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.
Meltable Vegan Mozzarella
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.
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.
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.
i am not a vegan so do you think i can just use dairy plain yogurt
Thank you u’ve saved my lasagna,u my shero!!!
what is carrageenan where do you get it also I made your butter the best butter ever lisa