Vegan Mozzarella

Vegan Mozzarella


1 lb

Equipment Required

  • medium sized, heavy sauce pan
  • whisk
  • large bowl (to hold ice water)
  • ice cream scoop


· 1 teaspoon salt

· 2 cups Vegan Mozzarella Culture (See above)

· 6 tablespoons tapioca flour

· 1 tablespoon carrageenan powder

· 1⁄2 teaspoon xanthan gum

· 8 cups water (ice water)


Make the brine by mixing the ice water with the salt in a large bowl. Stir until the salt dissolves. Set aside.

Put the cultured mixture into the sauce pan and whisk in the tapioca flour, carrageenan and xanthan gum.

Cook the mixture over medium heat, whisking constantly, until it is very smooth, thick, gooey and glossy. This should take 3 to 5 minutes.

Use the ice cream scoop to form balls of the gooey mixture, dropping them into the brine as you go. They should harden as soon as they hit the iced brine.

Store covered, in the brine.