tofu adds a lot of flavor. It is excellent on pizza and toast, does not stick to teeth and taste wonderful. Go for it! you wont regret!
Great, thanx Jana! I use Psyllium husks for cookies instead of eggs and instead of part of the flour. Psyllium husks don't get absorbed by the body so ZERO calories!
Primeira receita de queijo vegano que eu vejo que combinou tapioca, psyllium e agar agar, e de quebra ainda usou um tofu defumano. Vou ter que fazer essa receita mas vou testar com goma xantana. Obrigado chef Jana
❤️ My lovelies, for the recipe you need to click where says "SEE MORE" on the description box under the video or, you can find the printable recipe here: chefjanapinheiro.com/super-meltable-stretchable-white-mozzarella-cheese/
@@miriamschiro1773 No, actually we are not. We don't expect to come and watch a food video and be assaulted by images of profanity that also show disrespect for other people and their lives.
@@ChefJana You have asked, and so I will answer. You have to first understand that there are indeed some of us in life that are very serious about Loving God and Loving "all" life. We try to keep our eyes "physically"....to refrain from looking at things that are impure or reflect negativity, violence, criticism and lack of Love. The Cosmic Law states that where your Attention is at......there you are committed to live that kind of life. So I try to be very careful, for I wish to please Allah in this way, to Respect His Commandments. Do you understand? So, as I have said in other comments here, I did not expect to be assaulted with a profanity so grave, especially in a food video. After all, is not that word referring to something that is one of the most Sacred Acts......the Act of Creating Life? To use this word in any form is to desecrate an activity that has been entrusted to us as women.....for we are designated as nurturers of life. And secondary would be the slandering of another sister in life. Should we not as women, be the first to protect our fellow sisters? Have they not already had to contend with this kind of disrespect at every turn in their life, down from thru the ages? Do we need to add to their already considerable burden? Showing that in your video might have not meant a big deal to you....to some of us, it was a very serious act. We are responsible karmically for things we put before our brothers and sisters that might tempt them to be less than Pure in their thoughts; their feelings. I would have let it go, I try not to criticize; but if for some reason you were unaware of the transgression, it was certainly made aware to you by previous comments here. I would have expected a profound apology up in your description area so that those of us who are careful about the way we live our life would have been made aware of it before hand and not watched it. These kinds of things carry Vibration. When it came up on the screen, it was just as if I had plugged my eyes into a light socket full of hate. It Required me to wipe that away from my eyes and Pray to God to remove that Vibration and replace it again with one of Unconditional Love. I know it might seem a strange thing to you, but everything carries its own vibration. The more we adhere to Standing in only those Vibrations of Love, the more we become Love in "Action". The more we stand in vibrations of a lesser nature, the more we be are compelled to become animalistic in nature. If we do not ask for forgiveness when these things happen, they mount up in our world and over time we become less and less loving in our nature. We cannot just love one part of life and show no love to other parts of life. It makes us a hypocrite if we try to do so. Those of us who are in the limelight so to speak, should we not try to be the best role models we can be? There are so few really good role models now....we should be Beacons of Love at every turn; and when we do make a mistake, which we will at times; to do our best to make it right again. May Peace Be Upon you in every turn of your life.
This is the first time I ever seen someone making cheese without long fermentation process, this is really a brilliant idea! Can't believe psyllium husk can make cheese.
One problem I have with store bought vegan cheese, is that when it melts it becomes more like a "sauce" rather than what you would normally expect melted cheese to be. It should still be somewhat firm and intact and stretchy, not like a hot dip. I will have to try out this recipe, thanks for the video!
Love this cheese! I've made it a bunch of times. The other day I took out the agar agar and cooked it till it started to thicken and then added half cup of white wine for a great fondue. Thanks for this excellent recipe!
I added 1 tsp of dark miso and two more Tbs of nutritional yeast because I wanted it to be more cheesy. I made a pizza and added it on the tomato sauce and then covered it with mushrooms and some garlic. It melted nicely! Thanks! I only find the taste of the fermented tofu a bit weird but maybe mine was already too fermented.
I make firm cheese with just cashew and psyllium husks and just add more water to make it stretchable. It is amazing. Recently I substituted cashews with pure coconut cream and turmeric and it looked exactly like American cheese. I also substituted the cashews with powdered collard greens, hemp protein powder, pure coconut cream and it had the same texture as a moist chocolate cake-amazing.
