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.
@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.
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 ✌🏽
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!
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.
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.
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?
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
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'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.
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.
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
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.
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.
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
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
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.
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)
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!! 😁
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.
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! :)
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
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.
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.
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 !
you can use tapioca starch in place of potato starch. to make a cheddar style use nutritional yeast with garlic powder, onion powder and smoked paprika.
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. 😂
You may be interested in the process that Food By Sumear (based in Bristol, UK) uses. It amazes me what he does. He used to make dairy cheese but now makes vegan cheese using his knowledge and skills, and a lot of experimenting. He's even got a mini diy cheese cave
Thank you. In Italy, I'm Italian, my friends took me to a huge pizzeria near Como where they have vegan pizza. Mind you that the Italian base for pizza is already vegan, you just need to tell the pizzaiolo no mozzarella and add whatever you like as toppings. However, this particular pizzeria made me a delicious pizza that was on their menu and used plant based parmesan cheese that tasted exactly like the real thing! I was so impressed! The best vegan cheese I've ever tasted in my life! 🤗💚😋
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!
@@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
Tofu is made almost exactly the same way as cheese, so it makes sense. Soy milk coagulated with minerals versus dairy milk coagulated via fermentation with bacteria.
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).
As a Taiwanese, usually we make ours with a ton of spices so the tofu cheese comes out more fragrant and flavorful. One of the most popular way to use tofu cheese in modern day is to ferment chicken in it and fry it after it was coated with a batter that also has tofu cheese in it.
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...
@@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 >
Love this! Thank you! Will certainly try it. In cooking this though, I’m guessing it destroys all the good fermented bacteria? Is there a way around this?
Have you tried adding white truffle oil? It's way too strong for me most of the time, but I have found just a few drops to a teaspoon can lend a faint, breathing out aroma that reminds one of cheese's fungal funk. That, a bit of nutritional yeast, and smoked paprika helped me make a mild "Cheddah." The base was 3:2 cashews to English walnuts. Now I want to use your base here. Oh, and have you tried adding specific fungi, such as Penicillium roquefortii? I used to add a bit of blue mold to cheap, grated, six-cheese Italian blend, let it sit out two days, sealed, then refrigerated for three weeks or so. The blue went all through, transforming the various cheeses into something amazing. Oops. My passion for bleu cheeses gets the better of me. I hope I can help in any small way, and look forward to trying so many things you've shown. Cheers!
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
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?
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 😊
Legit love all of what you are doing on this channel. Props. If, as you get further into the vegan cheese realm, you want to do any pizzas to test the possibilities of your vegan cheeses, hit me up. I'll be testing some of your recipes anyhow, and would love to share some tips on pizza making. Been making pizzas professionally for 10+ years, and have yet to find that 'perfect' vegan cheese.
Love the recipe but I'll give you all a tip on how to turn it into a block of slice able cheese. *Agar Agar* I added 3 tablespoons of the powdered stuff to it and when it cooled down in a mold it firmed up into an American cheese like brick of cheese. Sliced it up in a deli slicer and it actually worked as a vegan grilled cheese sandwich.
If more people like him were educating on vegan options and replacements and people learning that stuff animal products would rendered totally obsolete. Good job man !
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
I'm so thinking what I would do next, because I love the veined European soft cheeses. I would inoculate the first batch, just as right after you made it, with Penicillium roquefortii fungus. I'd leave it to sit out just one day, wrapped, then put it into a cool but not cold storage for a month (maybe top shelf in the fridge?). I used to do this to grated 6 cheese Italian-blend dairy cheese, and man, it worked so well. All I need now is the potato starch and an inoculant source. 😀
Just prepared it and it's in the fridge ! Can't wait to taste it tonight... I have one little comment on the recipe : I put all ingredients in the smoothie cup of my Vitamix and blended everything in an homogeous manner before heating it up... Otherwise my tofu would of been all alone in the cheese mixture ! Thanks for this recipe !
I was thinking the same thing why didn't he drain the tofu and use all of it and a little potato starch. I love Chao cheese I will get some fermented tofu and try to make it myself.
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.
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!!!!!
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!
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.
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.
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 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
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.
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
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.
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?
