Fermenting TOFU to make STRETCHy Plant Based CHEESE!
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- Опубликовано: 19 июн 2024
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Today starts the Vegan Cheese series!!! Making Choa Cheese from Fermented Tofu!!! Fermented tofu has a very strong cheese like taste, so it works perfect to make a plant based cheese!!
/ saucestache - JOIN the SauceSquad
www.Saucestache.com - to print recipes and merchandise!!!
Music by Joakim Karud / joakimkarud
The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!! 
Хобби
You only deserve your own line of plant based/vegan products at this point! If you had access to industrial equipment, food scientists to liaise with and a research team, there would be no limits to what you could do! Hope someone sponsors you one day keep doing what you’re doing ✌🏽
Thank you so much!!! A SauceStache Line would be cool hahah
Agreed!
@@Glowritz1 Let's make it happen!!
Heck yeah, I'd totally buy all of saucestache products that I could afford.
@@Ekyllier great idea!!!!!
What’s with all the haters. Like this guy is making cool things for people who want to stop consuming animal products.
Dude, that looks awesome !
It's because he said & did a lot of things that were wrong and could even be dangerous in this video. He got lucky his tofu turned out fine but anyone who isnt very knowledgeable in fermentation could follow his advice and get sick.
@@amyf5066 any suggestions to better prep, as to avoid sickness?
@bobby kotata plants don't have a brain or a nervous system. Check out some vegan videos showing animals being killed and see who the sick murderers are.
@bobby kotata Repeating what someone else said because it's so painfully obvious I think you're the type of person that must be told multiple times before you understand something. Plants do not have brains. They do not have central nervous systems. They do not have spinal cords. And on top of that, your little brain couldn't work out that most of the time we don't even kill plants to harvest the food they provide. Furthermore, more plants are killed to feed animals than to feed humans. So if you care about plant lives, you should stop eating animals. It might help you get some blood flowing back towards your head.
@@mrballerpants3813 Add much more salt during the first fermentation process, salt content should be 1,5% to 3% of the total weight. This is a rule for pretty much any salt based fermentation. Any less salt than that and bad bacteria will be able to develop and instead of fermenting, the food will just straight up rot.
Also dont put the food youre about to ferment on unclean surfaces like he did... again, bacteria.
I just saw this video. I am from China. This fermented tofu is a traditional Chinese food for thousands of years. It has many different flavors and colors and is very common in China and can be bought in any supermarkets. It's very nutritious and tasty. We usually eat with plain congee. It is also good to eat with steamed buns and to use in certain stir fried veggies.
I am of Vietnamese heritage and we cook with chao, this fermented tofu. Its smell and taste are very, very strong and yes, it is definitviely an aquired taste, I can't believe that not only you made it from scratch, ate it as it was and made some cheese out of it! You are so fun to watch! Love your channel!
Just wanted to share that I shared this with one of my professors (food science major here) and all I can say is that you MAY have inspired him to undertake a new research proposal
Celz - what ever happened?? Hope professor did the new research!! Plant based foods are the now and future!!!
WHAT HAPPENED
You can’t comment this and not give us an update, don’t leave us hanging!
THE PEOPLE NEED TO KNOW
A kitchen alchemist is what a truly good cook must become.
🎤🎤🎤🎤🎤🎤🎤🎤🎤💯💯💯💯💯
If you a vegan probably yes you need to learn a lot about chemicals to make your food taste like real food. Eat meat save the planet!
if you eat meat you will aggravate global warming which will result in parasite population growth. go vegan to avoid tapeworm. would you enjoy the sensation when a thicc tapeworm roll in your pants?
@@miglesias2611 educate yourself you 🍆
@@miglesias2611 🐦🧠
Just a little note to clarify - the "red" fermented beancurd you described is actually one of the many variances of white fermented beancurd. Red fermented beancurd is made with the addition of the all important "fermented red rice" (also known as "red yeast rice", which you may have seen as a health supplement, and is also called "the natural statin"), which is steamed rice that has been fermented with a fungi of the Monascus species.
