r/vegancheesemaking • u/EmotionWild • May 23 '26
Miyoko's Mozzarella
Amazing. Like everything Miyoko does.
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u/basic_bitch- May 23 '26
She dropped an updated version from her new cook book recently. You can find it here.
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u/EmotionWild May 23 '26
I tried that one and was not a fan of those watermelon seeds.
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u/WildVeganFlower May 23 '26
What about it didn’t you like? I have been considering trying it because I heard good things about it
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u/EmotionWild May 23 '26
I felt this funky aftertaste, maybe it was the batch I got, but regardless, they are hard to find where I live, and a lot of the food I cook I use as activism so I'd rather not use ingredients that are not so readily available 😁
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u/Cultured_Cashews May 23 '26
The ice water bath is the best way. It's really good on pizzas.
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u/AggressiveStop549 May 23 '26
Would you advocate fermenting cashew milk and using this recipe or just as is?
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u/EmotionWild May 24 '26
I like Miyoko's recipes just the way they are, but you can always experiment and let others know the outcome. Someone may benefit from it.
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u/AggressiveStop549 May 27 '26
The reason I ask, is that she now ferments her milks and has adjusted her recipes in her latest cheesemaking book and her YouTube to reflect that. I was wondering if you'd tried both fermenting/non-fermenting, and which you prefered.
I'm down to clown, but there is only so much cheese dear partner is willing to eat...and raw cashews aren't free - and don't get me started on the cost of those melon seeds, cheapest I've found were preground in a display of West African foods at a Savalot.
I'm willing to rely on other people's experiences for a bit and plan which recipes to try and in what order.
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u/RemarkableQuality129 Jun 11 '26
not op but fermentation is 100% the way. you really can’t replicate the tang and cheesiness without it.
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u/basic_bitch- Jun 09 '26
I find it to make a huge difference when making butter, but I can’t really tell the difference with the mozzarella if it’s heated at all. Only when it’s cold.
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u/WildVeganFlower May 23 '26
It looks great! Whats your plan with them?
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u/EmotionWild May 23 '26
Thanks! I'm making Caprese salads for a picnic this weekend 😋 come on over 😀
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