I've just tried this recipe and it came out great. Really creamy & melty. I was amazed at how much like real mozzarella it tastes. I will definitely be trying some more recipes from the book.
Best vegan mozzarella I've ever tasted! The most realistic by far. No yeast, garlic powder or other ingredients that don't not have anything to do with real mozzarella, only the bacteria to give the flavour. And perfect texture too. I know what I'm saying, I'm italian ;)
I'm making Miyoko Cheddar from her book today. The yogurt was wonderful, the Parmesan was good. The only reason I haven't made the mozzarella is because I keep forgetting to buy a I ice cream scoop with a ejector. As for people looking for Carrageenan you need to hit your nearest home brewer store. The ingredient is used for beer making. Other stores that have it places that sells molecular gastronomy kits (Like Amazon). This will cost you more. I wasn't ready to commit to a full bag of the stuff with out trying it first. I paid three dollars for my tablets in Colorado Springs. I found them in a home brewing store. It will some times be called Irish moss. You need to get the tablets or the powder not the one that looks like hops. After-all you don't want weeds in you cheese. You can also use agar agar in the recipe but it will not melt afterwards. Frankly I don't like the quality of the cheese it made. Its much to rubbery. Like the fake stuff you get from the store. If you have the chance get the Carreenan. No Xantham gum will not work. It will only get to a skin pudding like state and will have a kind of yucky taste.
a scooper is not necessary. One of the good ways to finish this off is simply use a spoon to scoop some onto a square of plastic wrap and tie it off as close to the cheese as you can to make a round ball. Then drop the ball in the plastic wrap in the bowl of ice water. It will make a rounder ball and look more like the real mozzarella.
I just bought both of your cookbooks!! I'm going to try it!! Thank you so much for putting all this together bc I am new to being a vegan and could use all the help I can get!!
AMAZING - I have your book, but not got around making the basic mixture *shame on me* - now you made me extremely curious to try it out ...... and also hungry ;-)))) THANKS for sharing.
oh my gosh, i tried Miyoko's mozzarella which i found about a month ago, best vegan mozz so far! and now i'm so happy to have found this channel so i can make it myself!!
Oh man, this was a real eye opener. I've been vegan for years now, so I haven't had cheese for years. The vegan cheeses in the store are not that good. We just made this recipe last night and then made a pizza. It was incredible. Delicious and indistinguishable from a pizza with cow's milk cheese. My lunch today was a vegan mozzarella sandwich with mustard (and we have some still at home). It is so good, I could eat it all the time. Mind you, I am not only an ethical vegan. I also am mindful of the health issues so I wouldn't eat this a whole lot of the time. It does have a lot of fat and that's not good for anyone, but just like with a Beyond Meat burger every three or so months, a little mozzarella cheezze every so often won't damage you and the variety in the diet (not to mention that great flavor) doesn't hurt at all.
Oh my gosh! I miss cheese so much, but am so grossed out by fake replacements. This is the first recipe I actually want to try (& I've seen a lot). Thank you so much. I'm putting your book on my Amazon list... Lovely, natural, presenting style :*
I made the yogurt a few days ago and made the mozzarella today. It turned out perfect. I was afraid the oil and water would break, but it came out beautiful. I can't wait to try them for pizza and baked ziti.
I have two questions. First, can you put the tapioca and kappa carrageenan in the blender instead of adding it after you put your mixture in the pan/pot. It seems to be the cause of the lumps in the beginning and if it were blended in the blender, I would think it would prevent that situation. Second question is, will a store bought plant based yogurt work as well. I question whether most of them have live cultures, so if they do not, could I just use store bought yogurt and add a capsule or two of probiotics?
Funny, yesterday, I purchased the Kindle version of both these books. Then today I turned on my computer and found you two on You Tube,,,lol. Great video.
