- Can definitely I think, grate it.
(cheese scraping)
Oh, wow.
Okay.
(upbeat salsa music)
All right.
We've made a lot of different types of cheese
on this channel.
We've made it out of tofu.
We've made it out of cashews.
We've made it out of tato starch.
We've made it out of potatoes and carrots.
And a couple of weeks ago,
I did this really great collab
with Mark from the channel Sauce Stache.
And I tried out his meltable stretchy cheddar.
And I had mentioned in that video
that I wanted to try and make like a halloumi
or a mozzarella. And I have an idea of how to do it.
I just don't know what kind of cheese
this is gonna taste like.
It was going to be more mozzarelli or more halloumi.
Today on The Edgy Veg,
I don't know what the outcome of this video is going to be.
Hey guys, I'm Candice, the edgy veg.
So if you are new here hit that subscribe button.
So we can be friends forever.
I am so excited because today's video is sponsored
by Align probiotic.
You guys have heard me talk about these guys before.
This is their new kombucha on the go
in lemon ginger flavor.
It's so tasty.
I find myself drinking it every single day,
but more on that later.
Let's make some cheese.
Like I said, I did this great collab.
I was very inspired by how easy it was to make
such a tough like grateable spreadable cheese,
because a lot of the recipes
that I've kind of been seeing over the years,
there was a lot of like carrageenan
and fermenting involved.
I thought it was quite simple.
And I want to use his principles to see if I can make,
a similar, but more creamy cheese.
Hopefully the end product will be either a mozzarella
or a halloumi.
The recipe is going to be more or less the same.
We're going to have a liquid.
We're going to have starches
and then things to help
with the cheese flavor.
For the starches,
I have both tapioca and potato.
And the reason for the potato
is because the potato is a lot denser,
but the tapioca tends to help stretch.
So we have both of those.
Then for the liquid,
instead of whizzing carrots with water
to get that orange color,
I decided just to use soy milk.
You can use whatever plant-based milk you like,
but soy milk has a ton of protein.
So I think that's probably better for a cheese.
And then for flavors,
I thought miso, you need some umami.
So I thought white miso might be perfect for this.
Some mustard powder and some onion powder
for the flavor as well.
some MSG, that also helps with the umami.
I know that Mark used this like mushrooms seasoning.
I, you know, if you watch the video,
you know that I didn't have access to that.
So I kind of made my own with dried mushrooms and MSG.
So I'm gonna try doing it with the MSG.
And then of course, salt and lactic acid.
Lactic acid will give you that kind of like
sour aftertaste that cheese has.
And then for added fat,
because you need fat in cheese,
I'm going to use coconut oil.
All right, so I'm just adding everything into my blender.
I have my coconut oil,
then my miso,
my plant-based milk.
Mine is soy milk.
For me when I'm making cheeses
or really cooking anything.
I just prefer soy milk
because of the protein content.
Then I have some onion powder and some mustard powder.
That'll give it a nice little robust flavor as well.
I have my tapioca starch.
(spoon clanging)
I have my potato starch.
(spoon clanging)
And based on what I learned when I made the cheddar recipe,
I've kind of just adjusted the method a little bit.
I find that I really loved the way
that the blender incorporated the recipe last time,
like when I screwed it up.
(laughs)
And so I'd rather blend everything together
and then heat it up.
I think just result in something that's really nice
and smooth and kind of foolproof.
Now I'm going to add my lactic acid and my MSG.
And it might seem that there is a lot of sodium,
but cheese is salty.
So I'm really trying to go for that,
like authenticness.
All right, so let's blend that up.
You might have to go in and scrape down the sides.
Do that until you have something that's very smooth.
(switch clicking)
(blender whirring)
So some of the tapioca starch
or potato starch can get stuck to the side.
So I just like to go in then scrape it down
and blend it again.
(blender whirring)
Now that everything is incorporated,
I don't really have to worry
about clumps when I'm heating this up.
So I'm going to start at like a medium, low heat,
And I'm just going to add the stuff to the pot
and just stir it.
Now I'm going to use,
what I also learned from last time is not to use a whisk
because it's going to get very stretchy right away,
and then you'll be fighting with a whisk forever.
So I'm just going to use a spatula.
(upbeat music)
As soon as it starts to heat up,
it should begin to thicken.
So I kind of have it on medium low.
I'm just going to stir it constantly.
If I find that it is taking too long to thicken,
then I'll turn up the heat a little bit,
but you don't want it to go too fast
that it like burns or anything.
But it should take roughly anywhere
between like five and 10 minutes.
Got to keep it movin',
constantly movin'.
Okay, so we ended up with this like very cheesy,
and I tasted it,
and it tastes like cheese,
but it definitely has this kind of texture
that isn't ideal.
And I also want to make it a little bit stretchier,
so I want to see what would happen
if I put it into my food processor
with the kneading blade.
We are both finding out the outcome of this
at the same time.
