- Like very viscous cheese, this is crazy.
(upbeat music)
Sometimes, you are on the internet and you're like,
"Oh, this person's really cool and makes recipes like I do
"and I think that I want to be friends with that person."
That happened when I met Mark from Sauce Stache.
Hey guys I'm Candice, The Edgy Veg
and welcome back to my channel.
I'm so excited because I'm doing a collaboration
with Mark from the channel Sauce Stache.
And I think he's so cool
and I love his videos and I love his recipes.
He's kind of on this kick lately of trying to turn food
and strange ingredients into vegan versions
of like bacon and cheese and beef and that sort of thing.
So, we're kind of on the same page there.
Well, he messaged me on Instagram and was like,
"Candice, I think that we should hang out
"over Zoom and talk about doing a collab together."
So, we hopped on a call
and we decided that it would be really cool
if he made one of my recipes
and I made one of his.
So today I'm going to try and replicate
meltable stretchy cheddar.
All right, at first, when I watched this video,
I don't know why, but I thought it was more complicated
than it actually is.
I don't know if I just wasn't fully paying attention,
which does happen when I watch things,
I tend to multitask.
But this is actually quite an easy recipe.
Aside from the mushroom powder and the lactic acid.
It's all really simple ingredients
that you can find in most places.
And then for the lactic acid and the mushroom powder,
you could probably go to an Asian grocer or order it online.
What we have here are carrots and that is for color.
So we're going to make like a carrot juice to, you know,
dye our cheddar.
For umami flavor, we have some olives, salt,
lactic acid and mushroom powder.
So, there's a mushroom seasoning that you can buy
and it's very popular in, or you can find it
in a lot of Asian grocers and specialty grocers,
which is really where I love to shop anyway
because they have everything.
Thanks to the state of the world,
I did not have access to that.
So what I did was I blended together, well, okay,
I shouldn't lie.
I didn't do it, Molly did it.
Molly blended together
dried mushrooms and a little bit of MSG.
So, that's the same type of thing as mushroom seasoning
and I messaged Mark
and I told him what I was going to do
and he was like, "That should be perfect."
So there we go.
So we have some coconut oil,
exactly like a lot of my cheese recipes,
corn starch and potato starch.
And this will help it to be nice and cheesy
and kind of like that stretchy consistency
and it should also help it melt.
And then, I'm going to do my little spin on it
after we've tasted it.
(water pouring)
One cup water and Kalamata olives.
Just make sure, you know,
the pits are not in them or else
you're going to blake, blake your brender?
Break your blender.
And then we have some olive oil
and this is, according to his recipe, is one tablespoon.
And what I'm going to do is blend that
and then run it through a nut milk bag or a fine mesh sieve,
or you can use cheese cloth as well.
And let that sit because what we want is the oil on the top.
(blender whirring)
(liquid pouring)
So you want, you know, that oil,
so I'm just trying to, without pushing it through too much,
you know, get some of that oil out of there.
Okay, now I just kind of put the nut milk bag
over the sieve,
just so that there is some structure
and it doesn't just fall in.
And then again, the spoon, kind of help it through.
I just tend to like, move it around,
but not push any of it through.
So I'm just very gently squeezing that,
trying not to get too much of that olive through.
So I'm going to let this sit while I make
all the other components
and hopefully the oil and the water
will separate rather quickly.
Okay, we are going to do the exact same thing
with one carrot and water.
And what this is going to do is give it that orange color
that we want in a cheddar style vegan cheese.
Literally the exact same thing,
Add in the water, pushing it through the sieve first,
then the nut milk bag to get,
make sure that there's no, like, pieces in it
and then move on to the spicing.
(blender whirring)
(dogs barking)
The dogs are very excited about the cheddar,
fake cheddar cheese recipe.
All right, the next thing that we need to add
is the spices to help get, like, a nice umami flavor
and that kind of sour flavor
that we will get from the lactic acid.
So this is the lactic acid,
it kind of just looks like salt.
It's sour so when I talked to Mark, he said,
"You know, it can be sour,
"so you can use less if you need to."
So I'm going to start with,
I'm gonna start with one teaspoon.
His recipe says two but I'll taste it
and kind of go as I need to and add more.
And then the mushrooms.
This is the mushroom and MSG.
If you don't like MSG, you're sensitive to MSG,
you can leave that out, that's fine.
So just mix that all together
and now you want to set that aside.
So we have our three components here.
Now I'm going to melt my coconut oil.
This is three tablespoons.
I'm just going to do it in this tiny pot.
I don't have a microwave, so I can't do it in that.
So what I'm going to do is add my carrot juice
and then I'm gonna kind of skim a tablespoon of the fat
off the top and add my seasonings
and just whisk them together.
If you are sensitive to my whisk,
now is a great time to take your ear buds out.
(liquid pouring )
And I'm going to go ahead and add my lactic acid
and my mushroom, and then the salt.
(glass tin clatters)
And I'm going to give that a whisk.
(Candice whisks)
So because of my mushroom powder,
I do have a little bit of this debris in here.
So what I'm going to do is I'm going to heat this,
and that way we can get that mushroom flavor
into the mixture,
and then I'm going to strain it one more time to get those
kinds of chunks of mushroom out.
Okay, I'm just going to, like I said,
strain this through another sieve
just because I don't want my cheese
to have these pieces in it, obviously.
So, I have this over a low heat
and what I'm going to add in is
corn starch and potato starch.
So one cup of potato starch
and one tablespoon of corn starch.
(Candice whisks)
And then I'm going to add the potato starch as well.
Because starches tend to clump,
I'm trying to like slowly, while I'm whisking, add them in.