You should try a combination of Tapioca Starch, Kappa Carrageenan and locust bean gum. 1/4 cup starch to 1 tbsp kappa to .5 tsp LBG. It provides the best melted cheese texture I've tried. It also firms up nicely to easily be sliced. Locust bean gum makes the gel much more elastic.
I’m not a vegan but I think your videos are so addicting! It’s super cool seeing all the different ways things in nature can mimic others.
Fun fact: Chao is actually Vietnamese for fermented tofu.
more fun facts about tofu:
1. Tofu is highly genetically modofied. Today, at least 90 percent all soy grown in the United States is genetically modified. This is such an alarmingly high amount that it’s no wonder it’s so challenging to find soy products that are non-GMO.
2. Tofu contains phytoestrogens - or plant-based estrogens. These compounds have an estrogen-like effect on the body so they block normal estrogen production and have been linked to breast cancer. Some scientific research finds that soy might “feed” certain breast cancers since it can behave just like estrogen.
3. Tofu is made from soy, and soy contains goitrogenic compounds, specifically the soy isoflavone genistein. These goitrogens are thyroid hormone blockers that can interfere with thyroid hormone production and specifically cause hypothyroidism.
4. Tofu contains phytate, which science has shown contributes to the firm texture of tofu. Phytate is essentially phytic acid bound to a mineral. What’s the problem with phytate? Well, phytate and phytic acid are known antinutrients, and they aren’t the only antinutrients in tofu. Soy products like tofu contain several highly concerning antinutrients, including:
Lectins and saponins - linked to leaky gut syndrome as well as other gastrointestinal and immune problems
Oligosaccharides - gas-promoting, which is why soy is sometimes called the “king of musical fruits”
Oxalates - known to promote kidney stones and vulvodynia
Protease inhibitors - interfere with protein digestion and have caused malnutrition, poor growth, digestive distress and pancreatitis
Phytates - block mineral absorption, causing zinc, iron and calcium deficiencies
5. Soy tofu has been linked with dementia and Alzheimer’s disease, two cognitive health concerns that negatively impact the brain and basic daily functioning. One ongoing study of Japanese Americans residing in Hawaii found a significant statistical relationship between two or more servings of tofu per week and “accelerated brain aging.” Additionally, the study subjects who ate tofu in mid-life had lower cognitive function in the later years of their lives.
6. Researchers specifically looked at the effect of a soy-rich diet on hypertrophic cardiomyopathy (HCM), a condition in which the heart muscle becomes abnormally thick and makes it hard for the heart to pump blood. The study published in the Journal of Clinical Investigation found that mice fed a soy diet exhibited significantly worse HCM than mice fed a soy-free (milk protein) diet.
@@wh0586 Do you mind sharing links to the studies supporting your points? Especially the "plant estrogen in tofu promotes breast cancer", "tofu accellerates brain aging and promotes dementia", "soy rich diet makes hart muscle abnormally thick" ones
@@wh0586 Sources? Most foods can have negative effects on the body, which is why it's important to exercise moderation. For example, raw broccoli contains glucosinolates, raw spinach oxalates, some mushrooms have hydrazine derivatives... and the list goes on an on. If we were concerned about any potential negative effects from food without taking the benefits into consideration, there wouldn't be much left for us to eat. "All things are poison, and nothing is without poison; but the dose makes it clear that a thing is not a poison." - Paracelsus
@@wh0586 you know what else has real estrogen? MILK
@@EchoASMRtist raw dairy from grass-fed cattle won't, but hey I don't consume milk or dairy products in general anyway
Dude I love this! I’m not vegan but I try to eat plant based when I can. I love the scientific approach you have to this. Takeaway: food science is cool af
I'll be waiting for that mac and cheese Mark!
HAHAHAHA its coming!!
🤩
Or Pizza!! OMG!!
@@SauceStache where is it tho?
if you see any mold, discard it... never ferment anything that was unintentionally moldy. also if fermented product becomes moldy, don't eat it but trash it and do it again! some molds are pretty dangerous.