(food processor humming)
♪ Too sticky for my blade ♪
(laughs)
Okay, I mean that,
even that like two seconds
definitely smoothed out a little bit.
Maybe I should have used the blade,
the real blade and maybe, you know, what,
in the mold it'll settle.
But I was thinking,
had I left it the way that it was
and kind of like pulled it,
maybe could've made a cheese curd out of it.
I am going to stick this guy into my mold.
So I just have deli cup situation here.
I find that they're super easy because if it gets stuck,
I can just cut it out.
It's fine.
But it's malleable.
So it's easy to get out instead of glass
and then having to spray it with something or whatever.
I'm just gonna slowly transfer it again.
At least it's coming out in one big clump now,
which is great.
If we were to grate this and put it on a pizza,
it would be insane.
So I'm just going to try and like, press it in here.
Just cover it,
stick it in the fridge overnight.
We'll come back in the morning
and see what we have.
Look at (laughs).
It's amazing.
This has been in the fridge for 24 hours.
Look at the texture of it.
It kind of reminds me of halloumi in texture.
But, so my one issue is,
is that I couldn't really get it
to be one uniform shape.
It just kind of clumped.
So I definitely would want to work on that.
But you can definitely slice it.
And it's, you know, sliceable,
it looks like.
I can definitely,
I think grate it.
Oh wow!
Okay yeah,
you can definitely grate it.
Okay so let's,
I think we're going to do the like melty test.
So I'm thinking,
would love to see how it fares
in a like halloumi style, cheese preparing.
So maybe throwing a couple of slices like this
onto a frying pan.
It's really good.
I think we could make it cheesier.
It's definitely there.
I think if this were to be a halloumi,
it needs more salt.
But for a mozzarella,
this is flawless.
Like it's very spot on.
And look at this.
Oooo, we did that.
We did that together.
Fry up a couple of pieces of this.
See how this melts and then come back.
(upbeat music) (food sizzling)
Now I know that you guys have been asking like, Candice,
what do you drink when you shoot every day?
And it's my Align probiotic Kombucha on the go.
But jokes aside,
I am loving this stuff.
It's a really nice way to have something
that you can put into your purse.
That's good for you.
And if you don't want to drink water on the go,
you can just tear it,
open a little packet
and pour it in here.
So these are live probiotics.
They are backed by the science of Align.
And in here we have some fermented yeast,
that's what's giving it that nice kombucha flavor.
And then of course it's nicely rounded out
with the lemon and ginger.
So I've been loving it.
So this guy is dairy-free, gluten-free,
soy-free and only has two grams of sugar per serving.
And one serving is one packet.
So it's just one of these little guys.
So I mean, you can feel good about it.
You're drinking something tasty.
You're helping to boost your immune system
and promoting gut health.
And I can't go wrong with that, right?
So thank you so much again to Align
for always supporting me
and the content that I put out.
All right, so in terms of the melting
for like a mozzarella,
it doesn't really like melt and stretch.
It softens.
(breath blowing)
I wonder what it tastes like.
(breath blowing)
It's definitely firmer.
I think if I want it to melt,
I would have to add
(breath blowing)
like a little bit more tapioca starch, I think.
Or a combination of like tapioca and corn.
(breath blowing)
(fork clicking)
It has a very cheesy mouthfeel.
Yeah, this on a pizza
and like a margarita pizza
would be actually really good dude.
Oh my God.
Yeah, it doesn't really work,
I mean, if you like chunks of cheese in your pasta,
which, I mean, I do.
It's perfect for that.
I wouldn't expect to get
like a cheese sauce out of this though.
It was very, very good.
So the second one,
I fried it up kind of how I used to fry halloumi,
put it on toast or like a baguette.
I would always have it with red pepper jelly.
So I thought that I'm trying to see
if this is anything like a halloumi.
I need all of that together so.
(upbeat music)
When you fry it,
it starts to taste like a latke.
I would lessen the potato starch.
Add more tapioca,
maybe even a little bit of cornstarch
because it kind of just tastes like a latke,
which I mean, I like latkes,
but we're trying to make cheese and not latkes.
It's really good with the red pepper jelly.
So if you are looking
for that kind of like salty kind of cheesy melted,
but not melted that halloumi has
with a red pepper jelly,
it's actually really, really good.
But I think in order for this to be a good halloumi dupe,
I have to get rid of that potato taste somehow.
I think I would just salt the hell out of it
because halloumi is so salty,
but a holy hell,
the texture is more or less there.
I'm very happy with this.
I mean, I think you could make this and as is,
and you won't be disappointed,
but I will leave the updated recipe,
after I finalize this,
in the description box down below.
And yeah, let me know if you like these kinds of videos
where I test recipes with you.
And we do like a test kitchen, science-y video.
Big thumbs up.
If you have any recipe requests,
leave them in the comment section down below.
If you're new here,
hit that Subscribe button
and I'll see you next time. Bye.