Thank you so much for sharing! I just tried the recipe using just soy yogurt but has anyone felt like the soy-cashew version tastes more similar to the dairy version? Although I enjoyed the soy version by itself, I was just curious!
happyhippy65 That's completely untrue and whoever told you that is a liar or dangerously ignorant. What do you think our nervous system is built with and uses for energy? Fats. Now, it's not true that ALL fats are acceptable (any chemical experiment masquerading food is a terrible idea and all animal fat puts a strain on your body, especially taken in excess) but we actually NEED fats and the healthier ones are fatty fruits (avocados, for example) and pressed oils (or the nuts and seeds that they come from) If you are careful about your oils, using them as virgin as possible, using them intelligently (i.e. not as your meal but as a condiment or an ingredient) and learning which ones can be heated without denaturing, you will be fine.
Jewellee Collins It is questionable that we need fat at all since all plants have some natural fat; however, I did not say all fats were bad, I said all oils were. They are not whole foods. All fat contributes to diabetes. Avocados, olives, nuts and seeds are whole foods and are acceptable if you don't need to lose weight. Even if you do, they might be all right. In my "dangerously ignorant" opinion which is shared by many doctors, sticking with whole foods is healthier. It would be my guess that you have been misled by the "paleo" diet currently all the rage. Take my word for it or not but it will lead you to cancer. I don't think any food is worth giving my health in trade for.
it is better to add basil -and other fresh herbs- after cooking in the oven. btw,thanks a lot for this recipe! i long so much for a meltable vegan cheese.. i miss Frico (potatoes and cheese. google it!).
Yes, it does. The purpose of the probiotics here is for the development of flavor though, not for health. I just make sure to save some yogurt to eat unheated. ; )
Does she have any oil free vegan cheeses??? Going with Dr. Mcdougal and Dr. Essylstein diets WFPB no oils. I think her brand is now being made commercially. We tried it from our coop. Sooo delicious but now going oil free. Trying to create something similar. Her dried mix mac and cheese blend oil free turned out delicious btw!!!
I can't buy cappa carragenan here and mail order is out due to living remotely and postal changes. What can I use instead please ? Would agar-agar work ? If so , in the same quantity ? Thank you.
doublessly she just fo to add the Zanthum gum to the blender is to stabalize the oil she added to the 24 hr counter top ferment ,, which. BTW is just a second day ferment for the most part . if you do not have the Zanthum gum you can just add the oil the next day upon cooking the entire batch... and I just bought the book !!) like yeahhh.. FINALLY. so that is how I know she added the Zantum gum cause its from her book...
I would love to try this but I'm going to have to round up the ingredients. I wonder if I can find the Carrageenen here in Germany. I know someone mentioned it for home brewing but specialty items are a ted harder to find here. Also, does anyone know if I can bake the cheese for longer than 10 minutes and what's the highest temperature it can withstand without changing the consistency entirely?
This sounds and looks amazing and I can't wait to try it out. I was wondering If I could make a couple of substitutions tho, like agar powder instead of carrageenan which is very hard to find where I live, and any other oil instead of canola, olive oil maybe? Thanks!
I saw a recipe similar to this with refined coconut oil (=no cocout taste). Wonder about the agar, too. There is a version of mozarella with grated psyllium husks (Flohsamenschalen, hence the name "Flohzarella" in Germany) which is much easier, basically just soaked cashews and soaked grated psyllium husks blended together.
Hello Miyoko and Julie, just a question. After blending yogurt, water, oil and salt, and transferring the mixture to the glass bowl, could you please tell me how do you cover it? With a canvas, lid or plastic wrap? Is it ok if I use a large glass jar closed with his cap? Thanks a lot in advance! Cheers.
I just came across this video I don't give my 2 cents but you guys are super cute I am new to the vegan worldI love it I am glad I found Miyoko and Julie.
I made this last week. the taste was amazingly spot on....but the texture was off. It was even worse when it "melted"....which was actually just it getting liquidy-soft. yeah, mine "stretched" just like in the video but It's not remotely chewy or REALLY stretchy like cheese is. I used coconut milk yogurt. I'll make it again for sure. I like Daiya's texture better but I like this flavor better and this is cheaper.
