Meltable Mozzarella Vegan Cheese Alternative
Prep time
Total time
This recipe is from Artisan Vegan Cheese by Miyoko Schinner. Reprinted with permissions from the publisher, Book Publishing Co.
Author: Miyoko Schinner
Serves: 1 pound
Ingredients
- 1 cup plain, unsweetened nondairy yogurt (there is a homemade version in Artisan Vegan Cheese or store-bought options are available from Whole Soy & Co or Wildwood)
- ½ cup water
- ⅓ cup canola oil
- 2 teaspoons salt
- 6 tablespoons tapioca flour/starch
- 1 tablespoon carrageenan powder
- 1⁄2 teaspoon xanthan gum, optional
- 8 cups ice water
Instructions
Process the ingredients.
- Put the yogurt, water, oil, and 1 teaspoon of the salt in a blender.
- Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades.
Culture the cheese.
- Transfer to a clean glass bowl or container, cover, and let rest at room temperature for 8 to 24 hours, until mildly sharp in flavor.
Thicken the cheese.
- Transfer to a heavy medium saucepan and whisk in the tapioca flour and carrageenan. For a stretchier consistency, whisk in the optional xanthan gum.
- Cook over medium heat, stirring almost constantly with the whisk, until very smooth, thick, gooey, and glossy, 3 to 5 minutes.
Form the cheese.
- To make a brine, put the ice water and remaining teaspoon of salt in a large bowl and stir until the salt dissolves.
- Form the cheese into balls using a small ice-cream scoop, dropping them into the brine as you go. They will harden almost instantly.
- Cover and refrigerate, keeping the cheese stored in the brine.
Notes
Storage Notes: Covered and stored in the brine, Meltable Mozzarella will keep for about 1 week in the refrigerator.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/meltable-mozzarella-vegan-cheese-alternative