[
Home
|
Add
]
Search
:
Modifying Recipe "vegan mozzarella di bufala"
Name:
Category:
Appetizers
Beverages
Breads
Desserts
Main Dishes
Misc
Sauces
Side Dishes
Soups
Ingredients:
2 cups raw cashews, soaked for several hours in water ½ cup Rejuvelac pinch of sea salt ½ to ¾ tsp. Xanthan gum optional: 4 Tbsp. canola or refined coconut oil (for meltability purposes—not needed if using for Caprese salad or otherwise serving cold) 2 Tbs. agar agar flakes ⅔ cup water
Directions:
In the morning (or the day before) Drain the cashews and place in a blender with the Rejuvelac and salt. Blend, stopping to push down and scrape as necessary, until absolutely creamy and smooth. Add ½ tsp. of the xanthan gum and reprocess until it thickens and looks gooey. Place in a bowl, cover, and allow to sit at room temperature for 8 to 24 hours, depending on the temperature of your room. Mozzarella has a mild flavor, so be careful not to let it sit out too long lest it develop a tang. You want it to develop some flavor and depth, but still be mild. In the evening or the next day Place the cheese back in the blender. Dissolve the agar agar flakes by mixing with the water in a small pot and bringing to a boil; allow to simmer, stirring with a whisk, for several minutes until completely dissolved. Pour the agar agar into the blender and blend until completely incorporated. To achieve a “stretchier” consistency, add an additional ¼ to ½ tsp. xanthan gum. Forming the Balls Have ready a bowl filled with a quart or so of cold water and 1 tsp. salt. Immediately after blending, use a small ice cream scoop to form little balls of the soft cheese; drop into the water. They will harden almost instantaneously. Refrigerate for up to one week. *If you are celiac or wheat-allergic, try replacing the Rejuvelac with a probiotic mix of ¾ tsp. of New Chapter Probiotics dissolved in 1 cup warm water, and use half of that for this recipe. I have a theory that this may produce a more mild sharpness—so I plan to experiment with this change as well. http://vegansaurus.com/post/1671017875/guest-recipe-vi-zahajszky-mozzarella-di-bufala
Added By:
Password: