After the drama from the last video I'm going to need a hug hahaha Check out these groups here for some awesome inspiration to do with your washed flour starch!! The Washed Flour and Other Seitan Recipes and Methods facebook.com/groups/1520295431471858 The Seitanistas facebook.com/groups/2370309879922687/ The Seitan Appreciation Society facebook.com/groups/MakingSeitan/
What is the type of Probiotic you use here Mark? Is it the Acidophilus or a Probiotic 10? You should add this to your store, I checked there before asking. Thank you!
@@JJRocheO The same way a bread proofer can. It's just a matter of maintaining an environment where the little guys you want grow the fastest, and the little guys you don't want have a hard time.
Dude... Watching your videos is costing me lotsa money! So impressed with your Kove sales pitch I bought 3 to use as gifts.... Love your videos! I need one covering all of the additives you use that sorta explains the science of what they each do, why you choose to use them. Pretty please? I like to experiment just need to better understand the basics of what does what.
You can get lactobacillus from making your own sourdough by just using a tablespoon of flour combined with a tablespoon of water and leaving it on the counter til the next day (whereupon you repeat the same step for like 6 days and voila you have sourdough). Also you don't even need a fermentation station, you can just add a dash of this sourdough to the starch water from your video and leave on the counter overnighht. I'm only writing cos I know you like to make everything as simple as possible and not everyone has access to buying lactobacillus.
I absolutely love watching your recipes. I sometimes wish that you would consider using ingredients that are more readily available and affordable to us rural subscribers.
Hi, I really enjoy this channel. You're so creative and innovative and enthusiastic about it all. I really appreciate how you explain everything. Sorry for the drama
I highly recommend a proofing box just like that one. I use it for sourdough all the time, and I've even used it as an incubator to make tempeh. A word of caution, it's best to err on the low side of a temperature range, because I often found it to be a few degrees warmer than what it says on the display.
Charliepi that makes sense, and also most thermostats have a range of tolerance before they kick in or off. I have this bread proofer and have only used it a couple of times so might put a stand-alone thermometer in it next time to check how the temps vary. I use a separate one in my oven too.
Chef Jana uses sour starch for vegan cheese which is common in Brazil but I think is also available in the U.S. This seems to be similar, but I get you're trying to reduce waste here by using the discarded flour-liquid. She has amazing recipes and worth checking out.
@@4dultw1thj0b Seemed to turn out great. She got a lot of flak for it from people in meat alt groups in Facebook. I think it's ingenious and great way to reduce waste.
I was going to just use kraut...I have some in the fridge and its what I normally do at home.. but I wanted to do this fast so I figured the best would be to just go straight for he tablets
Not even on his web site, so I think he's going more for being a sponsor of other people's manufactured foods which is what he does on there ! We are being used to pull in the crowds in the good old American way !
I love all the experiments and magic you do with vegan food! Thanks! Here´s an idea for next experiment, tricky though - oil-free oil/butter for baking...maybe aquafaba base? Would love to see if you can come up with something new (nut butters are great but do not "melt" the proper way, cocoa butter has too strong flavour for some bake goods, other substitutes do not fully replace the butter/oil in some recipes) :)
I just fermented pureed sunflower seeds with sauerkraut juice to make cheeze. It's good in sandwiches. It tastes a little like saueerkraut. I guess I shouldn't be surprised. haha.
That's incredible Mark! Again, you've created something outstanding thanks to your experience and research! I am super happy you've decided to approach this seitan journey in such a well-rounded way! Creative, resourceful and undoubtedly tasty as well! Cannot wait for even more ideas of yours! . Lots of love for both of you! Stay safe and have a nice rest of the week!
Thank you so much Margaret!!! I thought it would be a fun way to end the cheese series and tie up the last video!!! I hope everyone enjoys it because this one was really good!! As always lots of love back!! Thank you always for the kind words!
Absolutely awesome. I broke down and bought the bread proofer a year or so ago because my house is on the cool side in the winter and here is another use for it- score! However do also have a multipot and might try that method too.
That's a great idea, this ccould be done with the water from washing the rice. Maybe even with pasta water ? I wonder if the starch being cooked and the water being salty would be a problem
I'd like to use leftover cooking water too but hmm, that makes me wander if the salt would inhibit the inoculation. His method is cool and innovative, but this may lead to food safety issues that I think a lab needs to test out.
