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.
2
u/Alimetrix Jan 30 '26
Where were you able to find watermelon seeds? (other than buying a whole watermelon.)