Miyoko’s POURABLE *Vegan* MAGIC MOZZARELLA That Melts on Pizza, Lasagna & More 🪄🍕 скачать в хорошем качестве

Miyoko’s POURABLE *Vegan* MAGIC MOZZARELLA That Melts on Pizza, Lasagna & More 🪄🍕

This mozzarella is in the form of a sauce that will magically solidity when exposed to heat. You can pour it on pizza or lasagna, or use it as a base for a mac and cheese (see Mac and Cheese Sauce, below). Recipe: MAKES 3½ CUPS (ABOUT 900ML) 3 cups (710ml) Watermelon Seed Kernel Milk (page 54), Cashew Milk (page 49), Lucky Pumpkin Seed Milk (page 50), Fortified Oat Milk (page 45), or Rich and Refreshing Soy Milk (page 58) ½ cup (112g) avocado, olive, or refined and melted coconut oil 5 tablespoons (50g) tapioca starch 2 teaspoons fine sea salt ¼ teaspoon vegan thermophilic culture 1 tablespoon psyllium husk powder IN A BLENDER, combine the milk, oil, tapioca starch, salt, and culture and puree until smooth and creamy. Pour this into a sterilized jar, cover with a lid, and set it in a warm place at 100°F for 8 to 12 hours, until it reaches a pH just below 5.0. At this point, you can proceed to the next step if you are going to use it immediately, or you can refrigerate for up to 2 weeks until you are ready to use it. When you are ready to use it, return the mixture to a blender and add the psyllium husk powder and reblend (see Note). It is best to add the psyllium husk right before you plan to use it, as the longer it sits in the mixture, the thicker and goopier it will get, making it difficult to pour out or squirt out of a squirt bottle. In this case, you can still spoon it onto whatever you are baking. NOTE If you don't plan to use all the cheese right away, you can measure out 1 teaspoon of psyllium husk to each cup of cheese mixture you are using and add just that. Varíation MAC AND CHEESE SAUCE To turn this into a mild cheddar-flavored sauce for a quick mac and cheese, add ½ cup nutritional yeast flakes and 2 tablespoons white miso to the milk before you ferment it. Afterward, blend in (along with the psyllium) 2 teaspoons mustard powder and 1 teaspoon each of onion powder and paprika. You can heat this on the stovetop and it will thicken into a lovely sauce for macaroni.