AGAR AGAR VEGAN BUFFALO MOZZARELLA | Connie's RAWsome kitchen

As promised here is my recipe on a agar mozzarella recipe. I know I can even improve this recipe even more. But for now here we go I hope you can enjoy it.
recipe below
In a nutri-bulet or a blender combine these ingredients and blend together till creamy..
1 cup + 1 tbsp. almond milk ( I used freshly made )
5 tbsp tapioca starch
1/2 teasp. nutritional yeast
1/4 teasp. dehydrated onions
1/2 teasp. salt
5 TBSP coconut oil ( i used cold pressed )
1/2 teasp. xanthan gum
in a small sauce pan add 1 cup water with 3 TBSP of agar agar powder and cook on a med. to lowish heat till the agar is dissolved...then lower heat and cook covered for a few more min.( about two more min.) always keeping an eye on it. You will know it's ready with it looks thick and gooey ...only then you can add 1/2 of your blended milk ingredients to your cooked agar, mixing quickly ( this will help not freeze up your mozzarella ..then you can add the remainder of your blended milk and continue mixing till you start forming your cheese .It should start detaching from your pot. When it is completely detaching without sticking you know it's ready. you can then put it in a container to form or form into balls. Enjoy!
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Music credits: "Bushwick Tarantella Loop" Kevin MacLeod (incompetech.com)
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[@PeaceLoveAndRico]

Closest taste to real mozzarella I've had as a vegan! Connie, your recipes work because you care about what you feed yourself and care about so much more! What an inspiration! Humbly I Thank you.

[@conniesrawsomekitchen]

So so happy u like it :D thank you

[@thegirlwhospeaks236]

You have mastered what has not been approached by even the best of us raw vegan home chefs! A joy to watch!

[@conniesrawsomekitchen]

what a compliment!!! wow thank you!!!

[@teresadepace9080]

Non si può avere la ricetta scritta in italiano ?

[@eleonoramurillo145]

I made your mozzarella and I am so impressed. It is the best between all the vegan cheese recipes I´ve tried. Really thanks for your videos

[@conniesrawsomekitchen]

thank you Eleonora!!! So happy you like it :) And thanks for sharing this with me :D

[@kathleenhaentjens8576]

Eleonora Murillo v

[@staciejung]

My grandmother was Greek and there was a definite, idiosyncratic way she would stir something. And you do the same thing. I'm homesick!

[@conniesrawsomekitchen]

:)

[@slickwillie3376]

Thank you for working on this so hard. It means a lot to everybody.

[@meo7908]

🤓Thanks, I made this recipe for the second time tonight. I ended up using about half the agar that was called for because I rund out. I was still happily impressed with the results! I used soy milk and rejuvimax instead of water because the results are so cheesy. The last time I was spot on vegan Nabulsi cheese. This time I'd say it's similar to fresh muenster. I don't like nut based cheeses because they're simply too rich for my tastes & if I could change one thing about this round of 🧀 it would be to replace some of the milk with a blend of calcium citrate & water or rejuvimix. It's still so damn rich for me & i think I can taste the "fakeness" of cheese without extra minerals. Thanx you're always a great help & the banana toast perdus was simply da vine.

[@amberchinacat4608]

I love your channel Connie! It made my transition to becoming vegan so easy! I've tried a lot of your seitan recipes. My picky fiance who still eats meat (but I don't cook it, I only make vegan meals) LOVED them. Thank you so much. Your my favorite and I absolutely love your voice and the way you describe things!

[@conniesrawsomekitchen]

aww thank you Amber!

[@seattlejayde]

Love how intelligently you test the various qualities of the ingredients Connie!

[@conniesrawsomekitchen]

thank you!!! :D I love doing that I think I was a scientist in my other life lol

[@SarahsVeganKitchen]

This is so impressive! I watched a few of Miyoko Schinner's demos as well. I am so curious to try it myself.

[@conniesrawsomekitchen]

mine is pretty easy let me know if you try!!

[@madisonmcknight2591]

I love seeing other vegan youtubers commenting on each others video's what a great community.

[@stefaniaanghel8194]

Connie's RAWsome kitchen

[@conniesrawsomekitchen]

thank you! I do too :D

[@sakra123]

Hi Connie The problem with Agar Agar is that the process of coagulation is reversible in heat. Therefore it is less suitable for melted cheese for pizza. When heated, it becomes liquid. I use Agar Agar only to congeal cold cheeses. The Kc keeps it's structure up to 65 ° C (150 ° F) so it's better to add the cheese to the Pizza at the end and reduce the heat in the oven. Try to add Locust bean gum (Carob gum) to the Kc. It will make the cheese more strachy without losing its structure and durability in the heat. I hope this information is useful. Sakra

[@ruthejimenez]

The Mozarella looks absolutely amazing! Can't wait to try this recipe. Thank you for all your effort developing this vegan recipe. The ball is like the ideal idyllic shape. Thrilled.

[@conniesrawsomekitchen]

Hope you like it! come back after you try :D

[@yibuseato]

Hi Connie 👋I can’t begin to express just how much my family loves you and your videos- they have helped us so much! Thank you for all that you do ☮️💜

[@conniesrawsomekitchen]

aww thank you!!!! here u go :D kzbin.info/www/bejne/p4DZp4Kumq9nprM Tell them it makes me happy!!! Blessings to you and your family!

[@lu9186]

wow. You are a blessing. I love cheese but this is a blessing for non-dairy cheese. My husband can not have dairy for health reasons and this is AWESOME!!!

[@mariahmurrell]

"I feel like a kid in a candy store, over what, mozzarella? Can you believe it?" As a child my most expensive treat was the mushroom and mozzarella pickles from the salad bar at grocery stores 😂

[@conniesrawsomekitchen]

I feel like you do :D Thank you!

[@II-gj7vq]

I just love to watch your cooking videos I feel like I'm in my Grandma's Kitchen and thank goodness it's all vegan and what an amazing job to come up with mozzarella out of agar agar and yours swinging the mozzarella balls in the Saran Wrap absolutely amazing my name is Rani by the way

[@conniesrawsomekitchen]

ur so sweet :) what a great compliment! Hello Rani!

[@marykacyy6802]

Man who else had problems with this video feezing up and the sound not going with the picture

[@mollyb9907]

You are amazing Connie............................

[@conniesrawsomekitchen]

You're so sweet Molly thank you!!! :D

[@scrane5500]

Brilliant--all the yum of mozzarella without all the cruelty or carcinogens (estrogen, progestogen and casein). Thanks so much for posting

[@conniesrawsomekitchen]

My pleasure!

[@mimiashford5544]

God Bless you,Connie. What great info for vegans. And I can't believe you do all you do with a little Nutri Bullet! :) AMAZING! You make it clear you don't need 'fancy' expensive kitchen gadgets to eat vegan WELL.

[@conniesrawsomekitchen]

thank you!!! yes a nutri bullet can do a lot. :D I hate gadgets if I can do without using one I will do it by hand lol

[@blsugar]

Vegan or not vegan you don't need 1000000 gadgets to cook!

[@mimiashford5544]

@@blsugar I don't believe I've ever even seen 1000000 gadgets in one kitchen before.

[@teresalee9997]

This is an awesome recipe again thank you for sharing. I made this cheese today and it is absolutely awesome.

[@conniesrawsomekitchen]

thanks Teresa!!! :D thanks for sharing and mostly glad you liked it :D

[@andirea8868]

The mixing part is very satisfying to watch

[@conniesrawsomekitchen]

I'm glad you like it :D

[@stefaniedobo3199]

Connie, this is amazing! Thank you SO much for sharing. I am going to use this on my pizza tonight :) You are really such a wonderful legend when it comes to vegan cooking💖

[@conniesrawsomekitchen]

awww thank you! if u make lots freeze always have it handy :D

[@donnalong8869]

I love going back through your videos...They are always so good and informative. Keep them coming, you are such an inspiration to vegetarian and vegan cooking! You are certainly at the top of my "Favs"!!

[@conniesrawsomekitchen]

and u r just the sweeties! thank you so much Donna for ur support. I would love my recipes to go out there :D So share if you can I would really appreciate it!

[@meredithejuliano493]

I never subscribed to any KZbin channel before, but I absolutely HAD to subscribe to see more of this comforting woman's offerrings. I love love love hearing her voice and watching every little second with utter amazement! It all started with the Gourmet Pizza Vegan show and I am so hooked I can't leave my computer today! God Bless You.

[@conniesrawsomekitchen]

you are so very sweet! thank you Meredithe. I hope my videos will answer many of your questions.

