A recipe for cheese, made with potatoes. You may have seen my previous post on the infamous potato-carrot cheese. I’ve also used agar to make that same recipe into slices. Well, it was an obvious jump to try to make a mozzarella version. This version does use kappa carrageenan as a binder, but you can easily omit it if you want a melt. I haven’t tested it with agar powder, but I’m sure it would work if you activated the agar in water before pouring the rest of the mixture in.
Without further ado…
- 1 1/2 medium russet potatoes, peeled and boiled (about 1 1/2 cups, use more if you have small potatoes!)
- 1/2 cup unsweetened soy milk*
- 1/4 cup refined coconut oil
- 1 tablespoon nutritional yeast
- 1 1/4 tsp salt
- 1 tsp lactic acid (sub 1 tbsp lemon juice)
- 3 tsp kappa carrageenan
- Peel and boil potatoes until very tender-I used a pressure cooker for 15 minutes. Let cool, then blend until very smooth with the rest of the ingredients to form a smooth thick cream. Don’t blend hot, it might make your blender explode. Add more soy milk to thin if necessary.
- Pour into a thick (preferably non stick, as it gets kind of sticky) saucepan and heat over medium low heat. Stir regularly while heating. Try to keep the temperature low enough it doesn’t heat too quickly, or the carrageenan might split from the coconut oil. It will begin to curdle very slightly as the carrageenan starts to activate. Continue to stir until you see it bubbling around the edges, or it reaches 170F.
- Pour hot mixture into a mold (any sort of glass or plastic container that can withstand the heat. Let cool a few hours until solid. Grate onto whatever you want, but it melts best in moist conditions, like on sauce.
*You can probably use any unsweetened plant milk you have on hand. This just happened to be what I was using.