I figure he might be talking about the white film of yeast that appears at the top, which is fine
I've began to do this cheese and it has come out of the plate with so many blue like a green even mold, I've removed it and I've put the rest on de jar to began to fermented but it smells bad and I don't know what to do.
@Thora Friganza so I did, thank you so much
You'll often find other forms of mold that grow alongside the original and usually it's no big deal. Also it's probably supposed to smell.. most of these things do. Even making ginger beer it smells awful while fermenting. Ppl think they know what they are taking about and they really dont.
In a fermentation, a little top mold is fine to scrape off just don't stir it in. It can grow on the top, but mold can't grow in the salt-laden, acidic environment anyway. Your top mold is 9/10 going to be a penicillium mold strain anyway.
The sterilization was completely pointless, cuz that tofu then came into contact with half of that kitchen AND the wood countertop. And salt should be at a minimum of 2-3% by weight of total grams of fermentation contents. Any less, and it won't protect it, any more and it'll be too salty for human consumption.
this comment deserves more attention tbh. lots of misinformation in this video. + the latex gloves when dealing with the heat from the pot 😓
If you’re sterilizing your ingredients, you need to incorporate good bacteria or you’re throwing your project to the whims of the airborne bacteria in your kitchen.
Also, this is only technically fermenting because of those random bacteria. Otherwise, this would technically be pickled tofu.
have you heard about Chinese fermented toufu? They have it for centries. Basically a vegan version of cheese.
Didn't he add a tablespoon of salt afterwards? So 15grams of salt, some mirin for 350g of tofu?
Ok, chemist advice, never use latex type of gloves near heat
Tiana Reynald or near RFNA!
144
Why?
It could melt on your hand, trying to take it off then will make it worse... so just don’t do it
@@tianareynald6037 wow i thought it was heat resistant, i probably mistaken it with silicone
Your channel is the best my friend! Love the way you respond to our requests. You inspire!
Thank you sooo much!!! That means a LOT
Was recently watching a Korean cooking show (with subtitles) and they all said that using a microwave was the best way to dry tofu, instead of pressing! Fun stuff
wow, never thought of that! Thanks!
Yes also the best way to kill any nutrients
I tried it and it made my tofu soft and soggy idk if I did it wrong but it lost the firmness it gets when pressed
Not surprised to see such great ideas from Sauce Stache! Yum! Now we want vegan cheese! Inspiring us to try this in our Fermentation Adventure kitchen!
Thank you!!! Let me know if you try it!
Thank you! I love cheese and it has been the hardest food for me to give up. I am so looking forward to the rest of your cheese series videos!
That stretch looks absolutely amazing. Definitely on the right track with this series.
You are so freaking talented! I love healthy alternatives and when I think there’s not a plant based, enjoyable alternative, I look at your videos and you got it! I like the confidence! Keep being you! :)
Wow thank you soo much!!!
Healthy? Here are some facts about tofu:
1. Tofu is highly genetically modofied. Today, at least 90 percent all soy grown in the United States is genetically modified. This is such an alarmingly high amount that it’s no wonder it’s so challenging to find soy products that are non-GMO.
2. Tofu contains phytoestrogens - or plant-based estrogens. These compounds have an estrogen-like effect on the body so they block normal estrogen production and have been linked to breast cancer. Some scientific research finds that soy might “feed” certain breast cancers since it can behave just like estrogen.
3. Tofu is made from soy, and soy contains goitrogenic compounds, specifically the soy isoflavone genistein. These goitrogens are thyroid hormone blockers that can interfere with thyroid hormone production and specifically cause hypothyroidism.
4. Tofu contains phytate, which science has shown contributes to the firm texture of tofu. Phytate is essentially phytic acid bound to a mineral. What’s the problem with phytate? Well, phytate and phytic acid are known antinutrients, and they aren’t the only antinutrients in tofu. Soy products like tofu contain several highly concerning antinutrients, including:
Lectins and saponins - linked to leaky gut syndrome as well as other gastrointestinal and immune problems
Oligosaccharides - gas-promoting, which is why soy is sometimes called the “king of musical fruits”
Oxalates - known to promote kidney stones and vulvodynia
Protease inhibitors - interfere with protein digestion and have caused malnutrition, poor growth, digestive distress and pancreatitis
Phytates - block mineral absorption, causing zinc, iron and calcium deficiencies
5. Soy tofu has been linked with dementia and Alzheimer’s disease, two cognitive health concerns that negatively impact the brain and basic daily functioning. One ongoing study of Japanese Americans residing in Hawaii found a significant statistical relationship between two or more servings of tofu per week and “accelerated brain aging.” Additionally, the study subjects who ate tofu in mid-life had lower cognitive function in the later years of their lives.
