Mozzarella
1 serving
15 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Use an immersion blender to mix 10 ml of plant milk with 20 ml of corn oil. Continue blending until a creamy mixture is obtained.
- Soy milk: 60 ml
- Potato starch: 50 g
2
Transfer the mixture to a pot and, stirring, add potato starch, yogurt, 50 grams of plant milk, and salt. Mix everything until the mass becomes homogeneous.
- Potato starch: 50 g
- Soy yoghurt: 70 g
- Soy milk: 60 ml
- Salt: to taste
3
Place the pot on low heat. Simmer the mixture, stirring constantly. You'll know the mozzarella is ready when the mixture starts to pull away from the sides of the pot and resembles mozzarella in texture.
4
Transfer the mixture to a container previously greased with corn oil. Cover the container with plastic wrap and place it in the refrigerator for at least an hour. After that, the vegan mozzarella is ready.
5
It can be served cold, in a caprese salad, used to make pasta, and baked in pizza.