[@onexpressocafe1821]

Very nice recipe and video.

[@conniesrawsomekitchen]

Thank you!

[@marywhite8517]

You are a genius!!!

[@conniesrawsomekitchen]

thank you Mary!! :D

[@yoki4124]

it looks like a hard boiled egg!! 🙌✨ omg i love this recipe and i love all your videos. thank you so much for creating this channel. its helping me so much into my transition to compassionate eating 😊

[@conniesrawsomekitchen]

:D ur so very welcome!!!! :D

[@user-fs9he2fr2j]

your vegan mozzarella sheese Is the most beautiful mozzarella shhese I've ever seen!

[@conniesrawsomekitchen]

thank you!!!!

[@mach2262]

We are excited with you Connie. You rock. Love the recipe 🥰

[@conniesrawsomekitchen]

thank you!!

[@busyrand]

Fantastic Episode of Connie's Test Kitchen! Thank you for the concise explanations of the process and ingredients.

[@conniesrawsomekitchen]

thank you for stopping by and watching :D u guys rock!

[@sanvor6016]

love the video presentation style

[@conniesrawsomekitchen]

Much appreciated! Thank you :D

[@shusha50]

Hi, Helo from canada. Loved your video. Gonna try it.You certainly are a pro at making those Mozza balls. thks for the video

[@conniesrawsomekitchen]

Hope you enjoy my fellow Canadian :D

[@promua_chechel8781]

Thank you for making this agar agar version. I personally prefer the agar agar than the kappa carrageenan so thank you again. I love your recipes

[@conniesrawsomekitchen]

my pleasure and thank you :D

[@javita91iluvjk]

I made it! it tastes really good, but the texture is more on the creamy side :P I would also add a bit extra salt to the original recipe, but all and all an excellent substitute for cheese... will try the other recipe once my carrageenan arrives, thanks, Connie!!!

[@conniesrawsomekitchen]

yes this one u need to know how to work with Agar.. the other one stands better for sure. I add the salt in the water so it will get saltier when it is stored in the brime. Don't add more in the cheese :) Thanks for sharing ur experience!!

[@javita91iluvjk]

I figured out it was because it's my first time using Agar :) but I won't give up! ahhaha just have to keep practicing

[@conniesrawsomekitchen]

yes I prefer the kappa

[@teresalee9997]

I can not wait to try this..many thanks for sharing

[@conniesrawsomekitchen]

ur so very welcome

[@SewingLara]

Amazing! Thank you so much for this. I was also using Mozarisella, which is quite expensive. Now I will use your recipe and be as happy as a kid at Christmas about this 😍👍🏻

[@conniesrawsomekitchen]

:) are you doing this one or the one with the carrageenan?? I prefer e carrgeenan on over agar for melting!! :) let me know

[@SewingLara]

Connie's RAWsome kitchen I think I will try both just because I love experimenting :D and I'll definitely let you know how it worked.

[@conniesrawsomekitchen]

***** perfect :D

[@gloriamontgomery6900]

I have got to try this! I’d start by using it as a cheese sauce or dip

[@conniesrawsomekitchen]

Hope you enjoy

[@angelau1194]

Amazingly clever! Thank you Connie : )

[@MindsinUnison]

very nice

[@conniesrawsomekitchen]

thank you :D

[@annawessman4029]

Awesome Connie! Thanks for sharing your recipes!

[@conniesrawsomekitchen]

my pleasure thank you :D

[@blakskot]

Thank you Sis! First attempt tonight. Merry Christmas 💚💛❤️

[@conniesrawsomekitchen]

Enjoy!!! :D Merry Christmas!

[@debanwitahajra]

You already got my heart with this music. ❤❤❤❤

[@dawnitalutz1953]

this is awesome!!! So glad you shared.

[@Jill4Today]

Thank you so much for a true to life cooking democracy and the final result compared to the carrigeenan version.

[@conniesrawsomekitchen]

my pleasure!

[@annieoaklee7588]

Thank you so much for this! I am allergic to animal milk and cashews, so I will be like a kid in a candy store too!!

