Buffalo Mozarella

This recipe is from Jo Stepaniak's fantastic cookbook, "The Ultimate Uncheese Cookbook." The recipes are simple, require basic ingredients for the most part and taste great.

Buffalo Mozarella (called Mostarella in the book)

2 cups water of plain soymilk (I used water)
1/2 cup nutritional yeast flakes
1/3 cup quick-cooking rolled oats
1/4 cup tahini
1/4 cup cornstarch, kuzu, or arrowroot
3 to 4 tablespoons fresh lemon juice
1 tablespoon onion powder
1 teaspoon salt

Lightly oil a 3 cup rectangular mold, loaf pan or other small rectangular or oval container ( I used a round plastic container).

Combine all ingredients in a blender and process several minutes until completely smooth. Pour into a saucepan and cook and stir over medium heat until very thick and smooth. Pack into the prepared container. Cool uncovered in the fridge. When completely cool, cover and chill overnight. To serve, turn out of the mold and carefully slice with an oiled or water-moistened knife. Will keep for about 5-7 days covered in the fridge.

I made the Monterey jack cheese, and please note that it makes a lot of cheese and only lasts a week!

would this cheese melt at all?

Yes, at very high temperatures, the Monterey one did.

I made grilled cheese out of it and it did melt, I put the oven at 450F. Also melted into tomato sauce when stirred into the pot.

:D im going to use this to try to make french onion soup.

i added a tsp of garlic powder and a dash of white pepper. its chilling now :) it tastes really good!

Hope you like it foxy, you'll have it for days. Let me know how the french onion soup comes out, I love that. Are you making it with the toasted bread + melted cheeze on top?

yes, french onion soup is my favorite. :D

how firm is this cheese supposed to be?

It develops the texture of animal secretion mozarella, sorta jiggly but firm.

i found it sort of wet, but very good. i wonder if it will melt in the oven?

well it didnt melt, it just crusted a bit. but it was delicious.

does the recipe book with this recipe have the nutritional info on this cheese?

I don't recall, I have the cookbook at home so I'll check this weekend and let you know. Not that I won't be home until this weekend, I'm just usually too busy when I get home from work to go on the computer.

thanx :)

For 2 Tablespoons:

32 calories

2 g. protein

1 g. fat

4 g. carbohydrate

13 mg. calcium

92 mg. sodium

thanx artichoke. thats good :) i love how its so much lower in calories and fat then cow cheese.

You're welcome. It's very healthy! :)

I have just made the Monterey Jack cheese and it's rather yummy. Just trying to decide what I can have for dinner tonight now!

I made the mozzarella and really didn't like it. I think the Monterey has a much better flavor and texture.

I agree Artichoke. I tried the mozzarella this weekend and it was just too wet. Maybe I did something wrong but my attempts at the cheddar have been better.

You guys have mentioned Montery and Cheddar cheeses from that book--could one of you please post the recipes? Thanks.

Quote:

---

Veganbear

You guys have mentioned Montery and Cheddar cheeses from that book--could one of you please post the recipes? Thanks.

---

Melty Chedda Cheez (Ultimate Uncheese Cookbook by Joanne Stepaniak)

1 1/2 cups water or nondairy milk
1/2 cup nutritional yeast flakes
1/4 cup flour, any kind
2 tablespoons tahini
2 tablespoons kuzu, arrowroot or cornstarch
2 teaspoons lemon juice
1 teaspoon onion powder
1/2 teaspoon salt
2 teaspoons light or chickpea miso
1/4 teaspoon garlic powder
1/4 - 1/2 teaspoon paprika
1/4 teaspoon dry mustard powder

Place all ingredients in blender and process until completely smooth. Transfer to small saucepan. Cook over medium-high heat, stirring constantly with a wire whisk until very thick and smooth. Serve hot. Can be drizzled over pizza, veggies, toast, macaroni etc.

Thanks for the melty cheddar recipe! Before I make it, is it any good? Is there a solid cheddar recipe too?

It solidifies once refrigerated anyway and can be sliced or grated but there are other recipes to make "solid" cheeses.

Does anyone know if these cheeses can be frozen? I know real cheese can be frozen (like on frozen pizzas), but I don't know about not real cheese.

Freezing will alter the texture once thawed. Grate or slice while still partially frozen for best results. Also, don't use a food processor above, use a blender.

I just made the Monterey cheese yesterday and I cannot believe how good it turned out!! And it even MELTS!! I ate more than half of it already. I brought some cheese to work for lunch, and this guy at my table asked what it was and I told him and asked if he wanted to try some. I told him it was Monterey Jack, but it's been so long since I had it that I didn't know if it really tasted like it or not. He said it did. I can't wait to try the other cheese recipes!

Does anyone have the Uncheese cookbook and would like to help me out by posting a recipe? I was just about to make Montery Jack chhez but forgot the book is in a box somewhere in Glasgow! :(

Thanks!

Quote:

---

Windfall

Does anyone have the Uncheese cookbook and would like to help me out by posting a recipe? I was just about to make Montery Jack chhez but forgot the book is in a box somewhere in Glasgow! :(

Thanks!

---

i second that....i would love to try out the monterey jack myself...

also, what would u guys use as a substitute for miso in these recipes? i don't have any way of getting miso here... :(