Upon our return to France my cheese cravings got stronger: French cheese is amazingly delicious and it is everywhere, which makes it hard to resist! There is the rule in our household: everything is allowed, except gluten: this rule applies to my husband of course, because I have so many other restrictions… Therefore, on many occasions I had to observe my husband eating some of the most delicious cheeses I used to enjoy before. Given the situation, I felt that I had to come up with another dairy-free cheese recipe soon so that I wouldn’t feel myself too deprived.
Luckily, while working on this recipe of mine I noted that it had a slightly cheesy flavor. I thought that by replacing cassava flour with tapioca, known for its ability to provide a gummy structure, I would be able to obtain the desired cheesy texture. The first attempt didn’t work out as I wanted, but I felt that I was on the right track. I kept on experimenting by modifying the amount of ingredients, so at some point we had the fridge full of dairy-free “mozzarella cheese” and it felt almost as a blessing!
I’ve also found out that this whisk works very well for making this cheese. Note of caution here: stirring constantly is critical in the recipe, so make sure to prepare all the necessary ingredients in advance!
- In a small recipient mix together the coconut yogurt and salt, set aside.
- In a measuring cup whisk the coconut milk with tapioca starch while breaking lumps until an emulsion forms.
- Pour the emulsion into a small or medium-size saucepan and stir continuously over medium heat.
- When the mixture starts to be a bit lumpy add the earlier prepared yogurt and salt mixture while stirring.
- When the mixture starts to become gummy, lower the heat to the minimum and add the palm shortening while stirring. Keep on stirring for 3 to 4 minutes and remove from heat.
- Grease the mold or any other adapted cookware with the coconut oil and pour in the mixture.
- As soon at the mixture cools place it in the fridge for 1h30m, after that gently remove the cheese and place it on a greased serving plate. Return the cheese to the fridge and let it cool for 10 to 12 hours or overnight.
**Stored at the room temperature.