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
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
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
@@sappysamurai5170source?
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.
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!! 😁
I'll be waiting for that mac and cheese Mark!
HAHAHAHA its coming!!
🤩
Or Pizza!! OMG!!
@@SauceStache where is it tho?
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.
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
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
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.
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?
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.
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 !
Your foodie mind is genius. You are REALLY helping plant-based eaters venture out. TY
This is clever af!I'm doing this and might add some miso paste into it
you can use tapioca starch in place of potato starch. to make a cheddar style use nutritional yeast with garlic powder, onion powder and smoked paprika.
That stretch looks absolutely amazing. Definitely on the right track with this series.
Thank you for sharing yr fermented tofu cheese recipe. Will try it out somedat soon.
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. 😂
You may be interested in the process that Food By Sumear (based in Bristol, UK) uses. It amazes me what he does. He used to make dairy cheese but now makes vegan cheese using his knowledge and skills, and a lot of experimenting. He's even got a mini diy cheese cave
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
Thank you. In Italy, I'm Italian, my friends took me to a huge pizzeria near Como where they have vegan pizza. Mind you that the Italian base for pizza is already vegan, you just need to tell the pizzaiolo no mozzarella and add whatever you like as toppings. However, this particular pizzeria made me a delicious pizza that was on their menu and used plant based parmesan cheese that tasted exactly like the real thing! I was so impressed! The best vegan cheese I've ever tasted in my life! 🤗💚😋
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!
Yummy! I love your food science approach to making meat and cheese alternatives
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
Tofu is made almost exactly the same way as cheese, so it makes sense. Soy milk coagulated with minerals versus dairy milk coagulated via fermentation with bacteria.
10:26 - Me after a warm bath.
Glad I wasn't the only person thinking of a dangling ballsack.
I do appreciate your time doing these videos, it is very generous of you. Thank you.
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).
As a Taiwanese, usually we make ours with a ton of spices so the tofu cheese comes out more fragrant and flavorful.
One of the most popular way to use tofu cheese in modern day is to ferment chicken in it and fry it after it was coated with a batter that also has tofu cheese in it.
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...
For sterilizing all my brewing equip: I use colloidal silver and 3% peroxide solution.
85% silver / 15% peroxide solution.
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?
Love this! Thank you! Will certainly try it. In cooking this though, I’m guessing it destroys all the good fermented bacteria? Is there a way around this?
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.
Have you tried adding white truffle oil? It's way too strong for me most of the time, but I have found just a few drops to a teaspoon can lend a faint, breathing out aroma that reminds one of cheese's fungal funk. That, a bit of nutritional yeast, and smoked paprika helped me make a mild "Cheddah." The base was 3:2 cashews to English walnuts. Now I want to use your base here. Oh, and have you tried adding specific fungi, such as Penicillium roquefortii? I used to add a bit of blue mold to cheap, grated, six-cheese Italian blend, let it sit out two days, sealed, then refrigerated for three weeks or so. The blue went all through, transforming the various cheeses into something amazing. Oops. My passion for bleu cheeses gets the better of me. I hope I can help in any small way, and look forward to trying so many things you've shown. Cheers!
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.
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
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?
Hello there. Love what you’re doing, thanks for so many ideas.
About this one, what can i use as a substitute for mirin?
🎤🎤🎤🎤🎤🎤🎤🎤🎤🎤
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. 👍👍👍👍👍👍👍👍
Wow. I am waiting for the cheese serie. It will be very interesting
Cool vid, looking forward to future installments of this series!
Thank you so much!
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!
I was waiting for you to make mozzarella sticks with this!
Love this. Thank you for explaining how to do this. Your work is really a service to all of us.
YES! I've been looking to duplicate Chao!
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 😊
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!!!
Thanks, your video helps aspiring vegans like myself transition a bit easier
You had me at, vegan cheese💚💚💚 You're keeping me at, stretchy. Thank you😘
i love your videos and content! Thank you for making all these vegan knowledge available!
Lots of love from Hungary
Thank you so much!!! lots of love back!
Legit love all of what you are doing on this channel. Props.
