|Firm and somewhat meltable vegan mozzarella made from yogurt.|
|Yield||about a pound|
|Time||15 minutes, plus time to culture|
Blend or whisk the yogurt with ¼ c water, oil, and salt, until smooth.
Pour into container, cover, and let sit at room temperature for 8 to 24 hours. Longer culturing = sharper cheese.
Measure tapioca and xantham into the bowl and set next to the stove alongside the cultured cheese.
Place remaining ½ c of water in the saucepan over medium-low heat and slowly add the agar, whisking constantly until you have a thick paste, about 2 minutes. If it seems very dry, add a tiny bit more more water, 1 t at a time.
Slowly pour in the cheese, whisking constantly. When the mixture is hot and smooth, trade the whisk for the wooden spoon.
Gradually add the tapioca, stirring constantly. If the mixture starts to boil, reduce the heat. You want it to be very hot without actually boiling.
Continue cooking and stirring until the mixture thickens and starts to look glossy, 3-5 minutes.
Use immediately as a sauce or spread into the container and let cool, then refrigerate for at least 3 hours.
|Notes||Yogurt mozzarella will last around 2 weeks in the refrigerator as long as it’s properly sealed.
The original recipe says to drop spoonfuls of the just-finished cheese into an ice water brine, but I found that robbed it of all flavor and also ruined the texture.
Yogurt mozzarella doesn’t melt in the oven, such as on pizza, but it melts beautifully in liquid. To make a pourable mozzarella sauce for pizza, lasagna, etc, combine 3-4 parts mozzarella with 1 part cashew milk over medium-low heat and whisk until creamy and smooth, about 3 minutes. Use immediately.
Adapted from the recipe for “Meltable mozzarella” in Artisan Vegan Cheese – read my review.
|Help||Abbreviations | Conversions | Cooking tips|