I think that it is like anything else...takes getting used to it. Lately, The Daiya have been giving me horrible indigestion. Turns out that I am not alone. It is probably all of the additives. Who really knows though, right?! LOL
Haven't tried soy yogurts myself, but I've been making yogurt for years (although with dairy milk, sorry, not vegan but I still love watching any cooking video). My experience is that starting with a good bacteria source is the most important thing. If you've got a good local made yogurt that is more fresh, try it. Otherwise just buy powdered bacteria starter and make your own, then you'll be able to continuously harvest a spoon of each yogurt batch you make and continue to culture it forever. I sourced an heirloom bacteria culture from Bulgaria. When you use an heirloom strain it's more hearty and can continue to survive. Some commercial yogurts will degrade each batch because the bacteria isn't dynamic or full enough (not sure on the science terms here, but essentially it isn't a complete and whole strain so rather than reproducing fully it'll lose a bit of its strain each batch).
Is the recipe for the soy cashew yogurt in the book too? Also, is the ingredients for most of these cheeses in regular grocery stores or at least in Whole Foods?
You started the recipe with a soy-cashew yoghurt base. Can you make the yoghurt with almond milk? We enjoy vegan cooking but we want to keep soy intake a bare minimum.
look up lou corona's almond yogurt recipe on youtube and substitute ingredients or mark rawkuz(i think thats his name,his recipe is a coconut yogurt version)
3 cups of soy milk 1 cup of cashews must stay at 110 degrees. Until it turns into yogurt. For me this mean putting a bowl inside my crock-pot base heat up the oven till 350 and immediately turning it off. All the recipe is not here I think she wants you to get her books. Honestly its a good buy for 8 bucks on kindle.
Agar cheese won't melt. Always has that kind of artificial quality about it. If your afraid of Carrageenan read this www.thegentlechef.com/iscarrageenansafe.php Its a page from another vegan chef who did extensive research on it. There are still doctors who won't accept carrageenan data Dr. Weil being one of them.
Hello that looked pretty nice thank you for sharing this. As I don`t eat meat I also don`t believe in having animal milk due to what the animals are fed and injected with as this I believe gets into there milk as well,so is there an alternative from using yogurt that has not been made from animal milk please,or am I out of look.
Good to know! I will give it a whirl. Hubby can no longer have cheese so he has to eat my vegan stuff and is hating it. This might fit the bill for the both of us!
Hi, how can I substitute the kappa carragenan? It's really hard to get here in Germany and therefore very expensive. Has anyone tried this recipe with agar agar or carub gum or something?
+Michaela Wepunkt - Miyoko has a recipe for mozzarella on her website that uses agar as opposed to carragenan. This subtle change produces a mozzarella with a better texture, but it doesn't melt when recooked. Worth trying though, as it still tastes fantastic and goes a nice golden brown when baked. Fantastic for caprice salad to boot! (Her website is called 'anartisanveganlife' and the recipe is listed under the name 'Better Buffalo Mozzarella') Good luck!
I have Miyoko's book coming to me in the mail and I CANT WAAAAITT!!
p.s. It's totally happening! I made rejuvelac and am excited to started with cultured cashew cheese!!!!! EEEeeeee!!!!
I've just tried this recipe and it came out great. Really creamy & melty. I was amazed at how much like real mozzarella it tastes. I will definitely be trying some more recipes from the book.
Where do you get that Irish moos
This vegan mozzarella is totally legit! LOVE Miyoko's Artisan Vegan Cheese cookbook
Best vegan mozzarella I've ever tasted! The most realistic by far. No yeast, garlic powder or other ingredients that don't not have anything to do with real mozzarella, only the bacteria to give the flavour. And perfect texture too. I know what I'm saying, I'm italian ;)
I'm making Miyoko Cheddar from her book today. The yogurt was wonderful, the Parmesan was good. The only reason I haven't made the mozzarella is because I keep forgetting to buy a I ice cream scoop with a ejector. As for people looking for Carrageenan you need to hit your nearest home brewer store. The ingredient is used for beer making. Other stores that have it places that sells molecular gastronomy kits (Like Amazon). This will cost you more. I wasn't ready to commit to a full bag of the stuff with out trying it first. I paid three dollars for my tablets in Colorado Springs. I found them in a home brewing store. It will some times be called Irish moss. You need to get the tablets or the powder not the one that looks like hops. After-all you don't want weeds in you cheese. You can also use agar agar in the recipe but it will not melt afterwards. Frankly I don't like the quality of the cheese it made. Its much to rubbery. Like the fake stuff you get from the store. If you have the chance get the Carreenan. No Xantham gum will not work. It will only get to a skin pudding like state and will have a kind of yucky taste.