6. Researchers specifically looked at the effect of a soy-rich diet on hypertrophic cardiomyopathy (HCM), a condition in which the heart muscle becomes abnormally thick and makes it hard for the heart to pump blood. The study published in the Journal of Clinical Investigation found that mice fed a soy diet exhibited significantly worse HCM than mice fed a soy-free (milk protein) diet.
Yumyum
Good vid...I love fermented tofu, and usually snack on it when I get a craving for cheese (I have been vegan for about 3 years now, and find cheese to be the thing I miss most).
I will be trying this recipe, but with store bought fermented tofu instead of fermenting my own. Hopefully it will work and save me a month of waiting for my own.
I do appreciate your time doing these videos, it is very generous of you. Thank you.
I first had the fermented tofu in Vietnam. I have some in the fridge right now. I’m so stoked to stumble on your channel. I love making cooking videos myself but they’re usually travel/hostel cooking because I’m always on the road.
This is clever af!I'm doing this and might add some miso paste into it
Would love to try this! Great production value and very entertaining. Keep it up Sauce. ❤️
Thank you soo much!!
i love your videos and content! Thank you for making all these vegan knowledge available!
Love the ways this all coming out 💝
Tank you for are so inspiring
Loved this! Question for you: how does the final stretchy cheese react/hold up to heating? Would it stay stretchy if used on a pizza, or maybe partially frozen then fried into cheese sticks? Looking forward to trying this!
Based on a similar video for vegan mozzarella, it should be fine on a pizza. Someone else in the comments suggested adding some agaragar to firm it up, may be helpful for something like fried cheese sticks.
Cool vid, looking forward to future installments of this series!
Thank you so much!
This is amazing!!! I can't wait to start experimenting!!
Yummy! I love your food science approach to making meat and cheese alternatives
You had me at, vegan cheese💚💚💚 You're keeping me at, stretchy. Thank you😘
Maybe check out vegan cheese Facebook groups (there are three vegan cheese groups) and some vegan cheese books to make the cheese sliceable. Thank you so much for making this video (I was one of the comments asking for you to make a vegan cheese video). I love your videos and learn so much from you. My husband loves red fermented tofu, he eats it with his food like a condiment and honestly my only type of taste and experience with that type of tofu (I love tofu but I am not a fan of fermented but love chao), you really showed me something inspiring and something I would have never thought of making or using to make cheese, thank you!
Thank you so much!!!! I'll def check out some facebook groups! I've gotten so inspired by the seitan groups and tofu groups!!!! I didnt think to check for vegan cheese groups! Fermented tofu is something you definitely have to get used too, but when you only use a few in the cheese for flavor its pretty mild!
Sauce Stache Tofu groups???? I did not know that was a thing and I love tofu! 😂 I just joined a few vegan cheese groups so that I can learn to make a hard cheese. I did get close with Miyoko Schinner’s Homemade Vegan Pantry but would have liked it more firm (not sure if it was because of me or the recipe- classic cookbook dilemma), but a good book to own anyway. I know there are more vegan cheese cookbooks- I am waiting patiently for them at the library. I hope you find the trick that does it from books or from the group. I can’t wait to try this recipe you have done. It looks good and I know my husband would love just to have the fermented tofu. 😂
Love this. Thank you for explaining how to do this. Your work is really a service to all of us.
LOOOVE your videos!!! Awesome recipes and fun watching :-) thank you so much!
Thank you for making this video! It looks like it would be perfect for a variation of thick mac n' cheese style alfredo or fresh mozza 🙂
Thank you so much!!! I am definitely going to be trying my hand at fresh moz and some mac and cheeses for sure!
