Makes 1 lb./ 16 servings of 1-oz. slices
COOKING NOTES: Haven’t tried this combo yet. Wish me luck.
- 4 cups water
- 2 tsp salt
- 2⁄3 cup refined coconut oil, melted until liquid (REFINED doesn’t add coconut taste)
- 1 cup plain unsweetened soy Greek yogurt
- 1⁄3 cup plain unsweetened soy milk
- 1⁄4 cup tapioca flour
- 1 Tbsp. kappa carrageenan
- 1 1⁄4 tsp salt
- 3/4 tsp. lactic acid
- Make brine water by combining water and 2 tsp. salt. Chill until very cold.
- To 1-quart saucepan, add yogurt and soy milk. Whisk in flour and carrageenan until smooth. Add the 1 1/4 tsp. salt, and whisk vigorously until the ingredients are blended and mixture is smooth.
- Add coconut oil. Whisk into mixture. The coconut oil will not blend completely at this stage; this is normal.
- Place saucepan over medium-high heat. Using a flexible spatula, slowly and continually stir the mixture. As the mixture heats up, it will begin to thicken (and may curdle to form lumps). Immediately reduce heat to medium-low as soon as the mixture thickens slightly.
- Begin stirring vigorously as mixture continues to thicken. Scrape sides of saucepan with spatula while stirring. After several minutes, the oil will begin to emulsify and transform the mixture into a smooth, glossy and gooey mass of melted cheese. Cooking is complete when a thermometer inserted into mixture reaches 175F (not touching sides or bottom of pan).
- After cooking, remove saucepan from heat, stir in lactic acid and vigorously whip mixture to ensure acid is blended thoroughly into the melted cheese.
- Place pot on heatproof surface or trivet/potholder near work area.
- Place bowl of brine water next to saucepan of cheese.
- With ice cream scoop or ladle, scoop up hot cheese mixture, and with a spoon in other hand, scrape off cheese hanging from sides of ladle back into the pot. This will help create more uniformly round balls of cheese. Add the scoop of cheese to the brine water. The exterior of the cheese ball will firm upon contact. Repeat with remaining cheese mixture.
- Refrigerate for several hours until the mozzarella balls have firmed (keep in mind the cheese will still be soft).
- Drain with slotted spoon and set on paper towel to blot excess water before using.
- Stored in the brine, cheese will keep about 1 week in fridge. Freezing not recommended.