Description
Miyoko Shinner gives us a first hand approach on making an incredible vegan mozzarella that is tasty and very versatile. This recipe is from her cookbook Artisan Vegan Cheese.
Ingredients
Scale
- 1 cup homemade Soy-Cashew Yogurt or store bought unsweetened nondairy yogurt
- 1/2 cup rejuvelac, homemade, or store-bought
- 1/3 cup canola oil
- 1 teaspoon sea salt (Miyoko says 2 tsp in the video but use only 1!), plus an additional 1 teaspoon for the brine
- 4 tablespoons tapioca flour
- 1 tablespoon carrageenan
- 1/2 teaspoon xanthan gum, optional
- A large bowl of ice water with 1 teaspoon of salt
Instructions
- Process the ingredients (8 to 24 hours in advance)
- Combine the yogurt, rejuvelac, canola oil and salt in a blender and process until creamy. Pour into a clean container, cover, and set on your kitchen counter for 8 to 24 hours. Taste it after about 8 hours to see if it has developed a delicate bite. If not, keep checking until a subtle sharpness has developed.
- Add the tapioca flour and carrageenan
- Pour the mixture into a medium saucepan. Using a wire whisk, mix in the tapioca flour and carrageenan. For a stretchier consistency, xanthan gum can be added, although it is not essential. Over medium heat, cook the mixture, using a whisk to stir almost constantly, until the mixture is very smooth, thick, gooey and glossy. It is not ready if there is not a sheen to it, so keep cooking until the right consistency is reached.
- Form the balls
- Using a small ice cream scooper, immediately form little balls of the soft cheese and drop them into ice water (which has about 1 teaspoon salt added to it). They will harden almost instantaneously.
Notes
Storage notes: Refrigerate for up to one week in water, covered; beyond that, the mozzarella will lose its mildness.