I made this but I did not find the flavor cheesy at all. Next try I will double the Nutritional yeast content ! Maybe my problem is I always bought the well aged cheddar when I was eating cheese, so my palate is not tuned in to 'slightly cheesy' ! Otherwise this recipe is very simple compared to some others that mostly produce vaguely cheesy cheese too ! Going Vegan it's the one single thing that I hate to go without, altho I do eat a little tuna or chicken when I get fed up with beans ! I have a very low tolerance of kitchen messes, so making many recipes is not my thing if it means the kitchen is wasted afterwards ! This cheese recipe is quick & simple - thank you !
@@SauceStache indeed. Little minds will do what little minds will do. You just keep on doing what you do, inspiring people, and let them keep their drama all the way over there!
Hey! So, I’ve been following you on this cheese journey for a while... and I have been waiting to see if you could try out a vegan paneer recipe. (I’m shooting my shot, and I’m hoping you will see this comment!) I miss the actual taste of it, like I know I can replace it with tofu for texture, but it just never fulfills the original taste.
I made super starchy pasta water on purpose last week. Just soaked macaroni. I forgot one batch on the cou ter over night and it had fermented, it was bubbly! Maybe that can be used too, after all it is durum wheat... 😊
I think I'm going to lacto ferment some carrots to get both the lactic acid and colour in a cheap and natural way. I make seitan all the time so I always have wheat starch but I'm going to see if I can find mochi rice flour for the extra stretch. Do you think I could just run glutenous rice through a blender?
I *LOOOOOOOOVE* my KOVE commuter 2 speaker too❣️ It arrived soooo quickly❣️ Even my dog loves it, she is sooooo fascinated by the surround sound and bass feeling! 👏👏👏👏❤️
You might want to be careful as someone also claims you 'Stole' this cheese recipe from her in a post that has now been deleted. I think its one of graces fake profiles she uses to stroke her ego and fuel the fires. I love your vids, made your scrambled tofu yesterday and the texture was a game changer!!
Hi Mark, in the Instant Pot, should I just pour the mix of seitan starch and probiotic directly into the instant pot? Or should I put the mason jar in the instant pot with water at the bottom of it?
I am new to you and being a vegetarian. Could you add the recipes on your post so newbies like me can go buy what we need? THANK YOU for these videos. I am going to try and make Lion's mushrooms Friday loved your video on it.
I love your videos but I’m having a hard time figuring out the right seasonings to achieve the distinct taste of each cheese. Do you have any suggestions on seasonings?
Can you make a video on how to make vegan gummy bears that are ACTUALLY chewy? I've tried to make vegan gummy bears in the past utilizing agar. Well that did not work well. The gummies had this weird soft mushy texture, mushier than jello, nothing like gelatin gummies. My next try was to make vegan gummies using methylcellulose. Even mushier than agar gummies. Worse texture. I've recently discovered another gelling agent called pectin which is normally used for jellies and jams but can be used for gummies.
Great vid. Can't believe how crabby and unkind the folks at the other group were to you. You literally gave them credit and drove many new members to their page (including me) and they acted like it was an attack on them for doing so.
Same here. Unbelievable. Mark asked for permission from the person he got the recipe idea from, and gave a shout-out credit to the guy and the group. What more was he supposed to do?
@@SauceStache Lol! I was just thinking to myself, wait have I been saying it wrong all this time?! Then I thought about all the Hail Seitan jokes and thought that wouldn't make sense. :P
You killed the probiotics by cooking them...You could avoid that by adding them after cooking and cooling down the whole mixture. Try that ;) Nice videos though!
No not at all. Lactic Acid was originally discovered in sour cream. Hence the name "lactic" acid. Even though lactic acid isn't a dairy product itself as its found in human muscle tissue, animal tissue, milk, cheese, and cream and loads of other places... its also made by fermenting some sugars. In the case of powdered lactic acid it is made by fermenting sugar beets. Lactobacillus was discovered by Louis Pasteur (they guy who invented pasteurization) lactobacillus is the bacteria that eats the sugars that create lactic acid. In the case of this vegan cheese we are simply adding the thing that eats starches and turns them into sugars that contain lactic acid and make the starches taste more like cheese.
Dominick the bacteria produce by-products during fermentation that enhance the flavor and those flavors remain. You can make raw cheese from nuts where the beneficial bacteria are not killed, but those cheeses will be more like spreads without cooking in the firming ingredients.
