GARLIC MOZZARELLA

RECIPE FOR GARLIC MOZZARELLA
Click here for the printable recipe and full story: http://www.marystestkitchen.com/vegan...

INGREDIENTS

1/2 batch of cultured cashew cream cheese (about 1 1/4 cups worth) [https://www.youtube.com/watch?v=tw0wr...]
4 tablespoons tapioca flour
2 tablespoons lemon juice
2 tablespoon organic canola oil or other light tasting oil
1 tablespoon kappa carageenan
1 teaspoon xantham gum (optional)
1 to 1 1/2 teaspoons salt
1 clove garlic, minced
1/2 cup or more water

DIRECTIONS

Combine all the ingredients except the water in a saucepan and mix thoroughly.

Add enough water so that the mixture becomes like a very thick pancake batter. Start at 1/2 cup and increase if necessary. The amount depends on how liquid or thick your cashew cream cheese was.

Place the saucepan over medium heat and stir the mixture continuously for 6 to 8 minutes. 

As it heats, the mixture will pull away from the sides and start clumping together.

When mixture becomes next to impossible to stir, taste it to test if the tapioca has completely cooked. Heat while stirring for a bit longer if it still has a grainy-starchiness to it. However, once you have the desired texture, take it off the heat! Overheating can cause the mixture to separate.

Smooth the garlic mozzarella into a clean bowl to cool.

Chill in the fridge so that the cheese completely solidifies.