I Tried The Viral Vegan Buffalo Mozzarella From TikTok 

Hey friends! If you want more vegan madness, check out my vegan ice cream ranking:ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-a0K0ouHFWes.html&ab_channel=MerleO%27Neal

Precision fermentation of cow milk is becoming more popular in scientific circles, and it doesn't exploit cows as much, so that's an improvement. Not my thing as a vegan, but it may lead to better information into exactly how to ferment plants to taste even more like the old cow milk cheeses. So you might eventually get a closer mozzarella flavour Merle. I think Miyoko has the right idea about fermentation giving good flavour to vegan cheeses.

okay i am OBSESSED with your shirt, keith haring supremacy

A video on lentils would be good. maybe explore the different types and tips on how to best cook them so they don't explode into a mushy mess... unless you hate lentils of course.

Squishability….what a word. Also, your whole look was fabulous.

Again This is why I love Merle! Her honesty God bless her. Merle gives it to us with no BS just truth. My fave, Thank you Merle. 😊👍🙏❤️.

I tested this recipe about a week ago and honestly…I‘m impressed 😀 (i used miso paste instead of yeast). Maybe this works with sunflower seeds or tiger nuts as well, in case of someone is allergic to nuts

They make vegan gelatin sheets now, which is really convenient. You can also get cellulose casings for sausage, too.

Hey. So it looks like you forgot to add the miso paste (key flavour ingredient) and used roasted? cashews. Cashews are supposed to be white, not brown and they may have added to a different taste.

You brighten up my day so much! :) I've started eating vegan at least half the week (i know, not brave enough to say bye to dairy just yet) so thanks for that!

I think the problem with all vegan cheese is that they’re based on carbohydrates like starches/fibre, when dairy cheese is based on protein. Specifically casein, which is what gives cheese it’s great flavour, bouncy stretchy texture, and meltiness. There isn’t really a naturally occurring vegan protein that resembles casein, but they are working on making cheese from synthetic casein!

Merle, Try Tirunelveli Halwa made from milk extracted from cracked wheat berries. It's gelatine like texture but pure vegan. Good luck 👍

I have made a recipe similar to this. It helps to add salt to the water that you drop the mozzarella balls in! Also, I have had a ninja vs vitamix in the past. My vitamix was more expensive but it blends cashews so smoother in my experience, I don’t even have to soak them or boil them.

Daaang I gotta buy some cashews... And then a second bag to try this recipe. Great video, Merle! I thought the part where you dropped the mozzarella back into the bowl was hilarious.

I so have to try this. Thanks for sharing. I reckon a squeeze of lemon juice may be good 👍

you could maybe try making vegan camembert :D there’s a video by a channel called Gourmet Vegetarian Kitchen… they even use the actual bacteria and let it ferment. And it looks near identical

Have you seen chef Jana 's cheese recipes? They are amazing!! You should make a video trying one of them. Her mozzarella has really good reviews.

Hey Merle!! can you try a vegan cheese recipe that doesnt use cashews? that would be so good for people with allergies/no access to cashews

Hi Merle, do you think you could try making vegan paneer? Thanks! 🧀

Not sure if you’ve been to London but your look is giving me very much Brixton vibes! (Also as a German, your auf Wiedersehen was close enough lol)

Cashews need to be raw and they do work better when soaked and boiled. If you have a Thermomix even better result, Particularly if you threw a couple of ice cubes in with the cashews

Good cheese is one of the only things I miss :(

Looks delicious too, thank you.. i will share your Video at Facebook 🙂 many greetings from Brunswick in Germany.

I love our vegan queen Merle providing wholesome vegan content which is so much needed. and yes you did, you said that right!! thank y for everything that you do I so appreciate it!!💖❤️

In general I've found the cashew based cheeses to have the best taste and texture. Most of the other ones are based on coconut oil and that stuff just leaves a really meh aftertaste. This recipe looks quite easy and not really any ultra fancy ingredients. Will definitely try it out some time!

I love your videos and commentary and honest review

Been watching a channel called chef TJ is vegan cheese seemed to look like the best I have seen I’ll try making it.

I love that your shirt is giving 90s Doug vibes 😍

If you ever take a trip to Chicago you should check out their vegan scene, there is a vegan restaurant/bar called Fancy Plants Kitchen and the chef is amazing at making realistic vegan cheeses from scratch, including mozzarella balls. There's many other great Chicagoan vegan spots with specialties from the chefs but wanted to let you know about Fancy Plants specifically since you have mentioned your love of mozzarella a few times now. They make it look, feel and taste just like the real thing.

In order to make this cheese melt when grilled, you need to add half a cup of some oil like refined coconut oil, or sunflower oil to the mixture.

Definitely a good base to add flavours in

Look into vegan lactic acid! It's usually made from beets! Saucestache uses it to make cheese, so I got it and its great for mozzarella. My advice is to use only a little (its strong) and use it in addition to and not instead of nutritional yeast!

You are doing a great job Merle.... hat's off to you.....❤️

Have you tried Miyoko’s mozzarella? I think it’s a pretty darn close replica of the real thing.

Love love your shirt that's looking awesome 😍

Maybe if after you have the slurm mixed up you knead it a bit with more of a sprinkling of tapioca flour it’ll have more bounce that a similar process gives layers in mozzarella making.

Your content is entertaining

So basically, big cheesy (not cheesy) boba? I'm into it.