[@mjz16]

Me. Connie, thanks for sharing. I think I might try this for chiles rellenos (need some melt but not runny or stretchy). I can’t find a satisfying enough recipe for vegan Queso fresco (Queso ranchero). Queso fresco is crumbly cold but used in cooking, melds together and has a slick bite. Have you come across any recipes you might recommend trying? I’m thinking if I use this recipe, I might add more lemon juice and salt to get more of a queso fresco taste. Not sure. Will let you know if I tried it.

[@conniesrawsomekitchen]

at this point in my journey I just enjoy what I make and really don't care if it does or does not melt. I enjoy making pizza with my raw cheeses and they don't melt. So I just enjoy my food and not worry about it so much. People are to hung up on the past on how food was. I say as long as it pleases the eye and taste that is all that is important. :D Let me know how you like it and how it worked for you :D

[@A7la_Akla_Fi_Masr]

Good food🌹🌹🌹👍👍👍🔔🔔🔔🔔🔔🔔

[@conniesrawsomekitchen]

thank you!!

[@riverofperil]

I think I used the wrong kind of coconut oil. Next time I will try cold pressed. The texture was still amazing. Even my husband was impressed. There was just a stronger coconut flavor than I expected. 10/10 Would recommend

[@conniesrawsomekitchen]

use the cooking coconut oil it has no flavor or do what I do at times I mix.

[@ahlammallak8853]

Wooow! I can’t wait to try this out. You are a genius ❤️❤️

[@conniesrawsomekitchen]

Thank you :D

[@unaperrin]

Thanks for the detailed video and comparison to kappa carageenan. I will be ordering the carageenan.

[@conniesrawsomekitchen]

great and thank you for watching my videos :D

[@pinkyrocksman]

You can freeze the softer cheese for about 20 minutes, prior to grating/slicing.

[@conniesrawsomekitchen]

yes u can I just freeze them and take a few out when I need it :) if ur doing the mozarella Agar is trickier u should try my kappa ones, kappa is so much better :)

[@pinkyrocksman]

Connie's RAWsome kitchen I want to make both types to keep on hand for guests. It looks so yummy! I love that it can be stored in the brine, as well.

[@conniesrawsomekitchen]

yes the brine really adds a nice salt mozarella taste to it :D

[@PHlophe]

your sobriquet makes me wana play cross puzzle words.

[@1naturaljourney455]

Fascinating detailed process. Thank you!!

[@conniesrawsomekitchen]

ur very welcome :_

[@16mariaconchita]

Yes, you have the best recipes. Thank for sheerness.

[@conniesrawsomekitchen]

thank you!

[@tammy-lynnstewart5677]

I would feel like a kid in a candy store too. So cool! A must-try! Thank you for sharing. :)

[@spookyvegan1402]

thank you for sharing.. I am interested to try and make this.. :)

[@conniesrawsomekitchen]

let me know how it works for you :)

[@dianewheeler797]

Connie this looks good. I have everything for your recipe. I will try making it today.

[@conniesrawsomekitchen]

Fantastic Diane! let me know how they turn out for u!

[@annieoaklee7588]

LOVE the music! Thank you so much for sharing your recipes:))

[@straightshooter9908]

Amazing and thank you

[@conniesrawsomekitchen]

Welcome 😊

[@deeh6508]

A million thanks Connie!!!!! So happy it turned out good. I know the original one you make with the kappa is better but since my Heath store doesn't have it I'll have to try it with the agar agar flakes because that's what I can find. I wish I can get it n powder form but they only carry the flakes. I'll let you know how it comes out.

[@conniesrawsomekitchen]

yes please tell me...remember 3 to 1 is the ratio and make sure u simmer it till it gets cooked before adding the cheese. Hope it works out for you :) I would ago add a little extra flavoring like the salt and onion and nutritional yeast just a tad :D

[@SoyBillonaria777]

Thank you so much for this recipe!! ❤❤❤

[@conniesrawsomekitchen]

My pleasure 😊

[@lauram.1098]

I love your channel so much!! I really admire your creativity and you sharing your amazing ideas with us!! :)))

[@conniesrawsomekitchen]

thank you soooo much!!!

[@sebrinaleepayne-biscardi4113]

Thank you for sharing all of your AWESOME recipes with us, Connie!! I admire you!! 😊🌺xo

[@conniesrawsomekitchen]

thank you!!!! :)

[@bluebutterflywellness2273]

To ALL the ppl complaining abt the plastic wrap, she CLEARLY also said you could pour it into a square container to make a block instead of balls, so listen up and calm down. 😒

[@conniesrawsomekitchen]

thank you! :D

[@KathyCBacso]

Amazing.,congratulations👍Wonderful.Thank you very much.

