Wow, thank you so much for this wonderful demo! I am 53 years old and for the first time in my life I have become vegan and I love it. I was a meat eater, then a vegetarian, and now vegan for a month! It is people like this young man who inspire and make veganism even more enjoyable! I am making the mozzarella right now! Thank you so much Jay Astafa!
Bravo belatedly Jay for this great cooking demo at the Veg Fest which I had missed there. Kudos on your new all vegan restaurant 3 Brothers Vegan Cafe in Copaigue, NY!!
Wow, mozzarella in carrozza was my favorite dish growing up. My Italian mother used to make it for me all the time. So nice to see this vegan version, I am going to make it!
We couldn't be more thrilled about this response to our segment. Subscribe to our channel for more features on Italian vegan recipes, with our Producer & Correspondent, Lucia Grillo, who is vegan!
Hi jay I subscribed to your channel but cannot find any of your other cheese recipes for me to make!!! Can you please tell me how I get all of your other vegan cheese recipes so I can make them as well like your mozzarella recipe!!! Ty for your time...
my signature fresh cashew milk mozzarella recipe video! June 08, 2015 in Vegan Cheese Back in March I did a mozzarella demo at the New York City Vegetarian Food Festival. The demo was taped by the show Italics. At jay astafa catering, I use this everywhere for the menus that I create. This is a mozzarella that tastes amazing in it's raw form and melted form. Recipe is in the video below. One thing that is not clear in the video, is to use refined coconut oil. You don't want your cheese tasting like coconut! I hope you all try making this mozzarella recipe at home! (TAKEN from Jayastafa.com
1000g2g3g4g800999 I believe you are misinformed on this issue. Both degraded and undegraded, "food grade" carrageenan have been implicated in animal models and in human in-vitro studies to cause gastrointestinal pathology, and this includes colorectal tumors, inflammation resembling inflammatory bowel disease, and ulceration. This is induced when used in small amounts. Mr. Astana is using very large concentrations of K carrageenan, much greater than used in the food processing industry. He is using it as an ingredient. At this time, I certainly do not believe that the undegraded form he is using is safe for food use, and would hope he would source an alternative, as all forms of carrageenan have demonstrated negative effects. This has been demonstrated often enough to cause petition to the FDA for removal. This from the USA FDA: It is of further concern that administered carrageenan is reported to inhibit the activity of complement, exert cytotoxic effects on macrophages, suppress delayed hypersensitivity reactions in some tuberculin sensitive animals, activate factors causing procoagulant activity in human blood platelets, increase vascular permeability, and liberate kinin in vitro, all of which point to the possibility of the generation of toxic effects that could cause adverse responses following the oral consumption of carrageenan if, during pregnancy or in the presence of infectious challenge or metabolic disorder, appropriate amounts of carrageenan should be absorbed from the gastrointestinal tract. Carrageenan is currently GRAS, or general recognized as safe. It has not been adequately assessed for potential ill effects. The FDA committee is reevaluating this status for carrageenan.
+Romany1111 Why is it wrong? The info is quite detailed. Follow Your Heart seems Committed to safety. This reminds me of the unfounded fears about soy based on the smear campaign by the Weston Price Foundation. Some will believe the negative despite proof to the contrary. But everyone is allowed to make up their own minds as to what they put in their bodies.
Wouldn't letting the milk set out covered with a cheese cloth be enough bacteria for this recipe? I make cultured vegan yogurt I don't add any bacteria. Bacteria is already available.
I made this yesterday, same result, very floury. Today I remelted the balls in the microwave then continued to cook gently on the stove for about five minutes, didn't bother making balls just tipped it all into a container to make a block. It's lost the flouryness, but doesn't seem particularly stretchy. Tastes great though. Looking forward to using it later this week on pizza and in toasties. I think I just hadn't cooked it for long enough for the starch to incorporate.
Try heating your batch slowly. Gradually increase the heat, stirring constantly with a large silicone whisk. It’s almost ready when the heat reaches medium and the mozzarella starts separating from the sides. Cook for 60 seconds, then form into desired shape.
@@joeb4142 thanks! I don't think I'll have the patience to make this again any time soon and my original comment is 6 years old lol, but I will keep it in mind
I would suggest agar agar in place of the carrageenan. Or you can skip it entirely. the end result is very soft and not sliceable, but the tapioca starch still gives it a nice melty-stretchy thing. And I don't use anywhere nearly that much oil and I don't use coconut oil since it doesn't make any sense to give up high saturated fat cow's milk cheese just to replace it with high saturated fat coconut oil based cheese. Both will clog up your arteries. But I guess if you absolutely will not go vegan unless you can get cheese with the same taste and mouthfeel as high fat cow's milk cheese, this cheese far superiors because it at least doesn't come with a large amount of inhuman cruelty as a primary ingredient.
papparocket if you don't mind could you tell me how you make yours specifically (amounts), like exactly how much oil and agar agar you do use. I agree on the oil thing and also think agar agar is better. MUCH appreciated
There are hundreds of recipes for vegan mozz that call for about 5 ingredients and are ready in minutes. This is unrealistic for the average home cook.