Connie's Rawsome does cheese videos that show you how to dry vegan cheese to make hard cheeses. It takes time, but I have made some & it's good.
Awesome!! Thank you, i'll have to check her channel out
Yes, get channel is great!
Julia H Oh I love her🥰
Connie's the best :)
@@evileyelash8094 I luv her and her jewelry
Your foodie mind is genius. You are REALLY helping plant-based eaters venture out. TY
Man, your videos are great! The content and the presentation are both top notch.
You can also make jerky out of tofu if you put some some tomato paste (+garlic powder and soy sauce) on both sides and put it in the oven for 30 minutes 180C, then in the fridge for up to one week (important: better take the smoked tofu and cut into thin slices)
Love that!! Tofu is so versatile!
I'm going to do that. I've had drained extra firm tofu marinating for a few days in soy, worcestershire, and dry rub ready to go. May use gougujang instead of tomato paste, or both. Thank you!! 😁
YES! I've been looking to duplicate Chao!
Thanks for sharing this. Sounds delicious
Yay! I love this series!
I was waiting for you to make mozzarella sticks with this!
10:26 - Me after a warm bath.
Glad I wasn't the only person thinking of a dangling ballsack.
This is absolutely amazing! I need to try this!
Thanks for sharing this recipe for vegan cheese with all of us! It's great to see an alternative to the common cashew based homemade vegan cheeses.
Hey, a french vegan here amazed by your video ! Something crossed my mind when I saw the result of your work, do you think the cheese is "strong" enough to make a fondue with it ? Like, if you mixe it with white wine and let it melt, is it still stretchy ? I am so curious and even if i'm a bit afraid fermentation i think i will give it a try ( but i would love to have your opinion on it) !
Thank you for all your efforts !
DAMN, I eat tofu & tempe since childhood, even get taught to make it on school. never knew tofu could be made something like a cheese.
This is great! Thank you! Love the drawing of you on the pink construction paper at the side
of your set
:)
Amazing work as always.
I think most of your "cheese like" texture are from the insane amount of corn starch
Yea I remember making slime as a kid, it's basically just starch, water, and green food colouring. So for me this recipe is just tofu goo.
This is what I thought tooo.:)
Yeah, the texture is from the potato starch, obviously... The fermented tofu is for the flavor.
Potato starch
I was thinking the same exact thing and plus that fermented tofu is spoiled any have a horrid smell to it. Why is thig guy keep using alcohol?
Try Kappa-Carrageenan for making the cheese more firm, works amazing for me!
Also I would love to see some pizza cheese ☺️
Thank you for all that you have shared
I've been waiting for this video for so, so , so long... Thank you for your hard work and dedication. P.S.: I will make this vegan cheese, a.s.a.p.
OMG, that looks awesome!
aahhh thank you so much!
I feel like that would be perfect for making vegan mozzarella sticks.
Too bad I don't have the patience to make the cheese, otherwise I would.
I am not sure but maybe you can make this with regular tofu+miso cos miso is some REALLY fermented soy?
just buy cheese lmao, saves you the work
@@chrisding1976 lol it's worth it, cos it does not harm animals
@@chrisding1976 as Sonja said, it's mainly to decrease the harm done to animals.
There are some ready-to-buy vegan cheeses at the store, but they vary in consistency, and can be hard to find due to the lack of consumer demand for the time being. Making it myself would be a fun project, I'm just too lazy >
@@chrisding1976 lol....why are you here?
Wow. I am waiting for the cheese serie. It will be very interesting
You have outdid yourself! I have been wanting to learn how to do this!
Lots of love from Hungary
Thank you so much!!! lots of love back!
Could you do a vegan mac and cheese with this 'cheese'?
You totally could! You would probably want to add something to it to help cream it up, a nut milk would probably work well
Sauce Stache nut milk 😂
@@scottreich9587 Vegans be horny on main
A lot of the vegan mac and cheese dishes I see around here use nutritional yeast.
