Translate

viernes, 25 de octubre de 2013

Peanut Mozzarella

I write this in english for a blogger who asked for it, thanks for asking! I hope it's useful :)

So at first, for doing this recipe, you will need Peanut Milk. You can do it pretty easy, take some good and natural Peanut Butter (without sugar for the cheese), and what you will do is, put 1 tablespoon of peanut butter for each glass of water, mix it with a kitchen robot,and then you got it! Peanut Milk!


Peanut Mozzarella


Ingredients

♥400 cc. peanut milk
♥3 tbsp yeast flakes
♥5 tbsp tapioca starch (or potato starch, or cassava)
♥1 tbsp sunflower oil (or corn oil, also olive oil, but we want some soft flavor)
♥1 tbsp lemon juice
♥1 teaspoon salt (or less, as you wish)
♥just a bit of olive oil for greasing the tupperware.

Put the milk in a jug suitable for fire.
Add the yeast, salt, lemon, and mix.
Then incorporate the starch and mix well with fork until you see no lumps.
Put the jug over medium heat, stirring constantly with a wooden spoon for 5 minutes.
When the cheese is thickens, it begins to stick to the walls, remove from the heat to add the oil, incorporate it well, then put it back into the fire and continue stirring for a minute or two more.
Chose a tupperware that will give shape to the cheese.
Spread the tupperware with olive oil, and put the cheese in it.
We can cool the cheese in tupperware for a while and then put it in the refrigerator for about 6 hours, maybe less.
Or, we can put the tupperware in the freezer for half an hour, to accelerate the process, and then put it in the refrigerator for 4 hours.
We recommend flip the Tupperware few times to help take shape.

That's all!




Note. If cheese is for a pizza, and you want to eat it now! you can put the cheese in the freezer half an hour and it is ready to use, or you can even use it directly after cook.

The refrigerator is necessary so that the cheese is firm and you can cut it. 


3 comentarios:

  1. Oh thank you very much! I will try it out, as soon as my brother's back from Belgium :) I'm so excited how it tastes.. Greetings from Berlin

    ResponderEliminar
    Respuestas
    1. Thank you! Im happy you asked for it :)

      Eliminar
  2. Hola, muchas gracias por el post, yo lo hacia con agar agar, este no lleva y funciona igual?
    Y otra consulta, se puede freezar?
    Esta buenisimo el blog, beso!

    ResponderEliminar