I didn’t get this recipe from anyone. This women is claiming that she invented this method... which is nuts. Using probiotics to ferment food has been done forever. I’ve used this same method to ferment oat milk to make it less slimy. I wish she would just speak to me instead of trying to bash my name. I’ve tried to reach out to her multiple times. I would also love to see this recipe I stole, because this is not much different then how I make a lot of my cheeses.
I deleted it. She was claiming this was her recipe. Which this is not in any way shape or form. Her and her partner banned me from their group and treated me pretty awfully. She doesn’t have any place on my UA-cam channel. She is banned. I don’t deal with bullies
No what is shameful is accusation without proof. I absolutely did not steal this recipe. Amie is stating that this is hers simply because she uses a biotic to ferment the starch, yet that has been a technique used in food for decades. She took that technique from someone else. I used that same technique 4 months ago before I was ever a part of that terrible group to make oat milk. Please find the recipe that matches this. I don't get what those people have against me but they are bullies. I DID NOT steal this recipe and out of 400 videos any time credit is due I give it. Before you blame someone for stealing a recipe do your own research first.
![[No Music] How to Make Chickpea Miso](/img/n.gif)
After the drama from the last video I'm going to need a hug hahaha Check out these groups here for some awesome inspiration to do with your washed flour starch!!
The Washed Flour and Other Seitan Recipes and Methods
facebook.com/groups/1520295431471858
The Seitanistas
facebook.com/groups/2370309879922687/
The Seitan Appreciation Society
facebook.com/groups/MakingSeitan/
Sending you all the hugs!!! That was so mean!
Wait, what drama? Can someone explain?
Huge hug from all of us Mark!!
What is the type of Probiotic you use here Mark? Is it the Acidophilus or a Probiotic 10? You should add this to your store, I checked there before asking. Thank you!
He used acidophilus
I use my dehydrator to ferment cashews like this. Makes incredibly tasty crema for tvp chorizo con papas tacos
Oooo...when can I come over for dinner? 😁
Can you share how you do this, please?
Recipe, please!
Make a tut bro
Yeah how can a dehydrater ferment?
@@JJRocheO
The same way a bread proofer can.
It's just a matter of maintaining an environment where the little guys you want grow the fastest, and the little guys you don't want have a hard time.
I hope you’ll consider doing a Q&A sometime I’d love to hear more about your process of figuring out recipes!!
I second this!
I third this!
@@harryiii3361 CCCCOMBO BREAKER
I’m not even vegan, I just like the creativity
I made an incubator for making yogurt by placing my crockpot liner and lid placed on a heating pad set on medium. Works great
You're like a magician with vegan food. 😳❤
hahaha thank you
Not like. He Is 😂
Dude... Watching your videos is costing me lotsa money! So impressed with your Kove sales pitch I bought 3 to use as gifts.... Love your videos! I need one covering all of the additives you use that sorta explains the science of what they each do, why you choose to use them. Pretty please? I like to experiment just need to better understand the basics of what does what.
You can get lactobacillus from making your own sourdough by just using a tablespoon of flour combined with a tablespoon of water and leaving it on the counter til the next day (whereupon you repeat the same step for like 6 days and voila you have sourdough). Also you don't even need a fermentation station, you can just add a dash of this sourdough to the starch water from your video and leave on the counter overnighht. I'm only writing cos I know you like to make everything as simple as possible and not everyone has access to buying lactobacillus.
I like the idea of using a 'waste' product from making seitan and turning it into a fermented useful ingredient in cheese. Definitely will try this!
I absolutely love watching your recipes. I sometimes wish that you would consider using ingredients that are more readily available and affordable to us rural subscribers.
Kraft Singles eat your heart out! There’s a new sheriff in town!
You can also use a food dehydrator if you put the mixture in a smaller jar, or if you have a big enough dehydrator
YES! Thank you! Love that idea
Hi, I really enjoy this channel. You're so creative and innovative and enthusiastic about it all. I really appreciate how you explain everything. Sorry for the drama
I highly recommend a proofing box just like that one. I use it for sourdough all the time, and I've even used it as an incubator to make tempeh. A word of caution, it's best to err on the low side of a temperature range, because I often found it to be a few degrees warmer than what it says on the display.
Charliepi that makes sense, and also most thermostats have a range of tolerance before they kick in or off. I have this bread proofer and have only used it a couple of times so might put a stand-alone thermometer in it next time to check how the temps vary. I use a separate one in my oven too.
A tiny bit of turmeric would amp up the yellow way more than paprika! An eight or 1/4 of a teaspoon. Gives nacho 'cheez' a very convincing hue. :)
I was thinking why not use turmeric?!