Chef Jana: Thank you! for all your recipes, all that I have tried have been perfect for us. This makes completely WOW! toasted cheese sandwiches, even my DH, who would prefer real cheese, wanted a second and third one. I also dip celery into it when it is warm. Very satisfying. The tofu cubes are an acquired taste, the first batch we ate, but didn't love it. The second batch our palates had changed and we really enjoyed it. I tried a different recipe with miso once from another youtuber and did not like it at all, so I don't recommend that substitution, unless you love miso? We didn't even use it and it went to compost. **Also** for my third batch, I remembered Connie's Rawsome Kitchen's rice cheese. I made that, but it was dull without the tofu cubes. I made the 3rd batch just using 3/4 cup of cooked rice blended into the water. Very budget friendly and ridiculously good with no lack of taste or texture. Tofu cubes can be bought at asian grocers for about $2.50 per 8 ounce bottle, which will probably make 10 or 12 batches. I like the tofu cubes so much, I double it in the recipe. Remember: an acquired taste! It may be a while before there is an invention to make vegan cheese taste like dairy cheese, but this will hold me until then. At least I know that a baby will not be taken away from another mother because I want to steal her milk. EVERY woman should be really mad that another woman is being used for her female body parts. Exploitation of female parts lessens the value in the minds of men for EVERY woman, human or not. Do anything to me, but do not take my baby away. Please go vegan.
Hi Jana, bumped into your Channel a couple of days back and l'm loving your recipes. You are original. Finally, l can have vegan mozzarella. All thanks to you.
I was here watching and then you said “tapioca” so beautifully that my first thought was “she must be Brazilian to say Tapioca with the beautiful Portuguese accent”. 😅 Xoxo❤️
Oh goodness, the cute cats meowing over there XD (And I love cats 0-0) But yeah, finally a vegan mozzarella that I can make! That reminds me, around last month, I had to make this vegan mozzarella from scratch, but sadly, I didn't have any tofu on me, but I used it as a melted vegan mozzarella and I put it on top of the lasagne that I made for the Christmas dinner at my campus fellowship, and it went very well. Nobody even though that it was plant-based. I'm making it again with the tofu next time.
I made this with fresh homemade soy milk. It really does melt & stretch! We like our stinky cheese so I doubled the fermented tofu but still found it bland, will add more & increase the white pepper next time.
Thank you for this amazing recipe!! I'm going to search for pysillium husks and the fermented tofu. I've never thought of combining these ingredients. I'll post here the results once I made it.
Made it the other day, used it in a vegan potato stuffed bread. It was delish! I also made vegan grilled cheese sandwich with it. It was good. Cant wait to try it on pizza! I used kappa carageenan instead of agar agar, black pepper instead of white and regular non fermented tofu because that is what I had. Next time will try to follow the original ingredient list. Thanks a lot chef Jana!!!!:)
I have been lactose intolerant for so many years. So no milk, cheese, chocolate for me. I found silk brand milk, which is a life saver for me. But I could never find a substitute for cheese. I love cheese, I just can no longer ingest it. I started searching how to make dairy free cheese myself. I found your video, and I'm going to try this. Made my grocery list. Wish me luck. Instant subscriber.
I have been experimenting with fermentation of my cashew cream cheese and cashew sour cream by adding probiotics. So far after 7 days on the counter the cheese flavor has developed into a fabulous better than dairy cheese. Amazing. Going to try to do the same with this.
For some reason I don't feel so comfortable fermenting cheese here where I live, it is way too hot. Ive heard people do it in wine coolers, have you done that too?
