Mozzarella Cheese
Prep time
Cook time
Total time
Author: Zesty Paleo
Cuisine: Italian
Serves: 1 cheese
Ingredients
- 2 tablespoons coconut yogurt
- ½ teaspoon Himalayan salt
- ½ cup coconut milk
- 2 tablespoons tapioca starch*
- 2 tablespoons palm shortening**
- Fragrance-free coconut oil (for greasing)
Instructions
- 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.
Notes
*Add 3 tablespoons for a firmer cheese. You can also add a few drops of lemon juice if bothered by coconut flavor. However, please note that the cheese will coagulate faster..
**Stored at the room temperature.
**Stored at the room temperature.
Recipe by Zesty Paleo at https://zestypaleo.com/aip-mozzarella-cheese/