@@gamingwithkev8208 Exactly. Vegan cheese recipes have been around for decades now. Most of the people on youtube are just stealing recipes from people like Brianna Clark Grogan ( who is relatively unknown nowadays unfortunately) or Miyoko (who produces consumer products you can find in stores as well as pioneered vegan dairy alternative recipes back in the mid 2000s. Most Cheese you see in stores are easily made at home and have been so for a while. Nut milk, stabilizer, yeast, acid, whatever other flavor profile, water, and you have 99% of your meltable cheeses on the market. Nooch it is dead simple to make. I stopped following a lot of vegan cheese news/recipes years ago and my recent foray back into veganism led me to see what was new in the world of vegan cheese. Nothing has changed. I just wish people making money off of RU-vid would credit where they get their recipes from, as they most certainly arent the creators. All that can be done with vegan cheese has been done, its just regurgitated material now.
I ABSOLUTELY love these more chemical and science-based videos. It brings me so much joy to see you experiment in the plant based field :D If only you were doing WORKSHOPS and I lived in the states...I definitely think you should consider organising some events when all the current craziness is over! And if not, how about an ONLINE COURSE? This would be awesome!
Whenever I watch your plant based recipes I always wonder what our diets would have been like if these were the original products instead of their animal counterparts 🤔🤔🤔
@Papa Jose While I can agree that some of the ingredients Saucestache uses are "chemically," basically any food that is cooked has been processed. It's pretty much all natural (even xanthan gum). Straining the protien out of potatoes doesn't make it unhealthy.
@Papa Jose You're concerned about "processed starches" while the cholesterol and animal protein of regular dairy cheese literally causes cancer, heart disease, diabetes, osteoporosis, obesity, casomorphin addiction, and increases your all-cause mortality? Run me through that logic homeboy.
@Papa Jose Yes, mother's milk from ANOTHER HUMAN for the first couple years of life. Not a cow for the rest of your life until you develop heart disease and die from the only product designed by a cow's body to increase a calf's weight gain by hundreds of pounds within months.
Issue is, cheese is a bit soggy, and vegan replacement is not quite yet there. It's we aim to replicate stuff that does not make sense, or we are not just yet there. Either way, I enjoyed the video, wonder what the future is going to bring, either wet, fatty tissue plant-based, or re-imagined cheese.I am hopeful. :-)
Looks like mozzarella?! What kind of mozzarella are you eating?! Mozzarella is a very soft white ball submerged in a brine that looks nothing like this stuff. And even after grating it, it looks more like a hard cheese and not mozzarella.
Yes!! I was binge watching your old cheese videos and scouring the modernist kitchen blog to figure out a good recipe. Keep up the awesome work! I love following along with your discoveries!
You've achieved something insane with this cheese without even tasting the original version! If this is not a sign of your experience and wisdom I don't know what it is :D FANTASTIC! Anyways, thank you SO SO much for another great video! Stay safe and keep my favourite content coming up :D
I love how you say, "I'm excited about that"!! About most things you make! Lol I'm not vegan, but I am EXTREMELY lactose intolerant, so cheese is something I don't get to enjoy. I do have to say though, watching your channel makes me really think about becoming at the least, vegetarian. Thank you
I have made this complaint before to you. Where is the recipe? I clicked the link and then recipes and then wade through and find nothing. Other then that keep up the amazing testing for us Vegans!!
THIS! It confuses me how most vegan channels I've watched swear by Daiya as the best vegan cheese. FYH is ten times better and I've actually finished every one of their products I've purchased.
Have you tried the cutting board collection ? It’s nothing like the regular kinds they have. It’s much sharper in taste, and I really like the cheddar flavor. I will say it doesn’t melt as nicely as violife. It still melts, but not at the same level.
The FDA, Sec. 101.22 says: "The term natural flavor or natural flavoring [can] contain meat, seafood, poultry, eggs, [and] dairy products." There ya go.
My favorite vegan cheese is actually Earth Grown Vegan Mozzarella from Aldi's. I'm not a fan of the Daiya cheese texture. That being said I love that you post these recipes I'm hoping I can eventually stop having to buy vegan shreads
Hello. Thank you so much for making this video. It was amazing! I am thinking attending a culinary course. Did you attend one? If so do you have some recommendations please? Thanks again!
Daiya website: We pronounce Daiya as “day-ah.” As in “Have a nice Daiya!” The name came from a play on the words ‘dairy’ and “Dayaa,” which is Sanskrit for “loving, kindness and compassion.”
@@SauceStache Hey Sauce Stache replied to me! I feel like such a fangirl 🤭 Thank you! Any recommendations for a specific one? Or do you have an Amazon list or something?