Turmeric always makes things a little green when I use it. Ugh.
Lacto Ba-sill-is
YES!!! This!!
And AYgar AYgar 😁
Auger auger is how I've heard it pronounced.
Chef Jana uses sour starch for vegan cheese which is common in Brazil but I think is also available in the U.S. This seems to be similar, but I get you're trying to reduce waste here by using the discarded flour-liquid. She has amazing recipes and worth checking out.
She also cooks barbeque banana peels so idk...
@@4dultw1thj0b Seemed to turn out great. She got a lot of flak for it from people in meat alt groups in Facebook. I think it's ingenious and great way to reduce waste.
We absolutely have to try this! Looks incredible! 😍😋
Its SOOO good!! you'll lose your mind!!
@@SauceStache ..must really be worth it, haha! 😅😲
Instead of using the acidophilus tablets you could use some kefir or some liquid from fermenting kraut/pickles or whatnot.
I was going to just use kraut...I have some in the fridge and its what I normally do at home.. but I wanted to do this fast so I figured the best would be to just go straight for he tablets
Do you have it written too? It would be cool if you're able to put the ingredients/measurements in description
Not even on his web site, so I think he's going more for being a sponsor of other people's manufactured foods which is what he does on there ! We are being used to pull in the crowds in the good old American way !
I love all the experiments and magic you do with vegan food! Thanks!
Here´s an idea for next experiment, tricky though - oil-free oil/butter for baking...maybe aquafaba base?
Would love to see if you can come up with something new (nut butters are great but do not "melt" the proper way, cocoa butter has too strong flavour for some bake goods, other substitutes do not fully replace the butter/oil in some recipes) :)
Thank you!! I LOVE that challenge!! that would be tough
If anyone can Stache can do it!
I just fermented pureed sunflower seeds with sauerkraut juice to make cheeze. It's good in sandwiches. It tastes a little like saueerkraut. I guess I shouldn't be surprised. haha.
That's incredible Mark! Again, you've created something outstanding thanks to your experience and research! I am super happy you've decided to approach this seitan journey in such a well-rounded way! Creative, resourceful and undoubtedly tasty as well! Cannot wait for even more ideas of yours!
.
Lots of love for both of you!
Stay safe and have a nice rest of the week!
Thank you so much Margaret!!! I thought it would be a fun way to end the cheese series and tie up the last video!!! I hope everyone enjoys it because this one was really good!!
As always lots of love back!! Thank you always for the kind words!
Absolutely awesome. I broke down and bought the bread proofer a year or so ago because my house is on the cool side in the winter and here is another use for it- score! However do also have a multipot and might try that method too.
I’m so excited about this, a good looking and nut free cheese 🧀. I’m so happy 😀
I would love to see your take on vegan Camembert at some point in this series 😍
Dehydrators are great for low heat warming.
YES!! Perfect!
Wowww man, I loved that taste... Just made it. Wonderful and different, maybe because of the lack of miso in every vegan cheese recipe 😂❤
That's a great idea, this ccould be done with the water from washing the rice. Maybe even with pasta water ? I wonder if the starch being cooked and the water being salty would be a problem
I'd like to use leftover cooking water too but hmm, that makes me wander if the salt would inhibit the inoculation. His method is cool and innovative, but this may lead to food safety issues that I think a lab needs to test out.
You wouldn't want to use the water from washing rice because of why you are washing the rice. Arsenic and dirt don't sound very appetizing.
I made this but I did not find the flavor cheesy at all. Next try I will double the Nutritional yeast content ! Maybe my problem is I always bought the well aged cheddar when I was eating cheese, so my palate is not tuned in to 'slightly cheesy' ! Otherwise this recipe is very simple compared to some others that mostly produce vaguely cheesy cheese too ! Going Vegan it's the one single thing that I hate to go without, altho I do eat a little tuna or chicken when I get fed up with beans ! I have a very low tolerance of kitchen messes, so making many recipes is not my thing if it means the kitchen is wasted afterwards ! This cheese recipe is quick & simple - thank you !
Ahhhhhhh you're a culinary genius.
Was totally unnecessary drama (some people live for it) so onwards and upwards. I think the several hundred people who left the group think the same!
Thank you!!! I hate drama, no need for it. A conversation would have stoped anything and everything from happening
@@SauceStache indeed. Little minds will do what little minds will do. You just keep on doing what you do, inspiring people, and let them keep their drama all the way over there!
