QUESO VEGANO: Hackeando el queso vegano más famoso. Para rallar, cortar y DERRETIR

El queso vegano es una alternativa libre de productos lácteos para aquellos que siguen una dieta vegana o son intolerantes a la lactosa. Aunque tradicionalmente ha sido difícil encontrar opciones de queso vegano que se puedan rallar, cortar y derretir como el queso tradicional, en los últimos años ha habido avances significativos en la fabricación de estos productos.

Una de las marcas más famosas de queso vegano que se puede rallar, cortar y derretir es la marca Violife. Sus quesos están hechos a base de aceite de coco, almidón de patata y otros ingredientes vegetales, lo que les proporciona una textura similar al queso tradicional. Estos quesos están disponibles en una variedad de sabores, como cheddar, mozzarella y parmesano.

Además, hay recetas caseras para hacer queso vegano que se pueda rallar, cortar y derretir. Estas recetas suelen emplear ingredientes como nueces, patatas, zanahorias y levadura nutricional para lograr una textura similar al queso tradicional.

El queso vegano rallado, cortado y derretido es una excelente opción para pizzas, nachos, sándwiches y cualquier plato que requiera el uso de queso. Además, es una forma deliciosa de disfrutar de los sabores y la versatilidad del queso, sin necesidad de recurrir a productos lácteos.



Hola chirus, les dejo el queso con el que más he trabajado en la historia de este canal. Intenté hackear el Violife y creo que bastante bien. He logrado un queso que aguanta y se puede rallar, cortar fino en lonjas y derrite como el más famoso del mercado, perfectamente. En la web de Dimensión Vegana pondré las otras recetas alternativas usando harina de arroz glutinoso, que funciona como la de maíz ceroso pero con distinto sabor y distintas proporciones, pero darme un tiempo que primero publicaré el vídeo e iré escribiendo a lo largo del fin de semana bien el post n dimensionvegana.com como se merece, con toda la información que he recolectado. En el vídeo la última parte muestro un queso que al cortar se queda pegado parte de la masa en el cuchillo (como le pasa a una torta cruda). Esto no se ve (cuando lo corto) el cuchillo quedó sucio, esto significa que el queso está crudo. Hay que volver a cocinarlo. La receta que hago aquí lleva lo siguiente aunque con 20 gramos menos de los dos almidones ha funcionado a la perfección. INGREDIENTES Y MÁS INFORMACIÓN EN LA WEB Contacto: escrÍbeme a dimensionvegana@gmail.com Para estar actualizado SUSCRIBETE al canal También puedes seguirnos en Facebook Instagram Twitter
Ingredientes:
- 1 taza de anacardos crudos
- 1/4 de taza de levadura nutricional
- 1 cucharada de jugo de limón
- 1/2 cucharadita de ajo en polvo
- 1/2 cucharadita de cebolla en polvo
- 1/2 cucharadita de sal
- 1/4 de taza de aceite de coco
- 1/4 de taza de almidón de tapioca

Instrucciones:
1. Remoja los anacardos en agua caliente durante al menos 1 hora o durante la noche.
2. Escurre y enjuaga los anacardos y colócalos en una licuadora junto con la levadura nutricional, jugo de limón, ajo en polvo, cebolla en polvo y sal. Mezcla hasta obtener una mezcla suave.
3. En una cacerola, derrite el aceite de coco a fuego medio-bajo. Agrega la mezcla de anacardos a la cacerola y revuelve constantemente durante 3-4 minutos.
4. Agrega el almidón de tapioca a la cacerola y continúa revolviendo durante otros 3-4 minutos hasta que la mezcla se espese y forme una masa elástica.
5. Retira la mezcla del fuego y colócala en un molde engrasado para que se enfríe.
6. Una vez que el queso vegano esté completamente frío y firme, desmóldalo y ¡ya estará listo para rallar, cortar y derretir!

Este queso vegano es perfecto para agregar a tus recetas favoritas, como pizzas, nachos, gratinados y mucho más. ¡Disfrútalo!

Very good! welcome back to Dimensión Vegana. We are here to make the cheese they were asking me. Did enough time already, my followers on the networks social: make a cheese that looks like to the famous cheese. And good, I had to get to work and you know ...