[@conniesrawsomekitchen]

Thank you Kathy

[@mknewstub]

Excited to try your recipe

[@conniesrawsomekitchen]

thank you :) if you really want a better mozzarella check out this one :)it's make with the kappa :) kzbin.info/www/bejne/p4DZp4Kumq9nprM

[@conniesrawsomekitchen]

thank you :) if u want to try even a better mozzarella try this one :) kzbin.info/www/bejne/p4DZp4Kumq9nprM

[@lottatroublemaker6130]

I made a vegan gouda for the first time the other day. I was too quick and didn't read the recipe properly. You were to combine the agar and several starches/powders and set aside. The other ingredients were to fist be blended, then cooked, then back in theblender, at which time the powders were to be added in the hot mix and blended. Well, I managed to blend everything, then add it to the pot. So I just had to cook it, and I then just cooked it like I remember you did here, then added it to the molds. And what do you know, it worked! A while ago, I got the new NutriBullet rx (have the 600W already). That has a 1700W motor which can cook things and comes with a blender mug for soups, which can be opened in both ends. I think I should try making gouda/cheddar in that, then it can cook, then I add the powders from the top and blend on, then straight into molds. Would make it much more convenient... 🤔😊👏

[@conniesrawsomekitchen]

that 's great :) yes a stronger motor makes everything easier for sure :) glad it worked out for you!

[@LaraMilli]

I just started to watch your videos and they are amazing, I love them. So many good and also healthy recipes, not overoaded with fat and very creative

[@conniesrawsomekitchen]

thank you so much Lara

[@omuzacheria]

My local asian market had the packet of agar agar. Thank you for linking it to me. I save the picture, showed the pic and its been in aisle 4 top shelf all this time. Recioe attempting today thank you Connie

[@conniesrawsomekitchen]

Glad ur able to get it :D cheap to at the Asian market :D

[@rafreju]

Soooooooo coooool!!!!!!!! I'm loving this channel!!!!

[@conniesrawsomekitchen]

thank you so much Rafael!! :D Nice to meet you!

[@rafreju]

Thank You, Connie. I'm learning so much about vegan cheeses with you. You're very creative and fun to watch. It's my pleasure to say hello! 😃

[@conniesrawsomekitchen]

thank you! :)

[@conniesrawsomekitchen]

ur so sweet!!! thank you so much!!!

[@tamcon72]

It's a great recipe, but what pleases me most is your delight at your success; I was rooting for you! TFP : )

[@cjw9736]

Looks great!!! Cant wait to try it... ;)

[@conniesrawsomekitchen]

enjoy!

[@susanfisher773]

Hi Connie I just saw this video and love mozzarella sticks. I intend to try making it sometime. Also, I love those Rag Dolls.. I know it was an older video, but are u still making them? Do pretty. I have a niece whose going to b 2 and another who is 7. Love your work and I admire your talent! Yes, you have many 😎🌷👍

[@blisswkc3344]

Thank y’all so much dearest 🌹 Y’all such an inspiration 🥰 Appreciate y’all from the bottom of my heart 💜 Be Blissful Eternally 🙏😇🌈

[@conniesrawsomekitchen]

You are so welcome... thank you :D

[@katiesturges7534]

Thank you for sharing! Can't wait to try this. Do you know if using a hard vegetable shortening could work as a substitute for the coconut oil?

[@latonyasmith683]

OOOH MY GOSH THEY'RE BEAUTIFUL!!

[@conniesrawsomekitchen]

thank you :)

[@joannag.6141]

Without cashews! Yey! 🙌 thank you ❤️

[@deannajadebierman]

Looks great to me yuuuum 🤗

[@conniesrawsomekitchen]

thank you :)

[@smoya11]

I just made some. I'm so impressed. Made my own brine. I'd be nice to see a video on how to make the salt solution for the mozzarella balls.

