DON’T BUY MIYOKO’S LIQUID MOZZARELLA AGAIN!

With Miyoko getting kicked out of her own company I stopped buying her liquid mozzarella and so should you. Here is a simple to make, delicious liquid mozzarella that you can whip up in minutes.
Full Recipe: www.theveganfo...

[@carld9021]

You changed my life with this recipe. 😍😍😍Prayers for our wonderful Mioko! XXX

[@TheVeganFoodieGirl]

Thank you for such lovely feedback. Our poor Myioko 😢 but she will be back stronger than ever ❤️

[@karenjohnson5478]

Fabulous recipe! I totally agree with you about supporting Miyoko. 💚

[@TheVeganFoodieGirl]

Thank you 🙏🏻 Poor Miyoko. I love her!

[@CharGC123]

Your kitty is adorable and his/her appearance when least welcome is so typical! Great recipe, I love experimenting with WFPB (whole food plant based) cheeses especially. I've been making a similar version to this since forever because I simply couldn't afford buying it on the regular. I've been using citric acid instead of lemon juice because I had it on hand, though I want to try lactic acid as it is more authentic. (but something else pricey to purchase!) I sometimes just let a batch ferment a short while in a warm place too, to mellow and develop the flavors instead. I've been using a bit of psyllium or konjac powder instead of xanthum, and since I have to avoid added fat/oil for health reasons (especially saturated fat), I have to skip the coconut oil. I sometimes add a bit of nut butter or tahini instead, but usually not. I know the lack of fat affects the melty texture and mouthfeel, but it is still delicious! I'm eager to try the agar tip. I often cut the cashews with some powdered oats to stretch the budget, add fiber and nutrition, and also its ability to set when cooked, but like you said, initially it will just slough off. I too think it sucks how Miyoko got booted from her own company after all her innovation and hard work! And thanks for all your hard work! Subbed.

[@TheVeganFoodieGirl]

Thank you! Some great tips in there. I often use rejuvelac instead of lactic acid because lactic is so hard to get and expensive. Doggy the cat is a monster in the kitchen 🤣

[@TatyanaValdaBelindaHill]

Thank you for this. My very finicky cat - who loves dairy cheese & milk - does this with vegan cheese, as well (and vegan porridge, oddly enough!)... I am also on Miyoko's side.

[@lilsmeggy-ce7mb]

damn the title made me think there was some juicy vegan drama

[@TheVeganFoodieGirl]

It’s more sad drama. Seeing Miyoko kicked out of her own company is pretty awful 😢 I hope she comes back stronger than ever!

[@JohnOv3rblast]

smashing that !

[@TheVeganFoodieGirl]

It is the best in lasagne!

[@Lvestfold4143]

What kind of vegan yogurt did you use?

[@TheVeganFoodieGirl]

I just used my homemade oat yogurt - there a recipe on the channel for it. Any vegan yogurt will work but I would avoid coconut yogurt as it may flavour your cheese like coconut!

[@Lvestfold4143]

@ ok cool thank you! I love Miyoko’s liquid mozzarella and it’s the only thing that I can have on my pizza without upsetting my lactose intolerant stomach, but it’s so hard to find and I’m unsure if I want to support the company now. I had no close there was this drama going on. But I’ll have to find it and use it until I can get a food processor and make my own. Thank you for the recipes!

[@Lvestfold4143]

*clue

[@marilynnoll541]

Could you give Kitty a taste of your cheese?💙

[@TheVeganFoodieGirl]

She always steals some 🤣

[@marilynnoll541]

@@TheVeganFoodieGirl I good girl. I am wondering if my Mr. Pip would like to try a taste. Thank you!