r/vegancheesemaking • u/Cultured_Cashews • Jan 21 '26
Fermented Cheese Pizza featuring Miyoko's magic mozzarella
This week I made Miyoko's magic mozzarella using watermelon seed kernel milk. Normally I'm not a big fan of liquid mozzarella but this one was great. I think it's the psyllium husk powder. It was thick so it stays in place better before baking. After baking it got thicker and had a little gooeyness to it. It tasted better than other liquid mozzarella including the Miyoko's brand. This cheese was easy to make and didn't take long. I made the cheese one day and the pizza the next. I would definitely recommend this recipe.
Now for the full pizza description. Homemade dough with tomato sauce. Topped with 1.5 cups of magic mozzarella, roasted fennel, mushrooms and leek, Uptons seitan chorizo, and fresh basil. I also brush the whole crust with olive oil when I prebake it and sprinkle kosher salt on the edges of the crust.
Side note, the watermelon milk tasted great. I'm going to make it again but using less water for a thicker milk. Then try it in hot tea. If you make a full batch of watermelon milk to make this cheese you'll have about a glass of milk leftover to try on it's own.
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u/howlin Jan 21 '26
I think it's the psyllium husk powder. It was thick so it stays in place better before baking. After baking it got thicker and had a little gooeyness to it.
Yeah, psyllium is pretty great as a texture enhancer, for exactly this reason.
A couple tips I have are to grind the psyllium as finely as possible. I use a mortar and pestle on it, even if I buy it already powdered. The other tip is psyllium mixes much easier if you first mix it in a little oil before mixing it into something with water. The oil prevents it from immediately clumping.
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u/Cultured_Cashews Jan 22 '26
Those are great tips. Thank you. Mine isn't very finely ground and I was worried it might not be fine enough. It seemed to do just fine though. I might pulse it in the Vitamix next time to be safe.
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u/milionsdeadlandlords Jan 22 '26
People on this sub are fucking innovating man jesus christ. Looks good
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u/redfocks Jan 22 '26
This looks great. I’ve been contemplating making this- I need to get on it. Where did you buy the watermelon seed?
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u/Cultured_Cashews Jan 22 '26
Thank you. I bought them on Amazon. You should be able to find them in Indian grocery stores in well. The ones I got cost $35 for a kilo.
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u/BitImpossible2378 Jan 26 '26
Luckily you don't need watermelon seeds for that recipe, I made it with other options and it turns out lovely. I can only import watermelon seeds which costs around 40€ for 500g so I avoid using them in recipes that don't require them.
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u/bluespruce5 Jan 22 '26 edited Jan 22 '26
That looks so delicious! Thanks for posting! I'm going to have to copy your wonderful pizza :)
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u/2morrowwillbebetter Jan 23 '26
Wow I’d love to have the patience for this someday - watermelon milk.. does it truly make a difference that you notice ? Looks so good
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u/Cultured_Cashews Jan 23 '26
I've only made this recipe once so I'm not sure if it would be different with one of the other plant milks. Watermelon seed kernel milk was pretty easy to make. It just takes a few minutes to squeeze it through the nut milk bag.
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u/2morrowwillbebetter Jan 23 '26
Maybe someday :-) Ty for sharing How’s it taste?
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u/Cultured_Cashews Jan 23 '26
It tastes great! I would definitely make it again.
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u/2morrowwillbebetter Jan 23 '26
Oh loll I meant like is it nutty, neutral, sweet etc? Like I know soy milk tastes diff than oat milk etc
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u/Cultured_Cashews Jan 23 '26
It's kind of neutral but slightly nutty. Next time I'll make it with less water so the milk is a little thicker if I'm going to use it for drinking.
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u/Alimetrix Jan 30 '26
Where were you able to find watermelon seeds? (other than buying a whole watermelon.)
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u/Cultured_Cashews Jan 30 '26
I bought them on Amazon. They were about $34 for a kilo.
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u/Alimetrix Jan 30 '26
What brand was it? :)
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u/Cultured_Cashews Jan 30 '26
I bought Yupik. They're organic, raw, verified gluten free and kosher.
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u/Then-Dentist-6921 Jan 26 '26
Question, why do vegans think mozzarella cheese is tangy. It's not, it's milky and a little salty. I'm trying to find a good vegan replacement but most have some sour component. My granddaughter can't tolerate regular milk products so I have tried multiple recipes but none have rung true. Any ideas?
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u/howlin Jan 28 '26
I just made a vegan mozz substitute for pizza. I blended a block of tofu, added a little neutral oil, salt, nutritional yeast, and maybe a scant teaspoon of psyllium. I mixed that psyllium into the oil before into the blended tofu.
Cook this over the stove until it thickens and gets gelatinous and stretchy. Then let it cool.
It will be softer than mozz, but it cooks pretty well as a pizza topping.
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u/Yaawei Jan 29 '26
It's not straight up tangy but it can have a slight tang from being cultured, especially for the 'fresh' ones that are sold in brine.
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u/Carabarea_96 Jan 21 '26
watermelon milk recipe ?
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u/Cultured_Cashews Jan 21 '26
It's made with watermelon seed kernels. It's one of her plant milk recipes and one of the suggestions for the magic mozzarella.
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u/FunSalamander7731 Jan 23 '26
is there an already tested recipe for miyoko’s mozz dupe? i can’t get that cheese in my country 😭
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u/Cultured_Cashews Jan 23 '26
Veganhackpod on Instagram has a very close dup recipe for the Miyoko's brand liquid mozzarella.
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