Like see how that happened? (chuckles)
It's very clumpy and I'm going to be here for years
trying to unclump this.
I've never used a starch so I didn't
kind of thin it with water first.
So, what I'm thinking of doing
is just adding this to the blender.
When I make my cheeses, I do it all in the blender,
especially when I'm using starches
'cause it's just a lot easier.
So I'm going to blend this in the blender
and then bring it back to the pot.
(blender whirring)
So what we have here is a very thick,
very viscous cheese.
This is crazy.
His was more of a pale yellow.
Mine is not so much pale,
it's kind of like a bright orange.
I still have a couple chunks in it,
so we're just gonna work those through.
But I think this is more or less ready to go into the mold.
I'm gonna give it a little tasty test.
Tastes like cheese. (chuckles)
There is definitely like a sour kind of after taste
on the tongue there at the end,
but it's very cheesy,
and this is going to make a bomb grilled cheese.
I wanted to kind of taste test his version
and then add a couple of things to the recipe
that might be fun.
So, instead of adding saran wrap to two glass ones
to kind of help them pop out,
I figured if they have any issues popping out of the mold,
these are plastic and I can just cut them
and then I don't have to use saran wrap.
I think I probably, with a blender,
worked in too many air bubbles.
What a great way to make Swiss cheese.
I am going to let them set.
I'm gonna put them in the fridge
and let them set overnight.
I want the flavors to really, really mix.
So, I'm gonna stick these into the fridge
and come back tomorrow.
All right. So it's the next day, obviously,
'cause my outfit has changed.
Last night I realized I forgot to add coconut oil
to the cheese that I made.
So, it was very late
and I didn't want to do it at midnight.
So, Molly made Mark's cheese for me,
according to his instructions, adding coconut oil.
So, we have two now.
So I'm gonna do a little taste test of both.
And then I'm thinking of smoking a little bit of each one.
And then because I want to see the stretchiness of it,
I'm going to make a grilled cheese with it.
This comes right out.
I stuck these in the freezer for about two and a half hours
'cause Mark did say that, you know,
he freezes it for a couple hours to grade it,
but I mean, they're not frozen,
they are kind of just like, they almost look like Jell-O.
Ooh.
So Molly did this one over the stove with a whisk,
not with a blender,
and I think that that definitely makes a huge difference.
I blended the heck out of this,
so you can see that from the bubbles.
So there's bubbles throughout.
There are no bubbles here really,
but this ended up with a tougher cheese, like,
which also could be because of the coconut oil,
but I think definitely also because of the blending.
And this one is a little bit softer.
I already am thinking about ways that I could turn this
into a mozzarella.
It's really cheesy.
The texture is a bit off 'cause of the coconut oil
that I forgot to put in,
but the flavors is there and like, yeah,
there's definitely, I think it's going to be really nice
when it's melted.
This one's creamier,
it's definitely creamier. It's really good.
Oh, there we go.
I'm letting it kind of come to room temperature to,
or like warm up in my mouth to get the flavor.
I find sometimes when something's really cold,
you can't even really taste it.
All right. So that's kind of the verdict for those.
I mean, I think this is really good.
I would definitely spread this onto some bread
and make a grilled cheese sandwich or a cracker,
I would definitely use it.
And I'm going to make a grilled cheese sandwich
and see how it melts.
As promised, I am going to try and smoke this cheese.
I have hickory and applewood chips.
I'm going to do the hickory, I think.
I dunno why, it's just calling to me.
I'm just using my smoking gun and a cloche.
If you don't have a cloche but you have a smoking gun,
you can just use like plastic wrap
or something with a lid to put it in there.
And I think I'm going to let it sit for about 12 minutes.
(smoking gun buzzes)
Yeah, baby.
Ooh, the smoke here smells so good.
All right. So I've smoked both this one.
This one seems pretty thick,
I think it might have to, it might need more time smoking,
and this one is a bit softer,
so I think that it's going to be,
I think it's gonna be okay.
I would be very curious to see if I used
like a saran wrap or something,
and smoked it overnight.
Oh! Oh, it's very nicely smoked,
it just adds like a little bit of something.
It just like, it's not very obvious,
but I wouldn't be like, "Oh my God! It's smoked."
Oh, actually, that one I can taste the smoke.
Like I can tell you that (indistinct).
But on this one,
it just kind of rounds out the flavor.
It's very good.
I would definitely spread this all over a cracker,
make a grilled cheese with it.
So I couldn't get it to stretch
the way that he has it in his thumbnail,
but don't let that like discourage you at all.
It tastes like a cheddar grilled cheese sandwich.
Like it's really, really good.
Thinking of using some of these ideas
that I learned thanks to Mark,
and making like, almost like a mozzarella
or a halloumi with it, I'm kind of testing that out.
So if you wanna see me kind of experiment with that,
leave me a comment down below
and I'll make sure that that happens for you.
Make sure that you go check out Mark's channel.
The name is Sauce Stache.
I'm going to link his channel
down in the description box below.
He has so many awesome recipes,
he makes bacon out of almost anything.
Impossible foods, burger at home,
and he has made chicken out of oranges,
I think it was.
Yeah, he's a pretty cool guy.
Let him know in the comments section
that The Edgy Veg sent you.
If you aren't subscribed to me,
you should definitely subscribe to me as well,
and him. Subscribed to both of us, we're friends.
If you love this channel,
you'll definitely love his channel.
If you want more collabs,
give this video a big thumbs up
and I'll see you next time.
Bye.
I made some mean grilled cheese sandwich.
I don't know why it's mean. Is it grumpy? Is it hormonal?
I know I can beat me when I'm hormonal.