View Full Version : Buffalo Mozarella

Pages : [1] 2

Jan 22nd, 2005, 07:21 PM
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.

Jan 22nd, 2005, 09:55 PM
I made the Monterey jack cheese, and please note that it makes a lot of cheese and only lasts a week!

Jan 23rd, 2005, 04:38 AM
would this cheese melt at all?

Jan 23rd, 2005, 05:00 AM
Yes, at very high temperatures, the Monterey one did.

Jan 23rd, 2005, 01:15 PM
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.

Jan 23rd, 2005, 07:48 PM
:D im going to use this to try to make french onion soup.

Jan 23rd, 2005, 09:11 PM
i added a tsp of garlic powder and a dash of white pepper. its chilling now :) it tastes really good!

Jan 24th, 2005, 12:39 AM
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?

Jan 24th, 2005, 01:18 AM
yes, french onion soup is my favorite. :D

how firm is this cheese supposed to be?

Jan 24th, 2005, 01:36 AM
It develops the texture of animal secretion mozarella, sorta jiggly but firm.

Jan 24th, 2005, 02:27 AM
i found it sort of wet, but very good. i wonder if it will melt in the oven?

Jan 24th, 2005, 05:00 AM
well it didnt melt, it just crusted a bit. but it was delicious.

Jan 25th, 2005, 07:04 PM
does the recipe book with this recipe have the nutritional info on this cheese?

Jan 25th, 2005, 08:27 PM
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.

Jan 25th, 2005, 08:34 PM
thanx :)

Jan 25th, 2005, 10:19 PM
For 2 Tablespoons:

32 calories

2 g. protein

1 g. fat

4 g. carbohydrate

13 mg. calcium

92 mg. sodium

Jan 25th, 2005, 10:41 PM
thanx artichoke. thats good :) i love how its so much lower in calories and fat then cow cheese.

Jan 25th, 2005, 11:47 PM
You're welcome. It's very healthy! :)

Feb 23rd, 2005, 06:25 PM
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!

Mar 30th, 2005, 11:08 PM
I made the mozzarella and really didn't like it. I think the Monterey has a much better flavor and texture.

Apr 11th, 2005, 11:20 PM
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.

May 15th, 2005, 11:53 PM
You guys have mentioned Montery and Cheddar cheeses from that book--could one of you please post the recipes? Thanks.

May 18th, 2005, 01:01 AM
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.

May 18th, 2005, 02:36 AM
Thanks for the melty cheddar recipe! Before I make it, is it any good? Is there a solid cheddar recipe too?

May 18th, 2005, 04:43 PM
It solidifies once refrigerated anyway and can be sliced or grated but there are other recipes to make "solid" cheeses.