Creamy mozzarella which works as well cold on a caprese salad as it does melted on pizza or as mozzarella sticks.
Combine all ingredients in a high speed blender such as a nutribullet
When completely smooth, transfer mixture to a clean container, cover and leave on kitchen top for 24 hours
Combine all ingredients except for the oil to a high speed blender and wizz until smooth
Add the coconut oil and wizz for a few seconds until combined (it should not need more than this)
Add the mixture to a pan over a medium heat and whisk constantly
As the mixture starts to thicken, use an immersion blender to ensure the mixture does not split
The 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.
This 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)
Add all the clingfilm balls to a bowl of iced water and leave in fridge to harden for around 10 hours.
Create a brine for the mozzarella by adding salt to water - it should taste like a mild sea water
Remove mozzarella balls from the clingfilm and add to the brine in a tupperware - all of the cheese should be covered by the brine.
You can store this for around 2 weeks in the fridge.
Serving Size 4 large balls of mozzarella