It would be great if you could try to recreate Vuna since it’s still so expensive! 😭 it would be nice to know how it’s made to hopefully save some coins

Please please please do a vegan chicken ranking 😍 Sending you some love 💕

I do something similar for a pourable mozz type sauce. It's a lot easier to add the cooked agar mixture into the blender and blend vs mixing.

I’m going to try it but add some butter flavoring and less water.

It's missing an acid like apple cider vinegar which helps nutritional yeast taste more cheesy.

Please do a sequel adding miso paste. If you haven't tried miso paste (both red and white) you need to! Oooh, mommy it's tasty. (Umami, get it?) Dr. Greger even gives it his seal of approval!

as i agree it’s gross and weird…i’ve heard you say in more than one video that “gelatin is bones” or “it’s made from crushed up bones” it’s actually the liquid produced from boiled animal bones, not the actual bones themselves. it is like broth when it’s hot but once it’s room temp or chilled, it gets like meat juice jello. i don’t know what manufacturers do to it to get it flavorless, but i doubt i want to know. a good example that many omnivores probably have seen is in the grocery store rotisserie chicken, once you put it in the fridge, the stuff in the bottom of the container is gelatin and it was made from those chicken bones cookin’

could you add salt to the ice water bath to make them have that salty mozzarella taste? also, a small amount of acidity like from lemon juice or vinegar, would cut the cashew taste a little bit.

Well, even if the flavor wasn't great at least it looked fun to push/poke/play with. Like the Nickelodeon slime from the 90's.

HOLY CRAP YOU SAY 'OH MY GOURD' TOO? I do that. I now feel an unrealistic sense of attachment to you. YAY!

Can you try comparing different recipes of vegan cheeses please. Aged vegan cheeses or even mozzarela. Connierawsome kitchen has really good recipes. Would love to see more complicated recipes. Since I'm not going to try them myself for now, I would like some honest opinion if its really good or not. Maybe then, I might change my mind and try to make it.

ms merle i NEED to know where that shirt is from im in love i need it in my life

didn't you forget the miso?

Pigtails 🤩

Maybe add a tiny bit of xanthan gum to help with the squishability of it :D looks great tho!

ahhh thank you for greeting your german fans! Auf Wiedersehen Merle 🥰

I love how you added that clip of you washing your hands so that people wouldn't comment "yOu tOUcHeD tHe CaT aNd ThEn tOuChEd yOuR FOoD? GroSSsss!!!"

Great video, Merle! We featured your video this week on my website on our "Concessions" page. Link is in my bio!

Solid Keith Haring fit

The vegan mozzarella is cool... but I'm delightfully distracted by your beautiful plant babies and fun button down this whole video. 😍

I wonder if you'd get the bounce if you boil the notzarella balls

Miss Rachel’s Pantry in Philly has a spot on vegan fresh mozzarella!

Is it raw cashews that you used or roasted?

"I guess it's mozzarella channel now" Well at least you can now experiment with new recipes and have new tastes so that other people can refer to your video

Merle o'neal the science vegan *merle merle merle merle merle merle merle*

Biologists use a lot of agar agar, the gels used to separate DNA or protein molecules (Western blot and such) are literally just water and agar agar. But we also use antidodies from laboratory animals, so definitely not vegan lol.

🍃

What kind of vegan yogurt did you use for this? I'd love you to do this, comparing various yogurts.

It’s probably grainy because you used a Ninja blender. Invest in a Vitamix-it will change your life!

As my mental health is getting better, so are my intolerances, so I think I may try this recipe ! 😍

Isn't this Miyoko's recipe with added yeast?

Tapioca starch will get you a better texture. It will also give you the stretch of mozzarella.

YUM!

as a German, your "Auf Wiedersehen" made my day.

What about nutzerrella because of it's base ingredient?

So in the TikTok I saw that the person used miso paste and you didn't. Could that have been the reason for a difference in taste?

Maybe lactic acid and olive brine would help get the cheese funk and tang…

On the preview, taking it out of water and it looked like perioghi, and I got excited. Despite knowing it was mozzarella from the title. Lol

did you use something akin to a vitamin or a regular blender?

MozzaRisella in the uk is a great vegan mozzarella

Can you use almonds instead of cashews? I'm allergic to cashews😥

Where is your shirt from? 😍

Check out rainbow plant life's vegan cheeses please! She has loads of amazing vegan recipes! Xx

Confused what the liquid was that you dropped the cheese into? Was it plain water?

I want that shirt tho

Did you forget the miso paste it’s in his recipe

I love you shirt!

You put too much water…& it’s better to blend all the ingredients together & plop it all / gently whisk into a dough on a nonstick pan before placing in silicone molds in the fridge. I brine mine after they firm up with basic salted : peppered vinegar brine with a touch of freshly squeezed lemon or lime juice.

Can you make vegan cottage cheese?

What was the Buffalo piece of this 🤔 I'm confused 😕

♥️❤️

You know that mozzarella is Italian and not German? 😱🤣🤣🤣💜💜💜

Woah looks good & weird haha I tried making some last time but came out weird lols

Agar-agar definitely is a ‘Leviosa’ type of word.

Merle: ..and then i got somee.. Me: *bODY ONCE TOLD ME* Honestly she kept doing it so much i had to stop but i was doing it every time she did that long pause after "some" likeeee why would you stop so much before the same word if you werent invinting us to sing lmao

Wasn't that too much agar agar?

You missed the miso!

It's pronounced as aagar² not egar²

Wait why is it called "Buffalo" mozzarella? I feel like i missed something

So... Miso just went missing?

Merle looks like Dorothy ( w o oz)

nice shirt