I missed the drama - what was it? I love Sauce Stache!!
Well, not only hundreds of people left, but also hundreds of people were kicked out of the group, including me. 😄
alternatively you can just use the brine from white kimchi to inoculate the wheat starch
Hey! So, I’ve been following you on this cheese journey for a while... and I have been waiting to see if you could try out a vegan paneer recipe. (I’m shooting my shot, and I’m hoping you will see this comment!) I miss the actual taste of it, like I know I can replace it with tofu for texture, but it just never fulfills the original taste.
This looks stunning. After you left it in the fridge and it becomes sliceable, how is it like with melting?
I love that you do the vegan stuff for your wife
💜💜💜 going to do this for Thanksgiving leftovers
This is so, so, so cool... Thank you so, so, so much. 🙏
Best store vegan General tso chicken. Video idea taste test between biggest brands very entertaining!
And a-whey we go!
I made super starchy pasta water on purpose last week. Just soaked macaroni. I forgot one batch on the cou ter over night and it had fermented, it was bubbly! Maybe that can be used too, after all it is durum wheat... 😊
How do you store the fermented wheat starch and more importantly, what’s it’s shelf life?
I think I'm going to lacto ferment some carrots to get both the lactic acid and colour in a cheap and natural way. I make seitan all the time so I always have wheat starch but I'm going to see if I can find mochi rice flour for the extra stretch. Do you think I could just run glutenous rice through a blender?
I *LOOOOOOOOVE* my KOVE commuter 2 speaker too❣️ It arrived soooo quickly❣️ Even my dog loves it, she is sooooo fascinated by the surround sound and bass feeling! 👏👏👏👏❤️
I love your videos! You are, indeed a wizard!
Thank you so much!!!
My man!
haha thank you
You might want to be careful as someone also claims you 'Stole' this cheese recipe from her in a post that has now been deleted. I think its one of graces fake profiles she uses to stroke her ego and fuel the fires.
I love your vids, made your scrambled tofu yesterday and the texture was a game changer!!
Thank you! I’ve seen. This recipe isn’t stolen.
@@SauceStache No im sure it isn't. Just making you aware. :) Keep the awesome content coming
I wonder why you don't have blender companies sponsoring you 🤔
Hi Mark, in the Instant Pot, should I just pour the mix of seitan starch and probiotic directly into the instant pot? Or should I put the mason jar in the instant pot with water at the bottom of it?
I am new to you and being a vegetarian. Could you add the recipes on your post so newbies like me can go buy what we need? THANK YOU for these videos. I am going to try and make Lion's mushrooms Friday loved your video on it.
I think this guy is a genius 0_o
Can we do a video where you use the starch water as a basis for like bacon for example? Trying to have as little waste as possible
Can we see it melt?
Is sour dough starter close to washed flour starch? Love your channel!
What can you use instead of this for the starch to make this gluten free?
You can use a tapioca starch? You can also buy wheat starch... it should be gluten free or low gluten I believe.
this is crazy omg !!
Its wild right??!
Lo tengo que hacer ..😋🙌🏻
Nice! Thank's
I love your videos but I’m having a hard time figuring out the right seasonings to achieve the distinct taste of each cheese. Do you have any suggestions on seasonings?
Does it melt if you cook it?
Can you make a video on how to make vegan gummy bears that are ACTUALLY chewy?
I've tried to make vegan gummy bears in the past utilizing agar. Well that did not work well. The gummies had this weird soft mushy texture, mushier than jello, nothing like gelatin gummies. My next try was to make vegan gummies using methylcellulose. Even mushier than agar gummies. Worse texture. I've recently discovered another gelling agent called pectin which is normally used for jellies and jams but can be used for gummies.
Great vid. Can't believe how crabby and unkind the folks at the other group were to you. You literally gave them credit and drove many new members to their page (including me) and they acted like it was an attack on them for doing so.
I joined too but lasted about 5 minutes. I said my piece and flounced! 😀
Same here. Unbelievable. Mark asked for permission from the person he got the recipe idea from, and gave a shout-out credit to the guy and the group. What more was he supposed to do?
@@amiebako5036 Why don't you ask him, Grace?
FYI, to be clear, my comment is in response to Ron Esquarra's comment about the previous video.
Amie got scared and deleted her comment lol.
Can the Agar Agar be replaced by Kappa Carrageenan?
Cool you are the best💋love from egypt
Wow, thank you!
«Lactobasillus» is the pronunciation. 😊
Can it go from solid cheese to melted? or is the melty-ness just from the unset cheese initially?