I was publishing on the networks everything what I'm doing, and the other day in workshop, I've finally managed to get a starch-based cheese melt without use carrageenan of course because with carrageenan what we solve easy. And how they were asking you to imitate this cheese in

Particular, well nothing, I looked at the ingredients, I looked for other people first who had already imitated him and I met some who had done it and I got some ideas from there, for course I got out of there for example the

Carrot juice (which is no mystery) that we have here, I will leave you a video to see how I do it, very easy, and I also got out of there an olive essence from the canal Willow Stache, that I like a lot, that I follow him,

I got these two ideas out of there, pro What's up? the starches he uses, uses normal starch (cornstarch), and with that starch, it melts clear because it puts a bunch of potato starch but the It really does not fit this texture

With this texture, nor with this texture, You know That is what we are looking for. Here's the original cheese that We are talking. There are practically two they look a lot alike and that's what I'm going to teach you how to do today. And that? Which?

What is the secret: because the starch are two that can be used. Or you can use glutinous rice flour, which is in glutinous rice starch reality, which is very easy to get, this all the Chinese, because they use it, Koreans use it to make mochi the Japanese ...

This is more difficult to get, but not so much, because they use it bodybuilders, it is a little more expensive, but it is waxy cornmeal. These two flours have 99.9% amylopectin. We were talking about this from the cheese workshop. There is this substance the one that gels best, is the one

Gel and the one that contains the water, the oil and our ingredients inside the cheese. And the one that hardens our cheese. So what is the difference between them? Flavor. It has a more neutral flavor and this is still a bit of a background

Rice flavor but (with good vibes), yes they get good ingredients for flavor, you will not notice. And the texture, the best for me for now, is the corn (waxy) but both are 99 9% amylopectin, I tell you. Val, what else are we going to

Need? Now i'm going to show you these cheeses. What else are we going to need? Let's go we need to make the oil and we are going to need to make carrot juice. That right now I leave you how to do it Here we have 250 grams of carrot

Peeled and cut and we will put a liter of water in the blender. Mineral water please because this is going to be our cheese base. We don't want chlorine. We take the carrots and we are going to beat. Let's start to liquefy. We put a jug a bag

Of these to filter. Since I don't want any residue, I don't I have two sachets ... Well I will put a cloth of these cheese to double filter. Yes now... We will keep it in the fridge until use.

To make the essence of olives, we will use half a liter of filtered water or water non-chlorine mineral. I'm going to put it there in the mixer. A cup of olives (the most rich to find). I don't use olives black because it will give it a color

Darker to the ques, that I do not want. Here will be 160 grams of olives. We are going to put half a cup of oil. I at initially i thought to use olive oil just because I thought: since I want to have a better olive flavor

Use only olive oil but I it seemed very strong so I mix half olive oil and half and a little more oil sunflower or corn. They are 125 milliliters. We start And we are going to filter it Try to filter it into a container cylindrical because later it will be more

Easy to collect. We clearly have both phases or three that it actually has: olives Water and oil. The oil and the olive are gone to be together upstairs (that what we are going to extract with a syringe) And we will use for our cheese.

As you will see, after letting it rest 10-15 minutes the oil and water are separate together with the olive then with a syringe we are going to remove all this and we are going to put in a jar (because this is what we will use) no water, only from oil. Once we finish

Collect the essence of olive the save and we will use a teaspoon for every 500 milliliters of the cheese mixture. They already know how to do carrot juice and you know how to make the oil, ok. Now I have essence here

Of cheese, which I bought online, a euro with 70. With a few drops it reaches. I'm going to use this starch, but you can use rice flour. The issue is that less proportion because it sucks more water. So I'm going to leave you the amounts and in the video description. Starch

Potato indispensable to make it the type of cheese that is. Now if you they do not get either waxy starch or glutinous rice flour because with xanthan gum They could also make good cheese. Than doesn't melt as well as these, but with potato starch and xanthan gum and common starch (cornstarch) can also

Make a cheese. The square I made it like this and It looks great. I'm going to leave you in the post all three recipes. They are exactly same the base is carrot juice, the olive oil this and the Cheese essence go in all three. Now

We also have coconut oil, too. Can we use another oil? Yes, I said it yesterday in the workshop another day, they can use another oil but the coconut oil hardens, it has good palatability and this makes it ideal for this cheese. And also in