Its made with soya and we have soya allergy :(
You can do it with cashews and almonds instead if your allergic to soy
Jodi Cox Thanks for sharing all this info! Really great!
a scooper is not necessary. One of the good ways to finish this off is simply use a spoon to scoop some onto a square of plastic wrap and tie it off as close to the cheese as you can to make a round ball. Then drop the ball in the plastic wrap in the bowl of ice water. It will make a rounder ball and look more like the real mozzarella.
I just bought both of your cookbooks!! I'm going to try it!! Thank you so much for putting all this together bc I am new to being a vegan and could use all the help I can get!!
I just bought this book & it arrived yesterday . I have several other of yr books also .
Miyoko is seriously a HERO.
Ladies, I have both of these books, and I love them! Thank you guys for your genius recipes!!
AMAZING - I have your book, but not got around making the basic mixture *shame on me* - now you made me extremely curious to try it out ...... and also hungry ;-)))) THANKS for sharing.
oh my gosh, i tried Miyoko's mozzarella which i found about a month ago, best vegan mozz so far! and now i'm so happy to have found this channel so i can make it myself!!
Yay! It's definitely our favorite too! Thanks for subscribing.
glad to finally see a new video.. cheese the only food I think most vegans really really miss.
That looks so yummy. I just bought this book and can't wait to get cheese-making!!
Oh man, this was a real eye opener. I've been vegan for years now, so I haven't had cheese for years. The vegan cheeses in the store are not that good. We just made this recipe last night and then made a pizza. It was incredible. Delicious and indistinguishable from a pizza with cow's milk cheese. My lunch today was a vegan mozzarella sandwich with mustard (and we have some still at home). It is so good, I could eat it all the time. Mind you, I am not only an ethical vegan. I also am mindful of the health issues so I wouldn't eat this a whole lot of the time. It does have a lot of fat and that's not good for anyone, but just like with a Beyond Meat burger every three or so months, a little mozzarella cheezze every so often won't damage you and the variety in the diet (not to mention that great flavor) doesn't hurt at all.
i heart Miyoko ! She is such a lovely soul !
Just ordered the book....can't wait!
Great, great vid! You girls rock, by bringing all that vegan goodness into our lives. Thank you so much!
just bought your book :) wonderful xx hope you bring your cheese to France !!
Adore Miyoko! A vegan rockstar of cooking! :)
Oh my gosh! I miss cheese so much, but am so grossed out by fake replacements. This is the first recipe I actually want to try (& I've seen a lot). Thank you so much. I'm putting your book on my Amazon list... Lovely, natural, presenting style :*
love her energy
I made the yogurt a few days ago and made the mozzarella today. It turned out perfect. I was afraid the oil and water would break, but it came out beautiful. I can't wait to try them for pizza and baked ziti.
Sounds great!
I have two questions. First, can you put the tapioca and kappa carrageenan in the blender instead of adding it after you put your mixture in the pan/pot. It seems to be the cause of the lumps in the beginning and if it were blended in the blender, I would think it would prevent that situation. Second question is, will a store bought plant based yogurt work as well. I question whether most of them have live cultures, so if they do not, could I just use store bought yogurt and add a capsule or two of probiotics?
I
kenny maese she does lol
I think she has her own channel called Miyoko Schinner. Check it out!!
Do You have to let it sit ? I forgot to Do it and i dont know if i Can just try without letting it set!
Funny, yesterday, I purchased the Kindle version of both these books. Then today I turned on my computer and found you two on You Tube,,,lol. Great video.
I will buy and make anything Miyoko puts out 🙌🏼
You can always tell when food is good when people are too busy eating to talk! :) Now I REALLY want to try some of that vegan mozzarella! :)
Thank you so much for sharing! I just tried the recipe using just soy yogurt but has anyone felt like the soy-cashew version tastes more similar to the dairy version? Although I enjoyed the soy version by itself, I was just curious!
i'd replace the canola oil with cold-pressed coconut oil, it's great!
