Sunday, 3 November 2013

Vegan mozarella

Another of Miyoko Schinners cheese recipes ... meltable mozzarella!!

  • 1 cup of homemade cashew yogurt or unsweetened non dairy yogurt
  • ½ cup of water
  • 1/3 cup of vegetable oil
  • 6 tsp of tapioca flour
  • 1 tsp of carrageenan powder
  • ½ tsp of xanthan gum
  • 2 tsp of salt
  • 8 cups of ice water

How to make Mozzarella
  1. Put yogurt, water, oil and 1 tsp of salt in bowl and blend until smooth and creamy
  2. Cover and culture at room temperature over 8-24h
  3. Add the tapioca, carrageenan and xanthan gum
  4. Transfer the mix in a pan and cook over medium heat whilst whisking over 5 minutes until thick and gooey
  5. Make brine by adding remaining salt to the cups of ice water (make sure the salt dissolves)
  6. Form cheese balls and drop them into the ice water – these would harden almost instantly
  7. Keep cheese stored in the brine 

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