✓ VEGAN MOZZARELLA CHEESE RECIPE INGREDIENTS REQUIRED:
* 60gm Extra Virgin Olive Oil
* 60gm Soya Milk
* 180gm Soya Milk
* 150gm Potato Starch
* 200gm Coconut Yogurt
* 5gm Salt
* 2gm Dry Rosemary
METHOD:
Step 1)
* Mix 60gm of Extra Virgin Olive Oil and 60gm of Soya Milk
Step 2)
* Pour 180gm of Soya Milk into a sufficiently large pot
* whilst stirring with a whisk gradually add 150gm of the Potato Starch
* then add 200gm of the Coconut Yoghurt (keep stirring all the time)
* then add 5gm Salt
* and 2gm Dry Rosemary
Add the mixture from step 1 into the pot with the rest of the mixture of step 2 whilst continually stirring.
Step 3)
* Put the pot on a hob on a high heat
* Continue to stir with a whisk until it begins to harden
* When it’s impossible to stir with the whisk; switch to stirring with a wooden spoon
* Once it becomes a solid mass, take it off the hob and put it into a bowl with a slight coating of olive oil
* Wait 20 to 30 minutes and then cover with “food Grade” cling film or tin foil and put it in the fridge.
Your Vegan Mozzarella Cheese is ready to use in dishes such as Lasagna, Pasta, Pizza, Toasted Sandwiches etc…. (the cheese will harden in 1 or 2 days in the fridge).
In this video and you will see a true masterclass in Vegan Mozerella Cheese making by Chef Mauro.
“Vegan Food Master Chef Mauro” kindly shares his recipe in a cookery workshop / class at his restaurant in Brick Lane.
Chef Mauro (from Italy) runs the cafe / restaurant with his wife Dr Min Chung (who is Korean) they used to have a shop within the Nags Head Market in Holloway but have now relocated to this shop in Brick Lane.
If you have any questions regarding their opening times or cookery classes you can phone them on: 020 7247 0044
or message them via their various social media:
Facebook: @VeganYes
Twitter: @veganyes_
Instagram: vegan_yes
A Big shout out to everyone who reads the description…..you know we love you – you make our description writing efforts worthwhile 😉
Their shop address is: 64 Brick Lane, Spitalfields, London E1 6RF (located in the heart of London’s very own “Banglatown”).
This video was recorded on Sunday 26th January 2020