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