Meltable Mozzarella

miyoko-schinnerMiyoko 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.

artisan vegan cheese

 

Meltable Mozzarella
Author: 
Recipe type: Vegan Cheese
Cuisine: Italian
Serves: 12 ozs
 
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
  • 1 cup homemade Soy-Cashew Yogurt (page 56) or store bought unsweetened nondairy yogurt
  • ½ cup rejuvelac, homemade (page 6), or store-bought
  • ⅓ cup canola oil
  • 1 teaspoon sea salt (Miyoko says 2 tsp in the video but use only one), plus an additional 1 teaspoon for the brine
  • 4 tablespoons tapioca flour
  • 1 tablespoon carrageenan
  • ½ teaspoon xanthan gum, optional
  • A large bowl of ice water with 1 teaspoon of salt
Instructions
  1. Process the ingredients (8 to 24 hours in advance)
  2. 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.
  3. Add the tapioca flour and carrageenan
  4. 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.
  5. Form the balls
  6. 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.

 

2 Responses to “Meltable Mozzarella”

  1. ruth October 24, 2014 at 7:04 pm #

    the recipe calls for rejuvelac. In the video she says water. Will it be better with rejuvelac than water, or about the same? Want to give this a try, finally found unsweetened soy yoghurt in my neck of the woods. Home made just did not work but came out way too watery, everytime.

    • Julie Hasson November 5, 2014 at 6:41 pm #

      You do need rejuvelac for this recipe. I don’t think the flavor would be right with just water. Sorry! Miyoko’s book Vegan Artisan Cheese has her recipe for making rejuvelac, or you can easily find a recipe online.

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