Vegan Buffalo Mozzarella
This is my step by step recipe on how to make the perfect and totally Vegan Buffalo Mozzarella with ingredients easily available from any food store as well as completely natural.
Servings: 6 mozzarelle
Calories: 117kcal
Instructions
- Place the whey or brine into the freezer during preparation (unless they are already cold in the fridge).
- Mix the yogurt with the tapioca, salt and soy cream until smooth and lump-free. I recommend a small amount of liquid at first to the dry ingredients so it forms a paste and then add the rest of the liquid, this will help prevent lumps.
- Dissolve the agar agar in the water until it is completely dissolved, then place on a medium flame stove and bring to a boil, stirring constantly. Leave to cook for at least 2 or 3 minutes after boiling.
- Incorporate the yogurt mixture into the pan with the water and agar agar with a whisk, and heat everything until you get a stringy mixture that detaches from the pan.
- Place the bowl containing the whey or brine in a larger container with water and ice to make a cold water bath.
- With the help of a couple of kitchen spoons, take a generous spoonful of the mixture from the pan and, working quickly, form a sort of quenelle that will be gently released into the brine.
- Continue the process until the mixture is used up (you will get about 5-6 mozzarella with a diameter of 5 centimetres).
- Cover the container with the mozzarella with a lid or cling film and place in the refrigerator for at least 2 hours before consuming.
- You can taste your home made vegan buffalo mozzarella cold from the fridge or after having kept them at room temperature for about 30 minutes.
Notes
The home made vegan buffalo mozzarella can be stored in the refrigerator covered with their whey for about 4 days.
For the Brine
As an alternative to the whey you can make a brine with about 500 ml of filtered water, 1 teaspoon of salt and a teaspoon of yogurt (or lemon juice).
For the Soy Yogurt
1 liter of Soy Milk
1 Sachet/Capsule Yogurt Starter*
* Keep in mind that not all bacteria for self-producing yogurt are vegan, below you will list the most famous / easy to find on the market that are compatible with a totally vegetable diet:
- Streptococcus thermophilus
- Lactobacillus bulgaricus
- Lactobacillus acidophilus
- Bifidus lactis
To make this at home I use the convenient Instant Pot, but you can use any yoghurt maker or even the Thermomix, and just follow the recommended instructions. The Instant pot is absolutely perfect for this process though and the results are superb.
On the other hand, those who own an Instant Pot will simply have to mix milk and starter / bacterial cultures and activate the yogurt program for 14 hours.
As soon as the yogurt is ready, simply pass it through a colander covered with cheesecloth for a further 12 hours. During this process you will have to place the colander above a large bowl or pot in which the whey will be deposited, which will be useful in the cooling phase of our mozzarella, and put it in the fridge covered with film.
The next day you can transfer your yogurt to a bowl and work it with a whisk. You will get a thick and creamy looking Greek-like yogurt, perfect for making these vegan buffalo mozzarella!
For the Soy Cream
To make the soy cream, simply weigh and blend in the jug of an immersion blender:
50 g Soy milk
50 g Seed Oil
10 g Sugar
6 g Corn starch
1 pinch of salt
1 pinch of Lactic Acid (or 2 drops of lemon juice)
Nutrition
Calories: 117kcal | Carbohydrates: 9g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Potassium: 22mg | Sugar: 3g | Vitamin A: 33IU | Vitamin C: 3mg | Calcium: 46mg