![]() ![]() I’m a new vegan and had dairy buffalo mozzarella as recently as a few months ago, so the taste is pretty fresh in my mind. The taste of my batch was very cheesy… Ironically enough, maybe even a little too much so. The texture of mine came out a touch mushy, but I’m thinking that I may not have cooked it long enough with the agar gel (or maybe I didn’t cook the agar gel long enough to begin with)? The final product looks just like fresh mozzarella, has a creamy mouthfeel, and there is no detectable cashew or otherwise “off” taste. I was pleasantly surprised at how well this worked out. Using an ice cream scooper, drop balls of the cheese into the ice bath. Continue cooking over medium heat, stirring with a wooden spoon, until the mixture is smooth, glossy, and stretchy. Pour in the yogurt mixture and mix well with a whisk. Whisk in the tapioca flour.Ĭombine the agar and remaining half cup of water in a small saucepan. Transfer to a container, cover loosely, and set aside for 12 to 24 hours until slightly tangy. In fact, pretty darn real.Įasy Buffalo Mozzarella (adapted from Miyoko’s recipe in VegNews)ġ cup raw cashews, soaked in water for 3 – 8 hours and drainedĬombine the yogurt, cashews, a half cup of the water, and salt in a blender and process until emulsified. The texture is, according to the discerning omnivore, much improved. Every week, I get people asking me if I will share it. Word got out that since the publication of Artisan Vegan Cheese that I’ve come out with a new and improved recipe. Since then, for my cooking classes and demos, I’ve simplified that recipe even further, still deriving good results. The next day, I got to work, and the 3 am inspiration proved to be the ticket. ![]() As often happens, I am unable to sleep at night as I ponder how to create something, and one night, I was saved by an idea. ![]() The article I penned for the fall 2012 issue of VegNews afforded me the opportunity to revamp the recipe. Other omnivores had found it delicious, I said to myself, yet I knew deep down that this one discerning individual was right. “The flavor is good, very close to the real thing, but the texture is nothing like buffalo mozzarella.” My heart sank. Then came the person – an omnivore – who was brutally honest. After developing my first vegan buffalo mozzarella several years ago, I was thrilled and happily served it to countless people, who seemed as thrilled as me. I am forever experimenting, trying to emulate and improve upon my own recipes. ![]()
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