[@conniesrawsomekitchen]

great :D just salt and water :) u need the water a little salty but not too much :) But u can also freeze them after they sat in salt water a bit and this way u take them out as u need :D

[@smoya11]

Connie's RAWsome kitchen in happy to hear that these can be frozen. I made the brine with salt and a teaspoon of rice vinegar. They are in the fridge now. Can't wait to try them. Thank you

[@conniesrawsomekitchen]

ur so very welcome enjoy

[@therealhomebakerofgreeleyc2340]

Yum!!! I’m always looking for new ways to make vegan cheese without using nuts! I made a vegan mozzarella and used tofu! Came out pretty good! 😋

[@conniesrawsomekitchen]

Yes and easy to do with tofu

[@HappyVegan72]

Hi Connie, great video! I have only attempted Miyoko’s buffalo mozzarella balls…while the recipe is delicious, mine was not as firm as yours. I am blown away. Have you tried gellan gum? Just curious. Can’t wait to try this recipe 😊 Salt brine is a fantastic idea!

[@conniesrawsomekitchen]

thank you! gellan gum? no never heard of it. is it like an agar?? And yes the salt is the game changer :D

[@abrolia5190]

I love this recipe! I made it 3 times already, and today I am going to make more. I only have one questions, my agar -agar is powder and you say 3 TB with 1 cup of water , but when I do that my moisture don't likes as yours. Is the 3 TB correct? Thanks Connie for sharing!

[@conniesrawsomekitchen]

thank you! if u want to use less check out my other buffalo mozzarella kzbin.info/www/bejne/p4DZp4Kumq9nprM but u will have to use kappa instead of agar

[@abrolia5190]

@@conniesrawsomekitchen Tks! I don't use carrageenan. I solved the problem using only 3 ts instead 3 TB. tks again

[@yibuseato]

Mine did the same thing. Still turned out great but boy did it take a lot of time & vigorous stirring

[@tracyalexander3972]

Connie! I love this video! So fun to see your process! I do the same and have thrown away more mozzarella than you can imagine because I wasn't happy with it. Both your kappa and your agar look delicious!! You are awesome. Xoxo

[@conniesrawsomekitchen]

thank you Tracy! :) lol I dont throw away I eat it! A little a day but i will finish them heheh

[@susanvance9665]

Hi Connie... I can't find your mozzarella cheese recipe using Kappa Carrageenan. Help, please...

[@bingobriano6021]

I've never even heard of Carrageenan til the end of the video and would also like to know?

[@janinahawkins9417]

Awesome - I will try this for sure. I will add extra onion and a little extra agar. Thank you for much xoxo

[@conniesrawsomekitchen]

great let me know how u like them

[@charelW]

Thanks for the tip with the plastic. So much less messy.

[@conniesrawsomekitchen]

ur so very welcome :D

[@The_Red_Pill__]

Please consider not using single use plastics. The permanent mess on the planet is much worse. Thank you.

[@withlovefromIzzy]

Looks so good! I defiantly need to try this

[@conniesrawsomekitchen]

these are good but if u haven't worked with agar before u should make my kappa ones. They firm up and melt better than the agar ones :D here's the link to them kzbin.info/www/bejne/p4DZp4Kumq9nprM

[@ImprovingAbility]

Unfortunately Carrageenan can have some crazy side effects like ulcers, inflammation, or even bleeding intestines. I had a bad experience with Carrageenan myself. Too bad, your Agar ones look really good, but after your praise for Carrageenan I would have loved to try

[@conniesrawsomekitchen]

I haven't had a problem with it...But I don't eat it everyday either...U can try the agar one's they are just trickier to do nd will only get better with practice. I am still working to perfect them but still doable. If ur not using the mozzarella for remelting...leave our all the oil and ur balls will be firmer.

[@animalsareourangels93]

Does anyone know how to make salt brine that she is storing her mozzarella cheese balls in? Thank you! I am going to try this recipe!! Love this with fresh organic tomatoes and lettuce....Pumpkin seed oil will also add a lot of nutty flavour to this dish...Thank you for sharing!!!,

[@conniesrawsomekitchen]

just use water and salt....it should taste like sea water :D very easy to make u cannot go wrong. get some water keep adding salt till it taste a little salty :D

[@animalsareourangels93]

Connie's RAWsome kitchen Thank you so much!! Susan

[@FlairelleNet]

I am so amazed at what you just did. I am annoying the the living room with my loud "WOW"s

[@conniesrawsomekitchen]

hahahaha thank you!!!! :D

[@diphylleiapika]

I appreciate your recipes so so much Connie. This recipe is a blessing as my brother has IBD so he can't have kappa carrageenan (it causes flare ups for him). I'm sure that he'll be very happy when I make this for him :D can I use sunflower seed milk or soy milk?

