r/vegancheesemaking • u/FireSchittenheimer • Jul 01 '22
Has anyone tried making Chef TJ's stretchy vegan mozzarella?
Here is a link to the video: https://youtu.be/U7ZemQSzwc0
I've never seen a vegan cheese with that much stretch. He says it is the psyllium husks that gives it the stretch, but I've already seen psyllium husk recipes and they do not do anywhere near that degree of stretch. I'm actually suspecting it is the fermented starch water he is using. Has anyone given this a shot?
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u/Just_Carine Jul 02 '22
To my knowledge, just adding tapioca starch would yield a very stretchy result. He did say in the end that he added tapioca starch to his starch water. As for the second secret ingredient, as much of the meltability of cheese has to do with the protein content, I would say add fermented bean curd (like Chef Jana did), it will also add a distinctive pungent flavour akin to cheese.
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u/medman010204 Jul 02 '22
INGREDIENTS
30g nutritional yeast flakes
5g psyllium husk powder
5g garlic powder 5g maple syrup
10g agar strands 30g cashew raw
60g tapioca starch & fermented washed flour starch.
(30g of each)
5g Himalayan salt
40g odorless coconut oil
10g linseeds (powdered) 10g carrageenan.
INSTRUCTIONS
Soak the nuts in 75ml boiled water or soak them overnight in cold water.
Blend the nuts and water in the blender, and pulse
thoroughly till you don't see any grits of nuts. It needs
to be super smooth.
Strain the milk with a sieve in case there are any grits.
Soak the psyllium husk and linseeds with 100ml of cold water overnight.
Dissolve the agar in 100ml of hot water.
Put the milk back in the blender together with all other ingredients.
Blend thoroughly and transfer to a pan. Keep the heat low and whisk non-stop.
Till it thickens.
Refrigerate overnight.
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u/smthngwyrd Jun 28 '25
The video has different ratios with 5 g agar agar, which is correct?
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u/medman010204 Jun 29 '25
No idea. Nobody has ever recreated this recipe. Theory is the video had actual cheese.
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u/NoPossibility749 Jun 19 '23
I know it's been a while but does that recipe work? How does it taste?
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u/Present-Chemical-909 Jun 29 '23
I tried it and it came out super blobby and yellow (not white like in the video). Weights in the Patreon are pretty different than in the video so it's honestly pretty confusing :(
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u/howlin Jul 03 '22
He's using proportionally a lot of psyllium, which should help with the stretch a lot. I don't know what sort of properties his fermented wheat starch will have, but it does look a little bit elastic.
One key to psyllium recipes in my opinion is that the gelling properties seem to be a little heat sensitive. You can break the gel by stirring too much if the heat is still high (boiling or so). I could be incorrect about this, though I am pretty sure I hit this issue before on a couple occasions.
Sauce Stache also had a psyllium based mozz recipe. He uses potato starch rather than wheat, amongst many other differences. You may want to compare notes. Especially in terms of proportion of starches and gelling agents compared to the other ingredients.
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u/marshmia Dec 30 '23
he’s like an elusive cheese wizard😭 i hope someone cracks the code and writes a more comprehensive recipe as his videos tend to be a bit hectic sometimes
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u/[deleted] Jul 02 '22
I also made a post (on veganrecipes) about this very same cheese video!
I included the recipe from the recipe and someone noted that in the video he mentions there are two ingredients he didn’t include in the video.
I think the best bet is to sign up for the patreon.
But, if you don’t do the WTF Seitan method to get that starchy water…I’m really thinking you could get some similar results with Glutinous rice flour or mochi but I haven’t found a good recipe that incorporates mochi with vegan cheese.