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 Post subject: Miyoko's cashew mozzarella
PostPosted: Wed Jun 13, 2012 6:35 am 
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I made Miyoko Schinner's cashew mozzarella last week. It's very delicious and cheese-like

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 Post subject: Re: Miyoko's cashew mozzarella
PostPosted: Wed Jun 13, 2012 6:48 am 
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Beautiful!

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 Post subject: Re: Miyoko's cashew mozzarella
PostPosted: Wed Jun 13, 2012 6:49 am 
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Like!

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 Post subject: Re: Miyoko's cashew mozzarella
PostPosted: Wed Jun 13, 2012 7:19 am 
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Whoa! That's beautiful! (Can we have a cheeze making day at your place sometime?)

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 Post subject: Re: Miyoko's cashew mozzarella
PostPosted: Wed Jun 13, 2012 8:06 am 
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That's a great idea :-) We could do a party when Miyoko's book comes out, so we can try a variety of cheeses? I'd have to plan ahead though, since this cheese is really a multi-day project.

Maybe we should also make seitan to help lepelaar get over the fear of using her expensive wheat gluten powder.

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 Post subject: Re: Miyoko's cashew mozzarella
PostPosted: Wed Jun 13, 2012 8:53 am 
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I'm totally on board with both of those ideas!

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 Post subject: Re: Miyoko's cashew mozzarella
PostPosted: Wed Jun 13, 2012 9:14 am 
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oooh, i looks amazing!


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 Post subject: Re: Miyoko's cashew mozzarella
PostPosted: Wed Jun 13, 2012 9:18 am 
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looks delicious! this makes me want caprese salad


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 Post subject: Re: Miyoko's cashew mozzarella
PostPosted: Wed Jun 13, 2012 10:18 am 
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awe-inspiring.

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 Post subject: Re: Miyoko's cashew mozzarella
PostPosted: Wed Jun 13, 2012 10:35 am 
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That looks impressively similar to cow's milk mozzarella! Well done.


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 Post subject: Re: Miyoko's cashew mozzarella
PostPosted: Wed Jun 13, 2012 10:37 am 
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whoa

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 Post subject: Re: Miyoko's cashew mozzarella
PostPosted: Wed Jun 13, 2012 12:31 pm 
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Oooh! I want that with some sliced tomatoes and fresh basil!

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 Post subject: Re: Miyoko's cashew mozzarella
PostPosted: Wed Jun 13, 2012 3:22 pm 
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Does it taste better than Daiya and Follow Your Heart, or even Jo Stepaniak's Buffalo Monstrella?


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 Post subject: Re: Miyoko's cashew mozzarella
PostPosted: Wed Jun 13, 2012 3:38 pm 
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Beautiful!


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 Post subject: Re: Miyoko's cashew mozzarella
PostPosted: Wed Jun 13, 2012 4:08 pm 
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veggiesue wrote:
Does it taste better than Daiya and Follow Your Heart, or even Jo Stepaniak's Buffalo Monstrella?

I've never had Daiya or FYH, since they're not available here. I have tried Stepaniak's concoction, and thought it was foul (I like some of her other recipes, but not the mozzarella).

This recipe is a firm dense cashew cream with a very light sour cream taste, not unlike dairy mozz. The fermentation gives you a very authentic cheesy umami effect. My cheese loving partner says this is the closest I've come to replicating cheese taste in vegan food.

So far I've had it cold with salad, in lasagna and in pasta with tomato sauce. The umami flavor intensifies when you heat it, which makes it nice to use in oven recipes, even though it doesn't really melt. (Miyoko says the book will have a melting mozz recipe too, so I guess we just need some patience)

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 Post subject: Re: Miyoko's cashew mozzarella
PostPosted: Wed Jun 13, 2012 4:36 pm 
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Oh, wow!


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 Post subject: Re: Miyoko's cashew mozzarella
PostPosted: Wed Jun 13, 2012 5:49 pm 
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um, wow!


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 Post subject: Re: Miyoko's cashew mozzarella
PostPosted: Thu Jun 14, 2012 6:26 am 
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That is INCREDIBLE!

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 Post subject: Re: Miyoko's cashew mozzarella
PostPosted: Thu Jun 14, 2012 9:23 am 
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Amazing!


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 Post subject: Re: Miyoko's cashew mozzarella
PostPosted: Thu Jun 14, 2012 2:05 pm 
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That looks amazing!

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 Post subject: Re: Miyoko's cashew mozzarella
PostPosted: Thu Jun 14, 2012 3:11 pm 
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I wanted to make that recipe before, but I only can get agar powder. I need to track down some flakes. This mozzarella looks so fantastic!

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 Post subject: Re: Miyoko's cashew mozzarella
PostPosted: Thu Jun 14, 2012 3:15 pm 
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Mihl wrote:
I wanted to make that recipe before, but I only can get agar powder. I need to track down some flakes. This mozzarella looks so fantastic!

Miyoko says in the comments that you can use agar powder - just sub 2 teaspoons of agar powder for the 2 tablespoons of agar flakes.

I really want to try this!

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 Post subject: Re: Miyoko's cashew mozzarella
PostPosted: Thu Jun 14, 2012 3:20 pm 
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STUNNING!!! It looks delicious. Definitely going to make some this weekend.


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 Post subject: Re: Miyoko's cashew mozzarella
PostPosted: Thu Jun 14, 2012 4:14 pm 
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b.vicious wrote:
Mihl wrote:
I wanted to make that recipe before, but I only can get agar powder. I need to track down some flakes. This mozzarella looks so fantastic!

Miyoko says in the comments that you can use agar powder - just sub 2 teaspoons of agar powder for the 2 tablespoons of agar flakes.

I actually used agar powder too. 2 teaspoons works fine.

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 Post subject: Re: Miyoko's cashew mozzarella
PostPosted: Thu Jun 14, 2012 10:46 pm 
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It looks freakishly exactly like the fresh dariy mozzarella I used to buy. In a good way!

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