Ingredients
Equipment
Method
- Put all the ingredients except coconut oil in a blender: milk, miso, carrageenan kappa, tapioca starch, xanthan gum, nutritional yeast flakes, sugar, salt, garlic powder, and onion powder; Process for about half a minute until combined.
- Transfer the batter to a large non-stick pan or non-stick wok and heat on medium heat; Add coconut oil while stirring, spoon by spoon, until combined, and the mixture bubbles and thickens (see picture)
- Transfer to a container (the mixture stretches and begins to firm immediately). Cool to room temperature for about half an hour, cover, and put in the fridge for an hour or two until fully solidified.
- This mozzarella is excellent for grating. You can form balls for Panzanella salad. It is perfect for toast, pizza, lasagna, and Qhiches!
- To make Mozzarella balls: When the mozzarella is firm - after about 1-2 hours in the fridge, you can easily make mozzarella balls by using a small ice cream / cookie scoop
- Based on a recipe I discovered on Google Docs - thank you so much for this breakthrough!!
Notes
*** For those with a sensitive gut, it is recommended to avoid kappa carrageenan.
Where to purchase Kappa Carrageenan:
USA: The Modernist Pantry
UK: Special Ingredients