Vegan Mozzarella
Today I am going to make a simple vegan mozzarella cheese! Mozzarella cheese is usually made by taking raw milk, running it through a curdling process, heating it up, stretching it, pulling it and putting it back together. I made ice cream out of pea protein milk and it came out really good! Could pea protein milk make a really good vegan mozzarella? Let’s get started! If you like this recipe be sure to check out this one too! and this one!
Thickening the Milk
I measure out four cups of my pea protein milk. I’m going to see if I can reduce this and make it thicker. So add the milk to a pot and put it on a low heat, constantly stirring for about a half hour. I’m hoping some liquid will evaporate. This will develop a skin if you walk away from it or quit stirring. I poured the milk into a blender and now I have two and a half cups of it which is good. I start the blender on a low spin then add about half a teaspoon of lactic acid, four tablespoons of tapioca starch, a half teaspoon of salt, and about one and a half tablespoons of kappa carrageenan.
Fridge Time
Now I put the blender on high for a moment which should be enough to really thicken this mixture up. We are going to spoon this really quickly into some small jars. It starts to solidify quickly. Time to put these in the refrigerator for just an hour or two, they should firm really nicely. I’m also going to try one other trick here with some salted ice water. I scoop up some of this firmed cheese and add it to the water.
Taste Test
While those solidified I prepared some tomatoes and basil so that way we could do like a salad. The cheese that I put in the water, some of it stayed pretty good, but it didn’t ball up like a real mozzarella cheese would. It is melting pretty well! Fresh mozzarella made with just a few ingredients! It really tastes like mozzarella cheese! If you threw this on a pizza it’d be delicious! This vegan mozzarella cheese recipe is amazing, try making it for your family and friends! Watch the full video here!
Incredibly Real Vegan Mozzarella From Pea Milk – Only 4 Ingredients
Ingredients
- 4 cups pea protein milk
- .5 tsp lactic acid
- 4 tbsp tapioca starch
- .5 tsp salt
- 1.5 tbsp kappa carrageenan
Instructions
- Add pea protein milk to pot on a low heat and constantly stir it for 30 minutes.
- Now add the milk to a blender, start it on a low spin then add lactic acid, tapioca starch, salt, and kappa carrageenan.
- Turn the blender on high for a moment.
- Spoon the cheese into small jars and put them in the fridge for 1-2 hours.
- I plated mine with tomatoes basil and olive oil, enjoy!