Fresh Mozzarella

 

Ingredients
2 cups raw cashews, soaked in water for 3 to 8 hours and drained
½ cup buttermilk
1 teaspoon plus 1 pinch salt
6 tablespoons tapioca starch
2 tablespoons carrageenan
½ to 1 teaspoon xanthan gum
1 cup water
4 cups ice water

Instructions
Put the cashews, buttermilk and a pinch of salt in a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades. Add ½ teaspoon of the xanthan gum and process until thickened and gooey.
Transfer to a clean glass bowl or container, cover, and let rest at room temperature for 8 to 24 hours, depending on how sharp a flavor you want and the ambient temperature (culturing will proceed more quickly at warmer temperatures). Mozzarella should have a mild flavor, so don’t let it ferment so long that it becomes tangy.
Transfer the mixture to a blender. Add the 1 cup  water, tapioca starch, and carrageenan into the blender and process until smooth and thoroughly combined.
For a stretchier consistency, an additional ¼ to ½ teaspoon of xanthan gum and process until thoroughly combined.
To make a brine, put the ice water and 1 teaspoon of salt in a large bowl and stir until the salt dissolves.
Pour the cheese mixture into a saucepan and cook over medium high heat til thick and satiny, stirring constantly, about 3 to 5 minutes. Form the cheese into balls using a small ice-cream scoop, dropping them into the brine as you go. They will harden almost instantly. Cover and refrigerate, keeping the cheese stored in the brine.
Enjoy!
Covered and stored in the brine, Fresh Mozzarella will keep for about 2 weeks in the refrigerator. The brine will help it retain its shape and preserve its freshness.