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
Recipe Type: Vegan Cheese
Cuisine: Italian
Author: Miyoko Shinner
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
  • 1/2 cup rejuvelac, homemade (page 6), or store-bought
  • 1/3 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
  • 1/2 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.

 

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