Sous vide would work for the fermentation.
At 5:16 did I hear correctly if I heard you say natto? Isn't this fermented soy? Or was it natto starter?
It's probably annatto powder, it's what they use to dye cheddar cheese orangey yellow
Can I use a yogurt maker?
any chance you can replicate Kraft cheese spread :)
Amazing!!
Is this like a cheddar?
Can you share recipe on how to make sour flour?
Why do you pronounce seitan as say-tawn? Just curious.
Because I generally am bad at pronouncing things haha
@@SauceStache Lol! I was just thinking to myself, wait have I been saying it wrong all this time?! Then I thought about all the Hail Seitan jokes and thought that wouldn't make sense. :P
Also how I pronounce it!
@@logan2113 It's wrong, but okay!
@@TomReinke89 tomatoes tomatoes 😂
Can you possibly use a crockpot for the fermentation process
It may be too hot
Can you tell me at 5:06 you named a ingredient After the tapioca starch, what was the ingredient? You said a teaspoon of it.
A teaspoon of salt
104°F is 40°C
Omg, yummmmmmmm!!😍😋
It’s Lacto-Bah-silly-iss.
Lakto-ba-sillis is how you pronounce it 😉
If the texture is anything like too solid pudding then this probably not for me.
i wanna eat
Everything can go vegan for him
You killed the probiotics by cooking them...You could avoid that by adding them after cooking and cooling down the whole mixture. Try that ;) Nice videos though!
Doesnt a laco- probiotic imply it is a dairy product ?
No not at all. Lactic Acid was originally discovered in sour cream. Hence the name "lactic" acid. Even though lactic acid isn't a dairy product itself as its found in human muscle tissue, animal tissue, milk, cheese, and cream and loads of other places... its also made by fermenting some sugars. In the case of powdered lactic acid it is made by fermenting sugar beets. Lactobacillus was discovered by Louis Pasteur (they guy who invented pasteurization) lactobacillus is the bacteria that eats the sugars that create lactic acid. In the case of this vegan cheese we are simply adding the thing that eats starches and turns them into sugars that contain lactic acid and make the starches taste more like cheese.
Anybody else seeing the sock puppet accounts most likely being deployed by the very person who started all of this drama?
yeah they are absolutely nuts
@@SauceStache You're too pure, sir. You don't deserve any of this.
I wonder how many gadgets have
Doesn’t the cooking kill the good bacteria? Couldn’t you just skip it then?
Dominick the bacteria produce by-products during fermentation that enhance the flavor and those flavors remain. You can make raw cheese from nuts where the beneficial bacteria are not killed, but those cheeses will be more like spreads without cooking in the firming ingredients.
@@carolynblakeney966 Thanks!
You’re brilliant
Lacto-ba-cil-lus
Bass silly ass 😁
Lack-toe-back-SILL-us
Lack-toe-back-silly-us Acid-off-ill-us
Ba-silly-us.
Boom perfect! thank you! now I know
A lot of taca taca 🤦🤣🤣
post the creds from the lady who you got this recipe from!!!
I didn’t get this recipe from anyone. This women is claiming that she invented this method... which is nuts. Using probiotics to ferment food has been done forever. I’ve used this same method to ferment oat milk to make it less slimy. I wish she would just speak to me instead of trying to bash my name. I’ve tried to reach out to her multiple times. I would also love to see this recipe I stole, because this is not much different then how I make a lot of my cheeses.
you are so cute
Just eat cheese lol
okaaaay, are we NOT talking about Amie Bako, then? no shout-out? just making things clear here
Seriously. I saw she commented on here yesterday, but now I can't find it. I hope it wasn't deleted?
I deleted it. She was claiming this was her recipe. Which this is not in any way shape or form. Her and her partner banned me from their group and treated me pretty awfully. She doesn’t have any place on my UA-cam channel. She is banned. I don’t deal with bullies
So shameful to see you copy someone else's recipe without giving any credits!
No what is shameful is accusation without proof. I absolutely did not steal this recipe. Amie is stating that this is hers simply because she uses a biotic to ferment the starch, yet that has been a technique used in food for decades. She took that technique from someone else. I used that same technique 4 months ago before I was ever a part of that terrible group to make oat milk. Please find the recipe that matches this. I don't get what those people have against me but they are bullies. I DID NOT steal this recipe and out of 400 videos any time credit is due I give it.
Before you blame someone for stealing a recipe do your own research first.