[@conniesrawsomekitchen]

soy yes :D enjoy and let me know how he liked it :D

[@JayneFury]

Brava! I appreciate the use of the agar because carrageenan is not my jam. It’s known to link to leaky gut.

[@conniesrawsomekitchen]

MY PLEASURE!

[@vicki9176]

Hi Connie. Do you have to use almond milk? Can you use rice or oat milk instead?

[@conniesrawsomekitchen]

I would say yes and it has more of a milk taste

[@pennyseldon1811]

This recipe looks Amazing!!!!!!Can you write the recipe as my eye sight is poor? Thank You!!!!!!!!💖💖💖🦋🦋🦋🌸🌸🌸🌸🌸🌸🌸🌸

[@FallenAngel2406]

Hi, I have a question. is xanthan gum necessary? or can it be omitted? also, must it be almond milk or can I use other milk like rice or soy etc. thank you.

[@conniesrawsomekitchen]

Hey there well I have made them without the XG and I have use soy. but the almond milk is the one closest to dairy in flavor :)

[@towardsthelight4919]

Thank you once again for another recipe I was just wondering do you need to keep them in the cold water out for a certain amount of time ? 🙏

[@conniesrawsomekitchen]

thank you! No not that long. after a week I freeze mine if I have any left lol

[@daksmom1999]

I just found you, and haven't had a chance to look and see the videos you have. However, I watched your video where you made the egg yolk, and that brought something to mind. Would your egg yolk fry up like a regular egg would? If so, I would try making egg foo yong. I can't wait to try this recipe, and I even have all the ingredients. Your recipe is much less complicated than Miyoko Schinner's cheese recipes are, but I haven't seen all your videos to know if you have the different varieties of cheeses she has in her book.

[@conniesrawsomekitchen]

hi :) glad we found each other :) unfortunately the yold doesn't do that :( but I am always experimenting with food so u never know what I come up with lol :). If you want a great mozzarella u should try the one I make with the kappa :) much better than this agar one 100%% If you can't find it let me know I shall link you :)I have a large varity of cheeses have some up but more to put up too :) Hope you can try and enjoy some. Nice to meet you daksmom D

[@deannajadebierman]

I'm sooo gunna try this

[@conniesrawsomekitchen]

great let me know how u like it :)

[@MariaReynoldsWeir]

I make lots of vegan cheese with agar and just started with kappa carrageenan. I prefer agar for melting. My question is how to do this without single use plastic. Maybe silicone molds?

[@NEVERSAYSLEEPSTUDIOS]

Couldn't wait to try this so I did a little while ago, but it didn't separate from the pot like yours did :( I kept stirring and stirring to give it more time but it still didn't end up how yours looked, any ideas? I think as i left it on the low heat and kept stirring I overcooked it as it was way thicker when I popped it in the cling film The only thing I changed was the almond milk (I subbed it for soya as that's all I had) and I added a teaspoon of shitake powder, not your typical mozzarella flavour I know :D but thought what the hell. Love your page!

[@NEVERSAYSLEEPSTUDIOS]

Forgot to mention too that the blended milk ingredients where way thicker than yours too (soy milk i suspect again) Or maybe the blender got hot a gooey'd up the tapioca?

[@rowaidafl]

Hi thank you for the recipe how do you make the salt brine for this recipe kindly advise

[@conniesrawsomekitchen]

water and salt... taste like the sea :) salty but not too salty and thank you!!

[@princess3193]

@@conniesrawsomekitchen Instead of salt and water, can you also put them in the marinade of artichokes along with some olive juice?

[@conniesrawsomekitchen]

@@princess3193 for sure!!!

[@princess3193]

@@conniesrawsomekitchen Yay! I miss the mozzarella balls I used to have in the olive, artichoke, and mushroom marinade at olive bars!

[@walterricciardi2769]

Hi Conie very very nice recipe! I can wait to try it on our pizza. question: the liquid you use to immers the mozzarella, what in Naples we call "siero" is just salt and water? Doesn't seem by the color. Can you tell me the proportions?

[@conniesrawsomekitchen]

yes it is salt and water :) the colour is different because I am using the same water I had other balls in hehehehe No waste