Cultured cashew mozzarella
By Elisa Booker
April 30, 2020
Creamy mozzarella which works as well cold on a caprese salad as it does melted on pizza or as mozzarella sticks.
- Prep: 5 hrs
- Cook: 10 mins
- Yields: 4 large balls of mozzarella
Cultured Cashew Milk
Cultured cashew milk
1Combine all ingredients in a high speed blender such as a nutribullet
2When completely smooth, transfer mixture to a clean container, cover and leave on kitchen top for 24 hours
1Combine all ingredients except for the oil to a high speed blender and wizz until smooth
2Add the coconut oil and wizz for a few seconds until combined (it should not need more than this)
3Add the mixture to a pan over a medium heat and whisk constantly
4As the mixture starts to thicken, use an immersion blender to ensure the mixture does not split
5The mixture will thicken, slowly at first and then more rapidly. When the mixture is at a thick, silky consistency it will get to the point where the mixture will fall off a spoon cleanly - at this point it is ready.
6This next stage needs to be done as quickly as possible as the cheese will start to split after a few minutes. Add two ice cream scoops of the cheese at a time onto clingfilm - enclose the film so there are a couple of layers and film doesn't split then roll at the edges to form balls (this takes a bit of practice but even if not too pretty at first - it will still taste great! You can google 'Jay Astafa Mozzarella to check out the technique)
7Add all the clingfilm balls to a bowl of iced water and leave in fridge to harden for around 10 hours.
8Create a brine for the mozzarella by adding salt to water - it should taste like a mild sea water
9Remove mozzarella balls from the clingfilm and add to the brine in a tupperware - all of the cheese should be covered by the brine.
10You can store this for around 2 weeks in the fridge.
You can see Jay Astafa make this mozzarella on youtube: https://www.youtube.com/watch?v=MZcXxHunrrA