Stedda Mozzarella

Stedda Mozzarella Recipe - Vegetarian Dish with Water, Lemon Juice, Nutritional Yeast, Arrowroot Powder, Onion, and Salt

| Servings: 6 |

Vegetarian diet

Introduction

Stedda Mozzarella is a delicious and versatile dairy-free alternative to traditional mozzarella cheese. Made with simple ingredients like water, lemon juice, nutritional yeast flakes, and tahini, this recipe is easy to make and perfect for those following a vegan or dairy-free diet.

History

This recipe for Stedda Mozzarella was created as a way to provide a plant-based alternative to traditional mozzarella cheese. With the rise in popularity of vegan and dairy-free diets, there was a demand for a cheese substitute that could mimic the taste and texture of traditional mozzarella. This recipe was developed to meet that need and has since become a favorite among those looking for a dairy-free cheese option.

Ingredients

2 cups of water
3 tbsp of lemon juice
0.5 cup of nutritional yeast flakes
0.25 cup of arrowroot powder
1 tbsp of onion powder
0.25 cup of tahini
1.5 tsp of salt

How to prepare

Blend on high for 1 minute. Cook on medium heat, stirring constantly until thickened. Pour into a loaf pan or other mold and refrigerate overnight. Slice.

Variations

Add herbs or spices like garlic powder, basil, or oregano for added flavor.
Use different types of nut or seed butters in place of tahini for a unique twist.

Cooking Tips & Tricks

Be sure to blend the ingredients thoroughly to ensure a smooth and creamy texture.

- Cooking the mixture on medium heat and stirring constantly will help to thicken the cheese.

- Refrigerating the cheese overnight will help it to set and slice more easily.

Serving Suggestions

Stedda Mozzarella can be enjoyed on its own, sliced and served with crackers or bread. It can also be melted on top of pizzas, pasta dishes, or sandwiches.

Cooking Techniques

Blend ingredients on high for a smooth and creamy texture.

- Cook on medium heat, stirring constantly until thickened.

Ingredient Substitutions

Use almond butter or sunflower seed butter in place of tahini.

- Cornstarch can be used in place of arrowroot powder.

Make Ahead Tips

Stedda Mozzarella can be made ahead of time and stored in the refrigerator for up to 5 days.

Presentation Ideas

Slice Stedda Mozzarella and arrange on a platter with fresh herbs, olives, and crackers for a beautiful and delicious appetizer.

Pairing Recommendations

Stedda Mozzarella pairs well with fresh tomatoes, basil, and balsamic vinegar. It also goes well with a variety of fruits, nuts, and wines.

Storage and Reheating Instructions

Store Stedda Mozzarella in an airtight container in the refrigerator. To reheat, simply slice and melt on top of your favorite dish.

Nutrition Information

Calories per serving

Each serving of Stedda Mozzarella contains approximately 100 calories.

Carbohydrates

Each serving of Stedda Mozzarella contains approximately 5 grams of carbohydrates.

Fats

Each serving of Stedda Mozzarella contains approximately 7 grams of fat.

Proteins

Each serving of Stedda Mozzarella contains approximately 3 grams of protein.

Vitamins and minerals

Stedda Mozzarella is a good source of calcium, vitamin B12, and zinc.

Alergens

This recipe contains tahini, which is made from sesame seeds. It may not be suitable for those with sesame allergies.

Summary

Stedda Mozzarella is a nutritious and delicious dairy-free cheese alternative that is low in carbohydrates and calories. It is a good source of protein and essential vitamins and minerals.

Summary

Stedda Mozzarella is a tasty and nutritious dairy-free cheese alternative that is easy to make and perfect for those following a vegan or dairy-free diet. With simple ingredients and a delicious flavor, this recipe is sure to become a favorite in your kitchen.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day and I was visiting my friend Maria in her cozy kitchen. She had just returned from a trip to Italy and was eager to show me a new recipe she had learned while she was there. As I watched her effortlessly mix the ingredients and shape the dough into delicate balls, I knew that I had to learn how to make this delicious dish.

Maria explained to me that the recipe was called Stedda Mozzarella, a traditional Italian cheese that was famous for its creamy texture and rich flavor. She had learned how to make it from a local cheese maker in the small village where she was staying, and was excited to share the recipe with me.

As she guided me through the process, I listened intently, soaking up every detail and technique she shared with me. The key, she explained, was in the quality of the ingredients and the methodical handiwork that went into making each ball of cheese.

We started by heating the milk in a large pot, being careful not to let it boil. Maria showed me how to test the temperature by dipping my finger in the milk – it should be warm to the touch but not scalding. Once the milk was ready, she added a special culture that would help the milk curdle and form the base of the cheese.

Next came the rennet, a natural enzyme that would help the curds separate from the whey. Maria stirred the mixture gently, coaxing the curds to come together in a smooth, velvety mass. As the curds began to form, she used a large spoon to scoop them out of the pot and transfer them to a colander lined with cheesecloth.

I watched in awe as Maria expertly shaped the curds into small balls, gently pressing out any excess moisture and forming them into perfect spheres. She explained that the secret to a good Stedda Mozzarella was in the shaping – each ball should be firm but still tender, with a slight bounce when pressed.

As the cheese cooled, Maria sprinkled a bit of salt over the top, enhancing the flavor and giving it that signature tangy taste. She then placed the balls in a brine solution to help them develop their unique texture and flavor.

After a few hours of soaking in the brine, the Stedda Mozzarella was ready to enjoy. Maria sliced into one of the balls, revealing a creamy, stretchy interior that oozed with flavor. We shared a few bites together, savoring the rich, buttery taste of the cheese.

From that moment on, I was hooked. I knew that I had to master the art of making Stedda Mozzarella for myself. I practiced the recipe over and over again, tweaking it to suit my own tastes and experimenting with different techniques to perfect the texture and flavor of the cheese.

Over the years, I have shared this recipe with friends and family, passing down the tradition of making Stedda Mozzarella from generation to generation. Each time I make it, I am reminded of that warm summer day in Maria's kitchen, where I first fell in love with this delicious cheese.

And now, as I pass on this recipe to you, my dear grandchild, I hope that you will carry on the tradition of making Stedda Mozzarella with love and care. May it bring you joy and satisfaction, just as it has brought me over the years. Enjoy!