Cultured cashew mozzarella

AuthorElisa Booker
RatingDifficultyAdvanced

Creamy mozzarella which works as well cold on a caprese salad as it does melted on pizza or as mozzarella sticks.

Yields1 Serving
Prep Time5 hrsCook Time10 minsTotal Time5 hrs 10 mins

Cultured Cashew Milk
 75 g Soaked cashews
 475 ml Water
 ½ tbsp Acidophilus powder
 1 tbsp Soybean lecithin powder
Mozzarella
 575 ml Cultured cashew milk (basically all the milk you made)
 175 ml Melted refined coconut oil
 140 g Tapioca flour
 1.50 tbsp Carrageenan kappa
 ½ tbsp Salt
  tsp Lactic acid powder
 Plus immersion blender, clingfilm and brine

Cultured cashew milk
1

Combine all ingredients in a high speed blender such as a nutribullet

2

When completely smooth, transfer mixture to a clean container, cover and leave on kitchen top for 24 hours

Mozzarella
3

Combine all ingredients except for the oil to a high speed blender and wizz until smooth

4

Add the coconut oil and wizz for a few seconds until combined (it should not need more than this)

5

Add the mixture to a pan over a medium heat and whisk constantly

6

As the mixture starts to thicken, use an immersion blender to ensure the mixture does not split

7

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.

8

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)

9

Add all the clingfilm balls to a bowl of iced water and leave in fridge to harden for around 10 hours.

10

Create a brine for the mozzarella by adding salt to water - it should taste like a mild sea water

11

Remove mozzarella balls from the clingfilm and add to the brine in a tupperware - all of the cheese should be covered by the brine.

12

You can store this for around 2 weeks in the fridge.

Ingredients

Cultured Cashew Milk
 75 g Soaked cashews
 475 ml Water
 ½ tbsp Acidophilus powder
 1 tbsp Soybean lecithin powder
Mozzarella
 575 ml Cultured cashew milk (basically all the milk you made)
 175 ml Melted refined coconut oil
 140 g Tapioca flour
 1.50 tbsp Carrageenan kappa
 ½ tbsp Salt
  tsp Lactic acid powder
 Plus immersion blender, clingfilm and brine

Directions

Cultured cashew milk
1

Combine all ingredients in a high speed blender such as a nutribullet

2

When completely smooth, transfer mixture to a clean container, cover and leave on kitchen top for 24 hours

Mozzarella
3

Combine all ingredients except for the oil to a high speed blender and wizz until smooth

4

Add the coconut oil and wizz for a few seconds until combined (it should not need more than this)

5

Add the mixture to a pan over a medium heat and whisk constantly

6

As the mixture starts to thicken, use an immersion blender to ensure the mixture does not split

7

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.

8

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)

9

Add all the clingfilm balls to a bowl of iced water and leave in fridge to harden for around 10 hours.

10

Create a brine for the mozzarella by adding salt to water - it should taste like a mild sea water

11

Remove mozzarella balls from the clingfilm and add to the brine in a tupperware - all of the cheese should be covered by the brine.

12

You can store this for around 2 weeks in the fridge.

Cultured cashew mozzarella

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