...I've had
Miyoko Shinner's Artisan Vegan Cheese since it first came out...
...you can read about
...my first Artisan Vegan Cheese here...
...and there's a recipe in the book for Vegan Buffalo Mozzarella...but then Miyoko posted a
Better Buffalo Mozarella...
...so I printed it out to give it a try...
...so I blended up my yogurt and cashews...and poured them into a bowl...
...covered it and left it sitting on the counter...this is the scariest part for me...12 to 24 hours...YIKES!...
...then I mixed my agar and water...
...and got my ice bath ready...
...boiled the agar for a few minutes...
...then added the cashew/yogurt mixture...
...and started cooking...
...much like the
stretchy-melty-gooey mozzarella from It Doesn't Taste Like Chicken...it looks gloopy and lumpy for a bit...
...and then it all comes together and is glossy and smooth and stretchy...just like the description in the recipe...
...then using an ice cream scoop...I scooped up some 'cheese'...
...and dropped it into the ice water...
...it hardens up pretty quickly...
...but Miyoko says to let it sit for 20 - 30 minutes...
...I drained mine on some paper towel...
...and then put it into a bowl covered with olive oil...as I'd read in the comments not to store it in water...
...I can't wait to try it out...and I'll let you know how it is...
~Wishing you a lovely start to your weekend...
that is an amazing process! i wondered how you made that!
ReplyDeletelove, k
I tried some commercial vegan cheese and it was not nice!
ReplyDeleteI really do need to get that book. I mean, I have a few veg cheeses in my recipe box...but I could always use more. Right?!
ReplyDeleteI must absolutely try this cheese!
ReplyDeleteThank you for sharing!