It seems pretty easy to me, and not long to wait for the finished cheese. I'm currently making aged vegan camembert (2-3 weeks) and vegan roquefort (5-8 weeks).
Wow, thank you so much for this wonderful demo! I am 53 years old and for the first time in my life I have become vegan and I love it. I was a meat eater, then a vegetarian, and now vegan for a month! It is people like this young man who inspire and make veganism even more enjoyable! I am making the mozzarella right now! Thank you so much Jay Astafa!
Bravo belatedly Jay for this great cooking demo at the Veg Fest which I had missed there. Kudos on your new all vegan restaurant 3 Brothers Vegan Cafe in Copaigue, NY!!
I love it! I love the way he uses old pots and doesn't do everything like a ballet dancer like other chefs.
Wow, mozzarella in carrozza was my favorite dish growing up. My Italian mother used to make it for me all the time. So nice to see this vegan version, I am going to make it!
Just amazing! Happened to find this link I had saved. I met Jay at Seed last year & what an inspiration he is!
So glad I found this gain after losing all of my bookmarks recently. Been meaning to try this out for a while now. It looks lush.
We couldn't be more thrilled about this response to our segment. Subscribe to our channel for more features on Italian vegan recipes, with our Producer & Correspondent, Lucia Grillo, who is vegan!
Thank you Jay!
Awesome! Thank you for sharing!
there should be more vegan versions of dairy so that all can understand that being vegan doens,t mean to compromise on taste
...? :)
روووعة تسلم ايدك بجد تحفة😋😋👌👍🌹🌹🔔🔔🔔
Recipe at 5:34
Thanks my friend!
If you go to Jay's website he tells you to use REFINED COCONUT OIL so that your mozarella doesn't taste like coconut!!
refined is bad!
annupamaa krishnaswami not true
kitchen.nutiva.com/virgin-vs-refined-coconut-oil-5-things-you-need-to-know/
All coconut oil is bad.
would sunflower lectin work in place of soy? and at the same quantities?
Hey Jay, this looks so good can you please post a printable recipe for your Mozzarella cheese ? Thanks so much
Recipe at 5:34
Hi jay I subscribed to your channel but cannot find any of your other cheese recipes for me to make!!! Can you please tell me how I get all of your other vegan cheese recipes so I can make them as well like your mozzarella recipe!!! Ty for your time...
my signature fresh cashew milk mozzarella recipe video!
June 08, 2015 in Vegan Cheese
Back in March I did a mozzarella demo at the New York City Vegetarian Food Festival. The demo was taped by the show Italics. At jay astafa catering, I use this everywhere for the menus that I create. This is a mozzarella that tastes amazing in it's raw form and melted form. Recipe is in the video below. One thing that is not clear in the video, is to use refined coconut oil. You don't want your cheese tasting like coconut! I hope you all try making this mozzarella recipe at home! (TAKEN from Jayastafa.com
I do not have soya lecithin powderbut have liquid. What will be the conversion of powder to liquid.
While cheese in soaking in the brine where is it stored? Refrigerator or countertop?
Bravooo!!! 👍👍👍💕💕💕
what was the crumb he was dipping the soaked bread into?
What's the yield of this recipe? :)
is it stringy once it melts?
Love you. Can I have the exact recipe?
@ 0:37 1 cup soaked cashews
@ 0:45 1 cup cashew
So 2 cups cashews total, is that right?
what can we use instead of soy powder ?
How long did he say he put the mozzarella in the brine?
Hi, can I add sunflower lecithin instead?
Wow. Carrageenan is rough on the digestive tract. Glad I found this out prior to eating at his place!
Romany1111 Only degraded carrageenan, which isn't used in food anywhere.
1000g2g3g4g800999
I believe you are misinformed on this issue. Both degraded and undegraded, "food grade" carrageenan have been implicated in animal models and in human in-vitro studies to cause gastrointestinal pathology, and this includes colorectal tumors, inflammation resembling inflammatory bowel disease, and ulceration. This is induced when used in small amounts. Mr. Astana is using very large concentrations of K carrageenan, much greater than used in the food processing industry. He is using it as an ingredient. At this time, I certainly do not believe that the undegraded form he is using is safe for food use, and would hope he would source an alternative, as all forms of carrageenan have demonstrated negative effects. This has been demonstrated often enough to cause petition to the FDA for removal.
This from the USA FDA:
It is of further concern that administered carrageenan is reported to inhibit the activity of complement, exert cytotoxic effects on macrophages, suppress delayed hypersensitivity reactions in some tuberculin sensitive animals, activate factors causing procoagulant activity in human blood platelets, increase vascular permeability, and liberate kinin in vitro, all of which point to the possibility of the generation of toxic effects that could cause adverse responses following the oral consumption of carrageenan if, during pregnancy or in the presence of infectious challenge or metabolic disorder, appropriate amounts of carrageenan should be absorbed from the gastrointestinal tract.
Carrageenan is currently GRAS, or general recognized as safe. It has not been adequately assessed for potential ill effects. The FDA committee is reevaluating this status for carrageenan.
+Romany1111 followyourheart.com/is-carrageenan-safe/
+radradrudy Wrong.
+Romany1111 Why is it wrong? The info is quite detailed. Follow Your Heart seems Committed to safety. This reminds me of the unfounded fears about soy based on the smear campaign by the Weston Price Foundation. Some will believe the negative despite proof to the contrary. But everyone is allowed to make up their own minds as to what they put in their bodies.
Wouldn't letting the milk set out covered with a cheese cloth be enough bacteria for this recipe? I make cultured vegan yogurt I don't add any bacteria. Bacteria is already available.
awesomeness
Where can you get vegan acidophilus?
We're not sure.You might try any of the health food stores or drugstores.
GREAT MOZZARELLA!!!!!!!!!!!!!!!!!!!!!!
a superb vegan mozzarella
Excellent Thank you
has anyone made this? I tried it today and my mixture went so floury and not really stretchy at all. followed his instructions to the letter.
I made this yesterday, same result, very floury. Today I remelted the balls in the microwave then continued to cook gently on the stove for about five minutes, didn't bother making balls just tipped it all into a container to make a block. It's lost the flouryness, but doesn't seem particularly stretchy. Tastes great though. Looking forward to using it later this week on pizza and in toasties. I think I just hadn't cooked it for long enough for the starch to incorporate.
Try heating your batch slowly. Gradually increase the heat, stirring constantly with a large silicone whisk. It’s almost ready when the heat reaches medium and the mozzarella starts separating from the sides. Cook for 60 seconds, then form into desired shape.
@@joeb4142 thanks! I don't think I'll have the patience to make this again any time soon and my original comment is 6 years old lol, but I will keep it in mind
@@ScoiataeI 🤭
Estará muy rico pero no entiendo nada.Subtitulos por favor
What is this mans insta ??
Как его зовут???
Василиса Никон Jay Astafa
lactic acid is vegan?
daniel gc yeah lactic acid isn't in dairy only, there's plant lactic acid too :)
We learn something new everyday, if lucky. Thanks for the schooling, Holly!
daniel gc You're most welcome!
Yes it's just a byproduct of fermentation
I would replace the carrageenan with flax.
kemuna p can you do you this?
no
I would suggest agar agar in place of the carrageenan. Or you can skip it entirely. the end result is very soft and not sliceable, but the tapioca starch still gives it a nice melty-stretchy thing. And I don't use anywhere nearly that much oil and I don't use coconut oil since it doesn't make any sense to give up high saturated fat cow's milk cheese just to replace it with high saturated fat coconut oil based cheese. Both will clog up your arteries. But I guess if you absolutely will not go vegan unless you can get cheese with the same taste and mouthfeel as high fat cow's milk cheese, this cheese far superiors because it at least doesn't come with a large amount of inhuman cruelty as a primary ingredient.
papparocket if you don't mind could you tell me how you make yours specifically (amounts), like exactly how much oil and agar agar you do use. I agree on the oil thing and also think agar agar is better. MUCH appreciated
Won’t work dumbass
Stole it from Miyoko
There are hundreds of recipes for vegan mozz that call for about 5 ingredients and are ready in minutes. This is unrealistic for the average home cook.
It seems pretty easy to me, and not long to wait for the finished cheese. I'm currently making aged vegan camembert (2-3 weeks) and vegan roquefort (5-8 weeks).
It makes quite a bit and you can freeze it extra balls
his coconut oil was yellow what the f
:)
Great, but be prepared to spend $60 bucks for initial purchase of acidophilus powder, kappa carrageenan, and beet lactic acid.
seemed like he just copied miyoko, except cultured with powder rather than yogurt.
I am vegan, but the carrageenan is bad for Health.
Please recipe without carrageenan
HE IS NOT VEGAN!!
Jenny S so what who cares lol 😂
his voice is so irritating,