It's been...20+ years since i last ate (inhaled) mozzarella sticks, or cheese sticks of any kind. Your recipe there, looks DELICIOUS!!! I bet, your cashew cheese sticks recipe, would be a perfect filling for vegan cheese enchiladas. Imagine!!
Thank you, @Thee Burger Dude! Before I shifted my diet to a Dairy-Free lifestyle, I loved Mozzarella sticks and now the challenge of finding not only a dairy free cheese, but as well as a safe recipe alternative is oh so challenging. So I do Greatly appreciate the video recipe. :)
Recently found your channel and subscribed. Already saved a bunch of recipes to try. I like that your videos are not long and drawn out. Too many others have these 15 - 20 minutes videos. I end up fast forwarding or just stopping and moving on. The 5 - 8 minute vids are perfect. Anything over 10 minutes is too long. Thank you!
This mozzarella recipe sounds awesome! Somehow lots vegan cheeses use coconut oil, which for me has way too much of a weird aftertaste and makes all of them taste exactly the same and uninspiring (looking at you Violife). The ones with cashew always have the best texture and taste for me, so I'm definitely going to have to try this one!
Batter boy at it againnnn! Do you have any Tipps on how to substitute kappa carrageenan? I swore to God that I won't be doing groceries for at least four weeks (only fresh fruits and vegetables or bread) because I spent so much money on bulk buying this month but I am dying to try these! :D
So you can melt it down, add some tapioca starch and sodium citrate if possible. Then add it to a square mold, refrigerate til firm and then cut into sticks! I should really do a video for that sort of hack.
I do not like Miyoko’s mozzarella, at all. (Love the butter & pub cheeses, as well as the newer blocks & shreds, but that mozzarella is so wrong, IMO). How does the homemade compare? Is there a cheese you could compare it ?
Y'know what's funny about the Miyoko's, to me it tastes great, but not like Mozzarella at all. It's got way more flavor LOL, since mozz is usually pretty mild. This homemade cheese is way more mild as well. Even with the pepper brine. It reminds me more of a mozzarella than the Miyokos. The texture is not as soft as the Miyokos, but it's softer than any other store bought mozz I've tried.
@@TheeBurgerDude the texture of Miyoko’s really gets me. It’s a cheese adjacent water, aka thickish, dirty water, when melted. I’ve tried it twice & deeply regretted the second time. Shame on me. - When you say the homemade is softer than other store bought, are you referring to vegan mozzarella? Because there are vegan shreds I enjoy, but anything that is soupier than those is not worth making, for me.
I‘m not vegan but i really respect your work and at least try to get my meat from a sustainable farm where i know the animals aren‘t mistreated in one way or the other. Always nice to see alternatives!