@I like Potatoes My Amazon list is literally filled with kitchen scales that look good, excuse me for wanting a reliable recommendation from a person I trust. No need to be an a****** about that 😤
I finally opened up that little sample of Bragg's Nutritional Yeast seasoning. I tried a pinch of it, and I dunno....doesn't taste like cheese to me. It's more like chicken bouillon.
@@Jessie-ev2th Hehehe, don't get me wrong. It's not bad, and I can see it being used as a chicken replacement for vegan ramen, but it's not cheesy to me. :p
I know it's off topic but I ask you on the tvp video if it's possible to make a tvp from pinto beans, I didn't get a response. I'm asking again is this possible? If possible could you do a video on it?
Hi!! It’s most likely possible but not at home. Making tvp is something I’ve been studying for a while now and it’s impossible to make without industrial machinery.
Do you ever do fermented cheeses? I recently started with sourdough and cheeses this way. My first batch started off with 1 c cashews, 1/2 c each pecans and hazelnuts, all of it roasted lightly. I ground it, added just a touch of olive oil and water, then inoculated it with yogurt bacteria and some really old cheese mold. Seventeen days in, it has turned dark brown, and only had a faint bloom before I turned it. It tastes like a mild cheddar right now. Microwaved, the oils cooked the proteins, making instant browned cheese! I can't wait to try it on a pizza. Anyway, I'm going to try something like you just made, only with innoculants. I love stinky, blue veined cheeses.
Heeey, I've been doing some experiments with fermented cheese. Last time I tried a coconut yogurt recipe that turned out really good. You just need to blend green coconut water with coconut "meat" and let it rest overnight at room temperature. You don't need any store bought starters for this one. I suggest you blend until it is smooth, almost liquid, as the fermentation will thicken the yogurt. You can use it later as creamcheese if you add a little bit of salt. It is really hot where I live so it fermented well in less than 12 hours, but if you live in a cold place it might take about 24h.
The same day, I also started my first sourdough, with 50ml rainwater, filtered through a coffee filter, and 50ml self-rising flour. When I'd fed it 4 days, I used it, taking several hours for both rises, after the autolysis hour. This was not just the best bread I'd ever made, it was the best bread I've ever eaten, and I'm 52. It tasted cheesy, and had such firm structure, I'm glad I didn't use bread flour. Now I want to try all the various flour mixtures I'd used for nutrition, which tasted good, but were too crumbly. I like to add flax meal, oats, soy flour, etc.. Now that I hijacked a thread, isn't this man amazing? I so envy his wife. I'd be big as a barn, were he my husband!
Thank you so much. You are saving us lot of money Thanks for your motivation and your investigation. This is a genuine and honest way to help the vegan world.
I'll have to try this. Your last imitation meat video was phenomenal, I've made seven pounds already. I'm only vegetarian but have been cutting back on eggs and dairy... If this cheese is close to mozz that's just another tool in my arsenal to cut out more.
I'm not vegetarian but I do a lot of what I call homesteading (today I made my own mayonnaise to use in my tuna salad sandwich) which is why it's fun to follow your channel. More often than not, what I make is so much better quality that the marginal cost difference is irrelevant but it is something that I keep in mind. I'm curious if you calculate the cost of your recipes and whether it is "worth it" to make cheese that you can buy, or does that take the fun out of it?
I've always thought acids can cause something to PRECIPITATE but apparently, they can also help the potato protein to PARTICIPATE...in this fabulous recipe ;P Sorry, I could not resist after hearing you mix the two words! Luckily we are all humans at it just made me enjoy the video even more ;)
This is very true. Mark, your true challenge is to top or at least meet the tastinees of chao, violife, & also follow your heart cheeses (believe the FTH only have sliced. All above are good. ..BTW, IMO Daiya cheese slices are very good although the others are better. Good luck, Luv ya, Mark. Keep the great work.
The viola life cheese is my absolute favorite vegan cheese. It melts well, you can eat it by itself, and it’s the most real-like non cheese I’ve found. So good!
Violife is the cheese I direct new vegans to. It's my immediate go to cheese for pizza, pasta, quesadillas, tacos, chili, soup... Mmmmmm I love it so much!!!
@@karakleinhans7277 Miyoko's is better cold. It's okay but not quite there for me when heated. Besides, it is expensive. Follow your heart block mozzarella is good heated, but too oily in my opinion, so also not quite there. So what I have been doing is crumbling a bit of violife feta on a heavily veggied pizza and it's yummy. Or, mixing avocado with nutritional yeast and dolloped onto the pizza is good too. 😊
What a huge and complicated list of ingredients. Sounded like a fun experiment. Results were amazing. Shreddable. Melty. But I was wondering where are the condiments? Salt, onion powder, garlic? Sourness was provided by the acid. I was also waiting for a better incorporation of the oils in the cooking process. Because a lot of oil was lost and floated when the mix was placed in the iced water. The pizza flavor was provided mainly by the tomato sauce. Hehehe.