David Green - Nootch and/or a vegan cheese in the bechamel sauce, then breadcrumbs and vegan cheese on top... YUM❣️ So implementing this for added cheese flavor, would be great... The cheese I usually use, is also based on potato starch...
I will not stop saying how much I freaking LOVE YOU!!! LOL
You are beyond amazing.
I made sure to throw a bug in Modernist Pantrys ear the other day about you two doing a collab and maybe some sponsorship.
Keep belting out these culinary gems. Theyre beyond amazing. Waiting for your instructional cookbook like Miyokos pantry staples
I only just discovered your channel, but WOW! you really are doing an amazing (and super interesting) job!
I have a challenge for you! I’m a big DIYer. I absolutely LOVE Trader Joe’s “Just Beets” chips. I can eat a whole bag in one sitting but at almost 3 dollars a bag I can’t afford it. I’ve tried replicating them at home but I just can’t seem to get it right.
I’ve tried cooking the beets before I dried them.
I’ve tried drying them raw but they just don’t taste the same.
Could you copycat Trader Joe’s beet chips?
Love it so innovative
Thanks Stache"
Am Fermenting so can do Tofu also
:-)
Thank you for sharing yr fermented tofu cheese recipe. Will try it out somedat soon.
Dude that was awesome! Love ur videos
I bet if you added agar to it, it would firm up more!
I bet!! Thats a great idea!
Thats exactly what I was thinking.
Or kappa carrageenan
Or konjac/glucomannan..
Btw, here's a great, educational playlist on hydrocolloids:
ruclips.net/p/PLj2HH4P0YIZ11WFi1ZUYSMOn35v_951pP
Although thickeners and stabilizers seem like, possibly, the shortcut to firm cheese as opposed to dehydration through aging, it may not produce an inferior product per se; or even if it did, the convenience/time-factor may be a worthy trade-off.
I would look into sodium citrate if you're not already familiar with its use in processed cheeses. It's obviously vegan, but thankfully is easily and cheaply synthesised at home from just baking soda and citric acid (no need for an Amazon order and shelling out big $$).
I'd be interested to see your findings from experimenting with different fermented ingredients-- especially rejuvelac (popular with Miyoko). Different varieties of miso would be interesting to know the results of and maybe even fermented black bean paste.
I sincerely wish you the best of luck. I'm excited to watch and try out the recipes in the cheese series. I've had a lot of fun with your vegan meat recipes and the Just egg recreation (too bad mung bean protein isolate is impossible to find).
I'll cross my fingers you find a runner up for Violife mozzarella because that !@#$ is amazing on pizza, but it costs close to $10/bag where I'm living. Daiya is okay, but still pretty expensive.
Cashews/nuts can make tasty cheese, but my gripe is they're so expensive that I often just pickup one of the commercial vegan brands. Making a tasty, plant-based cheese shouldn't be unattainable if you don't have disposable income, which seems to be a necessity to aquire such products at this point in the plant-based foods' industry.
No doubt, after all, that is the #1 go-to for that... I would try agar first, then if it doesn’t work out, try kappa carrageenan (but some get tummy probs from it, so agar is preferred).
yummy
This was super cool! The stretchy part of cheese is what I miss most - I’m interested to try this 🙂
I could've sworn last time I saw it vids you had 20k now you have +100k I'm so proud n happy for you bro! may your success keep rising🙌🙌🙌
Thanks for the recipe. I've accidentally made fermented tofu by leaving my carton in the fridge too long...lol
Great video mate maybe you could strain it in a cheese cloth after fermentation and let it dry out to make it a hard cheese?
ohhh thats a great idea!
@@SauceStache doing it like this also would make like a feta cheese consistency I have made feta before and dried it out instead of putting it back into the whey I put it into a jar of olive oil and herbs and spices and salt was delicious love watching your videos man
This is beautiful, thank you
I've seen the fermented white and red tofu in the Asian section at the grocery store, and I always wondered what I could use it for!! Now I'll have to pick some up 😊
What. Sorcery. Is. THIS?!
I'M SUPER IMPRESSED.
what about what remains in the jar? Do you leave it in or does it need to be used when opened?