No oil is good.
Rachchai HO I used some vegan butter (earth balance) and it turned really cheesy and delicious!
happyhippy65 That's completely untrue and whoever told you that is a liar or dangerously ignorant. What do you think our nervous system is built with and uses for energy? Fats. Now, it's not true that ALL fats are acceptable (any chemical experiment masquerading food is a terrible idea and all animal fat puts a strain on your body, especially taken in excess) but we actually NEED fats and the healthier ones are fatty fruits (avocados, for example) and pressed oils (or the nuts and seeds that they come from) If you are careful about your oils, using them as virgin as possible, using them intelligently (i.e. not as your meal but as a condiment or an ingredient) and learning which ones can be heated without denaturing, you will be fine.
Jewellee Collins It is questionable that we need fat at all since all plants have some natural fat; however, I did not say all fats were bad, I said all oils were. They are not whole foods. All fat contributes to diabetes. Avocados, olives, nuts and seeds are whole foods and are acceptable if you don't need to lose weight. Even if you do, they might be all right. In my "dangerously ignorant" opinion which is shared by many doctors, sticking with whole foods is healthier. It would be my guess that you have been misled by the "paleo" diet currently all the rage. Take my word for it or not but it will lead you to cancer. I don't think any food is worth giving my health in trade for.
Could you substitute the canola oil mostly GMO. For maybe organic olive oil or avocado oil?
This recipe looks wonderful! How high should we keep the heat on the sauce pan?
You guys are making me hungry. I have to try this!
Looks wonderful. What are the fat numbers for total fat and Saturated fat? Thanks
That’s incredible!! That looks like mozzarella I need to try this cheese 😍😍
o my god! this is amazing!!! i HAVE ti try this!!!!!!!!!!
Nice recipe!
it is better to add basil -and other fresh herbs- after cooking in the oven.
btw,thanks a lot for this recipe! i long so much for a meltable vegan cheese.. i miss Frico (potatoes and cheese. google it!).
just curious, when heating the cheese on the stove, doesn't that destroy all the probiotics ?
Yes, it does. The purpose of the probiotics here is for the development of flavor though, not for health. I just make sure to save some yogurt to eat unheated. ; )
Can we make big batches and freeze? Thank you so much 😊
This woman is a genius
Peace… Shalom… Salam... Namaste and Thank You so much for All that you are doing for our Mother Earth 🙏🏻 😊 🌈 ✌ 🌷 ❤
Does it need to sit in water or can it go in a mood in the fridge??
Can you leave the oil out of this recipe and still have a good result?
Does she have any oil free vegan cheeses??? Going with Dr. Mcdougal and Dr. Essylstein diets WFPB no oils. I think her brand is now being made commercially. We tried it from our coop. Sooo delicious but now going oil free. Trying to create something similar. Her dried mix mac and cheese blend oil free turned out delicious btw!!!
Ashlie Smith I too are starting to follow that diet and feel sad I won't be able to continue eating this cheese! 😒
How do you storage the cheese and for how long? Amazing recipe I'm defiantly going to try it! Thank you!
Can i use cornstarsh instead of the tapioca and the orther thing you put in the cheese????
I can't buy cappa carragenan here and mail order is out due to living remotely and postal changes.
What can I use instead please ?
Would agar-agar work ?
If so , in the same quantity ?
Thank you.
Thanks for saving my life.
For how long can I keep the balls? I mean, how many days they most be eaten? Thank you.
doublessly she just fo to add the Zanthum gum to the blender is to stabalize the oil she added to the 24 hr counter top ferment ,, which. BTW is just a second day ferment for the most part . if you do not have the Zanthum gum you can just add the oil the next day upon cooking the entire batch... and I just bought the book !!) like yeahhh.. FINALLY. so that is how I know she added the Zantum gum cause its from her book...
I would love to try this but I'm going to have to round up the ingredients. I wonder if I can find the Carrageenen here in Germany. I know someone mentioned it for home brewing but specialty items are a ted harder to find here. Also, does anyone know if I can bake the cheese for longer than 10 minutes and what's the highest temperature it can withstand without changing the consistency entirely?
