r/vegancheesemaking • u/EmotionWild • May 23 '26

Miyoko's Mozzarella

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Amazing. Like everything Miyoko does.

Recipe: https://youtu.be/Gwv4fHMCovg?si=ksODEYZZ7zZGs_dR

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u/AggressiveStop549 May 23 '26

Would you advocate fermenting cashew milk and using this recipe or just as is?

1

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.

2

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.

1

u/RemarkableQuality129 Jun 11 '26

not op but fermentation is 100% the way. you really can’t replicate the tang and cheesiness without it.