Hi! Big fan, I love your videos! I was wondering, perhaps I am missing it but is there anywhere that you have the full recipe for this? I tried looking on the website and didn’t find it :( Thanks!
Not sure you'll see this, but I'm going to try to do this cheese myself, so I have a question. For the potato protein extraction, how much bicarb you added? Just after heating it up at 80° degrees
Yeah there is zero chance I'm going to this effort at home. Obtaining these ingredients and putting in this amount of time is more cost prohibitive than simply buying Daiya (or Chao, which is better) at the grocery store. 🤣
Where can I find a list of your pantry items? Every time I see one of your videos, I'm inspired to try it but never have all ingredients on hand. Thanks for the inspiration, in any case! Shopping for this one now. :-)
Because the bs he’s putting in it , to make it similar to cheese is worse than actually eating cheese, like everything he makes is unhealthy across the board on all his videos. He knows how to cook, though but I don’t understand his logic or any vegans logic that copies his recipes because none of the are healthy you might as well eat regular, because them man made ingredients is poison.
I'd love to see these recipes without oil! Don't know if that's even possible. We're trying to minimize, almost eliminate, oil from our diets. And get fats from the foods.
You were one of those science nerds in school, weren’t you? 😃 That looks really good! Yummy! Daya is really good vegan cheese, and I started with the Parmesan. 🤤
I would appreciate it when you could make a top 10 products that are useful to veganise meat meals. Like liquid smoke, certain spices or nutritional yeast.
I actually own a vegan and vegetarian cheese manufacturing business. So, I don't mean to belittle you or anything. I think your quick process went really well. Diaya is number one on the grocer's shelf nation wide due to their marketing. It really has nothing to do with how good (or bad) their cheeses are. I thought the melt you said was really good, actually looked horrible. Diaya's products have gotten a lot better over the years but still lack a real cheese melt. We don't have their big marketing budget, but our products are far superior in my, and our customers opinion. Try making some Lisanatti cheese, table top like that and see what I'm talking about... I like your videos BTW. You communicate clearly and are not full of it, like many others. PS - you will only find our vegetarian cheese in stores. We only sell our vegan cheese wholesale. If you want to compare I'd gladly send you our ingredient and nutritional statements.
I don't know what you made but hopefully it does NOT taste like the Daiya Cutting Board Collection. There must be two different types of taste buds in the world because many prefer the Cutting Board Collecion (CBC) and many prefer the original. I find the new CBC to be a huge insult to the original shreds, both cheddar and mozarella style. The original melts properly and has a pleasant taste while the new CBC has a horrible artificial butter flavor and does melt but rather softens to a disgusting semi-stiff plastic consitency. Just terrible. Many don't know that the CBC is simply the rebranded "new improved" shreds that initially came out years ago, but which the public protested against, which is why the original came back by popular demand and now contains the word original. Unfortunately the CBC is now pushing the original out of stores.
I really like developing new ideas and watching you developing yours. But what I'm always struggling with is that many alternatives only try to recreate something in one dimension. In this one you added a little bit of protein to the mix and I didn't do the calculation but I guess it's way off of cowmilk cheese. The difference is even bigger when you want to develop an alternative to fish, but with the recipe you did in the last video there's actually (almost?) no useable protein in the recipe which can be bad illusion, since it doesn't really compliment eating habits. Not blaming you specially, it's more a general thing. Those things "pretend" to be something that contains protein, but it actually doesn't. Same goes with carrot-lax or bacon alternatives and so on... In my opinion the focus should not only be on the taste/feel but also on the nutritional value and "use", if I may call it so. edit: I still really enjoy your videos and ideas and can't wait what's the next thing you come up with! Keep it up!
Speaking of good daiya cheeses... THE VERY BEST FAKE CHEESE FOR CHEESE AND CRACKERS (Cracker barrel category) is Daiya medium sharp cheddar block. I bought it on sale and wasn't expecting much, but it was fabulous on crackers. Not even a hint or clue of fake cheese taste or aftertaste. Try it!
You can get the cutting board shreds at a lot of Publix and Target locations, if you're still interested in trying them for comparison! The store locator on their website is useful for finding which locations, I usually get them from the Target in Winter Garden Village. Looking forward to trying this recipe and comparing the two 🙌
I bought the mushroom seasoning and the konjac and wanted to get started.....but am having trouble getting the potato protien done.....I looked for the mung bean but couldn't find any links. There is one for your site and when I click the recipe index link I get a " Bad Gateway" message....Can you help PLEASE!!!