Oh no itll be good for a few weeks to a month in the fridge!! Just keep it in the jar
Oh I'm so doing this. Thank you!
Okay, this looks like the start of something truly awesome. I have to see where you go from here. Subscribing now!
I don’t know if he will see this, but I would LOVE a recipe using peaches as a meat substitute, possibly as a fish replacement 🤷♀️
Ohhh that’s interesting and odd!! I love that idea!!
Probably won't happen unless you intentionally seek out crappy peaches. (Ones that are not just under ripe but also bland flavor.)
The food industry is booming with plant based foods!!!! Get into it!! Try it, experiment with it yourself!!!
Vegan Goat Cheese please!!!
Also... vegan lamb?? For like Mediterranean food. It’s so hard to replicate the taste.
You’re the best Mark!!
i really love these videos!
Look at that cheese! The stretch is amazing! You are awesome!
Just add some agar agar and you'll have firm cheese that melts.
Or you could just buy some mozzarella. That doesn't need any chemicals added to make it melt.
@@spugnoid You have to add rennet tho, hey. Otherwise, you just have milk (which btw has quite a lot of different chemicals in).
Spugnoid agar agar is seaweed nothing chemical about it
Spugnoid that is so helpful thanks! I’ll remember this advice when I’m being stabbed with an epi pen after going into anaphylactic shock due to my severe dairy allergy. What would we do without people like you to help us in the world🥰
I think you have to add something else instead of agar... correct me if i’m wrong but i thought agar agar wont re-melt (like gelatin) once it’s been set?
🎤🎤🎤🎤🎤🎤🎤🎤🎤🎤
Chao is my most fav cheese alternative.
It's so good right?!
GTA and Apple channel 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
You hate Chao because you don’t like it. It only matters to you. 👍👍👍👍👍👍👍👍
looks seriously interesting to make, will definitely try sometime in the future!!
Yay! I’m excited for the cheese series and this recipe looks awesome. I’ve not had fermented tofu before, is it kind of like miso paste?
Challenge : vegan cheddar cheese curds
Please do not advise people to remove mold from food. If your food is moldy, throw it away. Mold is not just the visible part.
Very innovative! Congrats!👍
Your content is amazing! Im going to try this, it seems simple enough. Im getting some Alton Brown vibes from your ingredient analyses lol (this is a good thing I love Alton brown!). Don't know how I'm only just now finding your channel but im subscribed!
Maybe it will get harder if you mix it with cashews and glutinous rice flower 🤔
I think that is a great idea!!!
Thank you for this incredibly interesting video! I assume the flavour is definitely the next level than making cheese from just soy milk or cashews. Do you reckon I can just grab the same tofu in a jar from Asian grocery to avoid long fermentation process and just do the second part? What if to add Penicillium Candidum mold to ferment it further to get white rind ? And then try to melt it in an oven like dairy cheese? Please continue experimenting 🤗
I'm definitely going to continue with this journey!! You can absolutly just buy jarred fermented tofu and it would work great for this! I'm not to sure about adding penicillium candidum.... but now you've peaked my interest hahah
Just when I thought you could not impress me any more BAM 💥 great video as always pal.
Definately going to try this!
I want some stretchy pizza cheese that has a chew in the mouth.
Nate Johnson
Just eat some cheese!
dj Chauvin no thanks. I’d rather keep searching than give in to a culture of rape and torture.
♥️♥️♥️♥️👁👁♥️♥️♥️♥️
Who would hate this video??
Half way through the video Nd loventhis chanel already. Subscribed... keep up the good work
If you want a firm vegan cheese you should try carrageenan k. It firms up the cheese when it cools down but if you heat it up again the cheese melts. Its awesome.
Why didnt you add a cheese specific starter? That would be interesting
i'll be messing around with more cheeses in the future for sure!!! I just wanted to see how well Fermented tofu worked to flavor a plant based cheese!
@A G probably same as classic lactofermentation
@A G nothing stays sterile for long, especially when he was talking right above it :)
@A G There would be bacteria both on the tofu and his fingers, which he used to push the tofu down into the jar.