I have been working on some menu ideas for a catering enterprise for tech events that Chris and I will be launching in September. This cheese has the soften and smoothness of mozzarella with some delicious extra flavours. I use it for making antipasto kebabs.
The recipe does take several days though due to naturally fermenting the cheese for extra tang and taste.
The recipe is inspired by the work of Miyoko Schinner. I've enjoyed a number of her recipes over the years although I tend to using them as a starting board and tweak them accordingly.
- 1 cup plain, unsweetened soy yogurt ( I used my homemade yoghurt)
- 1 cup raw cashews, soaked in water for 6 hours then drained
- 1 cup rejuvelac, divided in half
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon garlic powder
- 3 tablespoons tapioca flour
- 1 tablespoon agar powder
- Combine the yogurt, cashews, a half cup of the water, and salt in a blender and process until smooth and well blended.
- Transfer to a container, cover loosely, and set aside for 24 hours until slightly tangy.
- Whisk in the tapioca flour.
- Combine the agar and remaining half cup of rejuvelac in a small saucepan.
- Whisk together and bring to a boil.
- Simmer for 3 to 4 minutes.
- Pour in the yogurt mixture and mix well with a whisk.
- Continue cooking over medium heat, stirring with a wooden spoon, until the mixture is smooth, glossy, and stretchy.
Meanwhile, prepare a large bowl of ice water. Using an ice cream scooper or small spoon, drop balls of the cheese into the ice bath. I wasn't too worried about shape as I was intending to slice the cheese!
Let sit for 20 to 30 minutes until firm.
Store in the fridge in water (change water daily). Will last about 5 days.