This sounds and looks amazing and I can't wait to try it out. I was wondering If I could make a couple of substitutions tho, like agar powder instead of carrageenan which is very hard to find where I live, and any other oil instead of canola, olive oil maybe?
Thanks!
I saw a recipe similar to this with refined coconut oil (=no cocout taste). Wonder about the agar, too. There is a version of mozarella with grated psyllium husks (Flohsamenschalen, hence the name "Flohzarella" in Germany) which is much easier, basically just soaked cashews and soaked grated psyllium husks blended together.
@@Omskanielar Where is this recipe you saw???
Can I use store bought vegan yogurt like plain almond?
You should've put the basil after you took them out of the oven! Otherwise it looks amazing!
Hello Miyoko and Julie, just a question. After blending yogurt, water, oil and salt, and transferring the mixture to the glass bowl, could you please tell me how do you cover it? With a canvas, lid or plastic wrap? Is it ok if I use a large glass jar closed with his cap? Thanks a lot in advance! Cheers.
Thanks!
Wonderful! Thanks a million
I just came across this video I don't give my 2 cents but you guys are super cute I am new to the vegan worldI love it I am glad I found Miyoko and Julie.
Incredible! But there's a remote chance of finding some of these ingredients at my town... ¬¬
I want to try it!!!! :(
+Augusto Crisóstomo You can substitute carrageenan for agar agar.
I get my ingredients from amazon
I made this last week. the taste was amazingly spot on....but the texture was off. It was even worse when it "melted"....which was actually just it getting liquidy-soft. yeah, mine "stretched" just like in the video but It's not remotely chewy or REALLY stretchy like cheese is. I used coconut milk yogurt. I'll make it again for sure. I like Daiya's texture better but I like this flavor better and this is cheaper.
I think that it is like anything else...takes getting used to it. Lately, The Daiya have been giving me horrible indigestion. Turns out that I am not alone. It is probably all of the additives. Who really knows though, right?! LOL
Can I use the vegan yogurt I like / have?? (Without taste and color)??? Do you Let the mixture stand at room temp or in the fridge???
+Andrea Standal yes you can and let it stand at room temp. :)
So in the Video you don’t use rejuvelac, but in the recipe you shared in the link you do. Are both ways possible?
Amazing!
Will yogurt culture this way if you buy it from the store (the coconut or almond yogurt)?
You should be able to use any plain unsweetened (dairy-free) yogurt.
Can i use soy yogurt, not cashew one? Is cappa is healthy?
looks good ,is the book available in the uk?
if i use the agar ... do i put it straight into the pot like the carageenan or do i have to dissolve it in boiling water? if so how much?
Nice, Is there a way to make it more "stringy"
Should the cultured yogurt be cooked on a high heat/low heat? Thanks :)
can i use store bought soy yogurt?
Haven't tried soy yogurts myself, but I've been making yogurt for years (although with dairy milk, sorry, not vegan but I still love watching any cooking video). My experience is that starting with a good bacteria source is the most important thing. If you've got a good local made yogurt that is more fresh, try it. Otherwise just buy powdered bacteria starter and make your own, then you'll be able to continuously harvest a spoon of each yogurt batch you make and continue to culture it forever. I sourced an heirloom bacteria culture from Bulgaria. When you use an heirloom strain it's more hearty and can continue to survive. Some commercial yogurts will degrade each batch because the bacteria isn't dynamic or full enough (not sure on the science terms here, but essentially it isn't a complete and whole strain so rather than reproducing fully it'll lose a bit of its strain each batch).
Hi Miyoko, can you add salt into the mozzarella mixture after it sits for 24 hrs but before cooking?
That looks yummy
How close would you say it compares, in terms of taste/texture, to the "real" thing?
Looks delish!! X
Does anyone know if it also works with bought soy yoghurt??
Can I use Agar flakes instead of carrageenan? I can't find carrageenan or the agar powder.
Is there a video where you do that yogourt ?
Omg I am so jealous lol You are a magician Miyoko
Is the recipe for the soy cashew yogurt in the book too? Also, is the ingredients for most of these cheeses in regular grocery stores or at least in Whole Foods?
And can guar gum or "egg replacer" from whole foods be used instead of carageenan?
You started the recipe with a soy-cashew yoghurt base. Can you make the yoghurt with almond milk? We enjoy vegan cooking but we want to keep soy intake a bare minimum.
Yeah, her recipes work with any plant based yogurt. I, too avoid soy. Cashew milk works incredibly well in her cheese recipes, I find. :)
And almond milk does too, of course. ;)
Kath Urbahn-Hall thank you for the tip!
It would be great a raw version of this recipe
Can we use another oil, maybe coconut, instead of canola?
I could not find the yogurt recipe here...would be nice to include a link to that somewhere.
look up lou corona's almond yogurt recipe on youtube and substitute ingredients or mark rawkuz(i think thats his name,his recipe is a coconut yogurt version)
3 cups of soy milk 1 cup of cashews must stay at 110 degrees. Until it turns into yogurt. For me this mean putting a bowl inside my crock-pot base heat up the oven till 350 and immediately turning it off. All the recipe is not here I think she wants you to get her books. Honestly its a good buy for 8 bucks on kindle.
Ok no worries, I'll check it out! Thx
Can the yogurt be made with another milk and nuts? I'm allergic to both soy and cashews.
mcomeslast can you do hemp milk?
Can this be done without the carrageenan?
Will this recipe work with Rice Milk? Also rice milk yogurt? can’t have soy, Please write back and let me know thanks
I bought coconut yogurt and it worked I'm sure it'll work with rice yogurt 2
is it possible to substitute canola oil with coconut oil?
isnt that the lady from the san diego news?
could the oil be left out to keep the calorie count down?
Does it work with agar - agar instead of carrageenan? what do you think?
Agar cheese won't melt. Always has that kind of artificial quality about it. If your afraid of Carrageenan read this www.thegentlechef.com/iscarrageenansafe.php Its a page from another vegan chef who did extensive research on it. There are still doctors who won't accept carrageenan data Dr. Weil being one of them.
Hi!
You mentionned about Tapioca flour, is not the same thing that tapioca starch right ? :)
Yes!
Could the lecithin be replaced with Aquafaba?
24 hours fermentation at room temperature ?
So where's the recipe? I went to the website and there's no mention. Not of the book or recipe.
Found it here: www.godairyfree.org/recipes/meltable-mozzarella-vegan-cheese-alternative
N
U
I buy soy yogurt, will that work?
it works for me
It should as long as it has live active cultures
Ferment at room temp ? Or fridge ?
Hello that looked pretty nice thank you for sharing this.
As I don`t eat meat I also don`t believe in having animal milk due to what the animals are fed and injected with as this I believe gets into there milk as well,so is there an alternative from using yogurt that has not been made from animal milk please,or am I out of look.
she uses Cashew/soyyoghurt not cows milk Yoghurt!
She uses the soy....but I just bought coconut yogurt from of all places...Walmart! Who knew?!
+Izzaboutchu! I made this recipe quite a few times with Coconut yogurt and it always came out great!!
Good to know! I will give it a whirl. Hubby can no longer have cheese so he has to eat my vegan stuff and is hating it. This might fit the bill for the both of us!
OMG mines are never as hard as those in the video!!! Should I add more tapioca??
I was wondering the same thing. have you tried?
The carrageenan is what allows it to harden (and melt). The tapioca is what gives it its stretchiness.
Please, can you write this recipe, here? Thanks.
Hi, how can I substitute the kappa carragenan? It's really hard to get here in Germany and therefore very expensive. Has anyone tried this recipe with agar agar or carub gum or something?
+Michaela Wepunkt - Miyoko has a recipe for mozzarella on her website that uses agar as opposed to carragenan. This subtle change produces a mozzarella with a better texture, but it doesn't melt when recooked. Worth trying though, as it still tastes fantastic and goes a nice golden brown when baked. Fantastic for caprice salad to boot! (Her website is called 'anartisanveganlife' and the recipe is listed under the name 'Better Buffalo Mozzarella') Good luck!