If, as you get further into the vegan cheese realm, you want to do any pizzas to test the possibilities of your vegan cheeses, hit me up. I'll be testing some of your recipes anyhow, and would love to share some tips on pizza making. Been making pizzas professionally for 10+ years, and have yet to find that 'perfect' vegan cheese.
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!
Love the recipe but I'll give you all a tip on how to turn it into a block of slice able cheese. *Agar Agar* I added 3 tablespoons of the powdered stuff to it and when it cooled down in a mold it firmed up into an American cheese like brick of cheese. Sliced it up in a deli slicer and it actually worked as a vegan grilled cheese sandwich.
Vegan Goat Cheese please!!!
Also... vegan lamb?? For like Mediterranean food. It’s so hard to replicate the taste.
You’re the best Mark!!
Oh I'm so doing this. Thank you!
Try Kappa-Carrageenan for making the cheese more firm, works amazing for me!
Also I would love to see some pizza cheese ☺️
I hope this series lasts for decades so that by the end we will all be plant based cheese experts !
What. Sorcery. Is. THIS?!
I'M SUPER IMPRESSED.
This was super cool! The stretchy part of cheese is what I miss most - I’m interested to try this 🙂
Would love to try this! Great production value and very entertaining. Keep it up Sauce. ❤️
Thank you soo much!!
Wonderful! Are there substitutes for potato starch? Tapioca? Corn starch?
Maybe it will get harder if you mix it with cashews and glutinous rice flower 🤔
I think that is a great idea!!!
Great content. Wondering if a low carb flour like coconut flour can be used instead of the potato for low carb keto purposes.
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
I made this recently and after about a day in the fridge it firmed up quite a lot😉
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!
Yoki Sour Cassava Starch, works well for fermentation and as a coagulant in a vegan nut milk. Seen on other videos.
Thanks for the recipe. I've accidentally made fermented tofu by leaving my carton in the fridge too long...lol
if you fermented that soft cheese block at the end like the rind of a brie cheese...that soft like cheese would make a great brie texture!!
It seems like such a nice piece to ferment even further :p
Challenge : vegan cheddar cheese curds
Thank you for all that you have shared
yummy
Looks so good. I don't know what to do about the no oil part of whole food plant diets. It would be dry and crumbly....like parmesan probably?
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.
Thanks for sharing this. Sounds delicious
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.
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.
I've heared that nutrisional yeast has a cheese like taste and smell, so why didn't you use that.!?.
@@deannarjt I gotta disagree! I think nutritional yeast is a good substitute for cheese. Especially when mixed in with a bechamel sauce for instance.
@@deannarjt sounds like cheese
@@deannarjt That is cheese.
Different brands can vastly differ! In Germany they were grey and tastes like cardboard when I ordered it online it changed my life completely
I think the goal was to do something different. There are already plenty of cheese recipes that use nutritional yeast.
If more people like him were educating on vegan options and replacements and people learning that stuff animal products would rendered totally obsolete. Good job man !
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
I'm so thinking what I would do next, because I love the veined European soft cheeses. I would inoculate the first batch, just as right after you made it, with Penicillium roquefortii fungus. I'd leave it to sit out just one day, wrapped, then put it into a cool but not cold storage for a month (maybe top shelf in the fridge?). I used to do this to grated 6 cheese Italian-blend dairy cheese, and man, it worked so well. All I need now is the potato starch and an inoculant source. 😀
♥️♥️♥️♥️👁👁♥️♥️♥️♥️
Who would hate this video??
Just prepared it and it's in the fridge ! Can't wait to taste it tonight...
I have one little comment on the recipe : I put all ingredients in the smoothie cup of my Vitamix and blended everything in an homogeous manner before heating it up... Otherwise my tofu would of been all alone in the cheese mixture ! Thanks for this recipe !
6 times more potato starch than tofu. This is potato starch "cheese".
Levi Dieter tf?
I was thinking the same thing why didn't he drain the tofu and use all of it and a little potato starch. I love Chao cheese I will get some fermented tofu and try to make it myself.
@@queentina47able fermented tofu is too strong for it to be used in high concentration. by adding the starch he diluted the taste profile of it too
@@lepus6511 😂😂😂😂😂
Loving your passion for experimentation.
You have outdid yourself! I have been wanting to learn how to do this!