Ingredients of the cheese that we are going to copy has coconut oil. What else are we going to need? Well get out. Then another ingredient that I talked about in the workshop which is this essence is a Shiitake mushroom-based seasoning. Is

Very important to give umami flavor to cheese. If I want to smoke it I can put aroma of smoke or aroma of firewood but that is another matter. I not I will leave smoked. Now we also think that we have to

Give acidity to this cheese. Because the pH of cheese that we are going to copy the 4.40 and we have to get to that Ph. How can we get to that Ph? Well there are many ways instead of using this we can use milk from curd soybeans with a lower pH, we can

Use citric acid, we can use acid lactic, lemon juice ... Also low the Ph of course but I don't recommend it because it will taste like lemon cheese and it does not look good. So if they get citric acid or lactic acid

It is the best alternative. Use very little and if they have a phmeter, it is the best for you guys to get to the exact ph. So we we are getting closer to the flavor. It is also important that they have a good rectangular mold because the

Aspect of cheese is very important in the time to present the cheese. East cheese is used for minced, for cutting, for everything, that is, to grate, for everything. It looks very good. Ok i told you all the ingredients remember to say in the

Workshop the hung, if you have doubts, see the whole workshop before asking, why after they ask all that already it is in the workshop. Because there I think that I spoke almost everything. They can still consult here, leave me your comments.

We are going to start making the recipe. Let's start by weighing the ingredients well. I'm going to make a small cheese from 560 to 600 grams approximately. If you are they want to make one the size as it is in the photo they have to do three times

The size, that is to say increase three times the proportions, the quantity. Very good here we have a scale and we are going to put 140 grams of waxy cornmeal. I'll put all the options, like I told you, how do it with glutinous rice flour and

Such, on the blog. Because i can't make one recipe of each of them although this is the one that convinces me the most, So that's what I'm going to do. 140 of waxy cornmeal or waxy corn starch. With 60g of modified starch, starch modified corn. 5 grams of salt or a teaspoon.

10 grams of this mushroom powder. 8, 9, 10 ... Perfect. We put all the ingredients dried in a blender or mixer. they can't also hit a minipimer. But this must be mixed very well. Now we are going to put 250 grams (or a

Cup) because my cup is 250. I always know I say it, they always ask me. of this carrot juice that I personally I would do it with carrot juice and some vegetable milk for me to leave whiter cashew milk than

It tastes good cheese that would be it ideal. But as the philosophy of this cheese is not to contain nuts, so be able to be suitable for any type of person who even if allergic to the nuts. A cup, then, 250 grams, is a a little more, because of course, how is the

Carrot, which also weighs, in our juice. Here we have our essence for cheese that finally came to me, we are going to throw a few drops, a few droplets. And it would be nice too if they get other flavorings other than this some mushroom flavoring or some cheese flavoring. I've been looking

Cheese flavorings the truth that in there is no market. If they are not made of cheese. Let's beat this we start slowly. Total dispersion must be ensured of the starch. Now let's take our essence of olives, a tablespoon ... They would also be 10 grams ...

10-12 grams and we are going to add 100 milliliters of melted coconut oil. We have her to take little by little. Well, we add the 100 ml of oil. And now we are going to cook it. The fire is still out, okay? We're going to kick him here.

I still haven't added citric acid, I'm going to do that little by little measuring the pH to get at the desired pH and not pass me. I will measure the ph to see how much citric acid you I have to kick. We have it at 5.67 it's very

Little citric acid to lower a point we have to get to 4.40 4.50 that is the pH of the cheese that we want to copy. So I'm going to add very little citric acid, this is a quarter of a eighth teaspoon.

I still don't have the fire on. Let's see how much is left? very well what We have it almost at 5. With cooking it will go down a little more. We could add one more granite but I'm going to leave it So. I will set the fire to the minimum

And we will start cooking. I have to have a minipimer on hand, in case I get too fat or oil escapes. That can happen to me. Modified starch prevents it from ingredients escape of the cheese for that they put it. Cooking should last about 12-13 minutes

Because it is a very minimal fire only from time and stirring non-stop. If you happens like me, they have to go to meet the postman in the middle of the process, put out the fire, attend to the postman and when they come back they give it a little bit with

The minipimer. The same was still fine liquid is not the critical moment of the cooking. I'm going to measure the temperature. 50 degree at 65 or 70 it starts to get tough. As long as there are no lumps at the tip of the whisk can continue to use the

Wire whisk but are they going to have to go to the minipimer because if not going to collect all the smoke up there. Already it's getting thicker as cooks, the starch grains go away opening and they absorb more

Amount of water and oil with which already It was getting a little thick. There is some lumps on the tip of the whisk then i'm going to start using the minipimer at minimum to follow the cooking to the end and I also have to have a spatula nearby of sylicon.

