A plant-based version of Italian "mozzarella," surprisingly similar in appearance to mozzarella made with animal milk but with a more delicate flavor. It's great with tomatoes for a "Caprese" salad, or diced in a mixed salad. On a whole-wheat pizza it does not perform like a stringy cheese but becomes very soft and spreadable.
Serving: 1 “mozzarella”
Ingredients
- 250 ml natural dairy-free yogurt (unsweetened)
- 1⁄2 teaspoon of agar-agar powder
- 2 level tablespoons of potato starch
- 1/3 teaspoon of fine salt
- a few drops of lemon juice (to taste)
Directions
Step 1
Lightly grease a bowl large enough to hold all the ingredients. Set aside.
Step 2
In a saucepan, pour in the agar-agar and potato starch. Gradually add the yogurt, stirring well with a wooden spoon to prevent lumps from forming. If necessary, blend the mixture with an immersion blender. Add the salt and lemon juice and mix again.
Step 3
Place the saucepan on the stove and slowly heat the mixture, allowing it to thicken, stirring constantly. The cream will thicken and, at some point, begin to pull away from the sides of the pan. Stir vigorously some more, then turn off the heat and pour the content into the greased bowl.
Step 4
Let cool to room temperature, then place the bowl in the refrigerator for 3-4 hours, until the mixture becomes firm. Remove the "mozzarella" from the bowl. It is now ready to be consumed as desired.
Pro tips
You can remove the little oil left on the surface by dabbing with paper towel.
It is possible to store this “mozzarella” in the refrigerator for 3-4 days in a sealed container.
