You are here

Member since September 2013
0
0

Meltable mozzarella

What you need: 

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

What you do: 

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

Recipe Category: 

SO HOW'D IT GO?

Be the first to add a comment.

Log in or register to post comments