Chef Jana I live in Texas which is a hot climate. Cultured cheeses haven’t been refrigerated until recent history. I haven’t refrigerated either yet. I don’t intend too. Both have of them continue to age and deepen in flavor and texture. The sour cream is amazing. I never put my cream cheese in cheese cloth. Just straight into a glass container with a plastic lid that has a vent hole. The cream cheese has gotten thicker, just like store bought cream cheese. They taste better than store bought dairy. They are shelf stable because the good bacteria prevents bad bacteria from growing. This is how cultured cheese is aged. It is the same as in our digestive system. When we have a strong microbiome in our gut, bad pathogens cannot survive. You have shared many cheese recipes I am excited to try. Keep up the wonderful work here you are doing. It is much appreciated and so are you! ❤️
Cheese is what keeps me from being vegan. I've tried cheese recipes only to remain a vegetarian. But, this may get me to vegan status. I don't do a lot of mock stuff, such as mock meats. But, I'm easing them in on hubby occasionally as he transition to vegetarian. I've explained that when you go eating differently, you eat differently. With that being said.. I'm finding it hard to rid myself of the cheese craving. But, this may help. It's the only thing holding me back. Well that and flavored gelatins.. They're my weakness, sad to say. Thank you for sharing.. Time to get some of the husk
It looks great!!! I love psyllium husk for its use to clean out our "inner workings" but I use the whole hush for that. I'll be trying this soon. :-D thanks for sharing dear! 🌿❤
Love your channel!!!! Super stretchable vegan tortillas! Chinese orange chicken/ seasame chicken! Mongolian beef/ vegan fried rice/ teriyaki chicken please would love these recipes miss them soo much
Wow, this is brilliant. Thank you. Can't wait to try it. Is miso the same as fermented soy? I use white miso in other vegan dressings. I agree, it does add a depth of flavor. Also, thank you for the nutritional yeast recipe. You're an amazing vegan chef!!
My neutral oil of choice (for my butter) is grapeseed oil. As well as *refined* coconut oil for for the firmness. I might try it for this. Because I'm TOTALLY gonna try this! (Well, once I get the psyllium husk powder, that is.) ; )
Ok, made it yesterday, will try today. It came out a little too soft, I think I didn't use enough psyllium, or need a bit more agar agar in there. I have tried a version of this recipe before, and I find that getting the ratio of liquid to agar agar is really tricky. I also feel like the time on the stove affects the consistency of the cheese, so I really need to practice this a bit more. By the way, I couldn't find fermented tofu in the store, so I used Natto (fermented soy beans). That stuff is super pungent, so I used just a 1/4 teaspoon.
Hello jana, thank you for this lovely recipe. I need help. What is a cube of tofu exactly, in grams? I have no idea. In Italy they sell tofu in all kinds of boxes and sizes😣. Thank you 🫶🏻🙏🏻
I made another version of this, without the Natto or fermented Tofu (kind of grosses me out). BUT I added some almond pulp from making almond milk into the blender with all the other ingredients. I also changed the flavors up a little, definitely sticking with the white pepper, salt, garlic powder, and mustard powder. The almond pulp changes the consistency in a nice way.
Looks delicious Jana, thank you! I love psyllium husk, I wonder if I can make this oil free at all? Perhaps using coconut milk solids from a can instead of oil?
Is fermented tofu replaceable with miso? I made this recipe but did not have fermented tofu. I substituted with miso, mustard, and more nutritional yeast. The miso made the recipe too salty. Next time will leave out the salt. Thanks for linking the fermented tofu. I'll try it with that ingredient next time. The result without tofu was still tasty and got thumbs up from family when we used this vegan mozzarella on pizza.
Hi there, thanks for the recipe. I made this today however the colour of my attempt was a sickly grey/brown. My guess is the psyllium husk powder of mine is darker than yours, or perhaps the milk I used... Any tips? 😎
Thanks for recipe. I have a question though, the recipe calls for 1 1/2 TEASPOONS of psyllium husk mixed with 6 tablespoons of water? Is that right? Or is it 1 1/2 tablespoons of psyllium husks and 6 tablespoons of water? I mixed my psyllium husk with water right now it definitely did not get the same consistency that yours got
@@ChefJana The recipe above lists 1 1/2 TEASPOONS of ph. Here you say 6 TEASPOONS. Which is right? Also the amount of white pepper isn't listed. It looks like you added as teaspoon, right? How did people who made it know the right amounts? Am I not missing something?
How much do you mean by a cube of the fermented tofu? And by the way, I'm impressed with the product you showed. I think you are onto something here! Yay! I'm excited to try it and have some pizza finally!
You just made gold! New subscriber! I'm trying to eat less meat. Went all of February meatless. Your recipes will get me through anther month! Can you please, please, please make vegan pasta? Not zucchini noodles!! I mean real pasta like ravioli, and tortellini so I can stuff it with your vegan ricotta and smother it in your vegan pasta sauce and then sprinkle this gold over it! That would be vegan awesome sauce! ❤