This would be better done with a food processor (thermomix). And I start with the silicone spatula cooking. Below is always more brilliant because you have more contact with temperature Notice that when I hit the mini first help that the oil that is being

Escaping it gets back in and I have it what to cook until I see threads very fine. Come? They are not very fine yet and they are lumpy but ... Every time it looks more like cheese It is already blowing bubbles with which the cooking is almost finished. It is peeled

Well in a single mass. And as you will see there are many fine threads We already have it Come how is it? Well, that is what we have to achieve, that do not cut the thread. Done, we put out the fire. The mold must be lined with plastic wrap. We throw the cheese

And the first hour we let it cool without put the film on top then I will we put the film on top and we put it in the fridge for at least 48 hours Don't worry if you find this color difference which is more

Transparent here there is more opaque here because that is everything has been cooked well but it's because of the temperature difference that there is when he who made the mold falls, nothing happens. Very good conclusions guys, I'm going to

Leave three recipes on the blog that are the three recipes that we are going to see here more or less but with more or less quantity of starch or with different starches for that you can replace some things if they can't find. I am going

To say the cheese has to be like 48 or 72 hours in the fridge getting cold because it's like a loaf the loaf when more time is cooling more hard it gets and then you guys heat the oven softens. This is the original I just melted it and I'm calculating the time of

Cooled. I melted this yesterday morning and look 24 hours have passed and it's still ok soft and this is the original very cold, without ever melting it, whereupon has to come this has to come to this at some point. This is one I made with potato starch

Which is very good it has starch of potato and modified starch, this is very good for "feting" they are all good for "fetar" but if you don't get waxy cornmeal do it with the potato starch recipe that remains

Very good to cut into thin slices and melts but not so well. If you guys get gum xantana, this is also with potato starch and with xanthan gum. This melts a little plus. And it is very good for fetas (markets) and for

Minced, excellent flavor. Glutinous rice flour. This is with glutinous rice flour. This also, also I will leave a recipe to use flour glutinous rice and potato flour. It looks great is a cheese that melts very good. What's the problem with the glutinous rice flour? Is that

Do you feel down a little the taste of rice. So there is that correct it with flavorings and putting a little more wave to the cheese. But it can achieve a good cheese with the flour potato starch potato and flour glutinous rice. This is what we did today

It's got 24 hours of hardening already he is 48 so he has one day left plus. And this is one that I'm going to leave you also with corn flour waxy, which is hard enough to grate they all melt quite well. Those who do not have

Waxy starch. But much better those who are made with starch that is, perfect with the one with starch waxy corn or glutinous rice. And those are the conclusions, I will leave much pointed in the post. I'm sorry that the video has been very long but I think it was worth all this

Information for you to understand very well how the cheese works. As I was saying if they are raw and what they have to cook again, put it in microwave At minimum, for several minutes they go turning it off they put it back in and leave it stand so that the

Temperature. But the oil, what I would do is beat it and well something like that, it's not true for save him in case this happens. But hey, try not to let them pass and taking enough time

To cook it on a minimum heat as you I showed in the video and I took the time to show them so that it doesn't happen to them. Well folks that's been it for now I will leave a post with the three recipes in vegana.com dimension

That I got, that I liked the most, so you can replace some ingredients if they don't get them. And nothing to enjoy this cheese that is great see you next video I hope you liked it and in the workshop

What am I going to do with meats and sausages you are not going does not do well when but I'm thinking to see if they don't take me out work before and I can assemble it before to start working sooner or later but what I'm going to do. Any questions you have,

I am going to create a group also in vegan dimension (facebook) so that we can discuss topics recipes and don't have to be sending all the questions to my profiles because if I don't go crazy and I don't I can respond as they deserve. And so

People who already know something can answer others i will create it shortly. Thank you very much for watching this video see you in the next.