This is a game changer. As you know I am a big fan of no hassle fast and flavorful recipes. Having 2 toddlers bouncing around puts an extra value on speed and simplicity. Best things are simple ones, this concept is especially true in this case. So one important thing to remember – make sure you get best quality initial ingredients. They make all the difference.
400 ml can of coconut milk
5 tbsp agar- agar flakes
2 tsp lemon juice
1 tsp salt
40g corn starch
In a small bowl cover agar with some cold water. In a separate bowl cover starch with cold water. In a saucepan bring coconut milk to a boil. Stir in agar, salt and lemon juice and cook stirring constantly until all agar flakes are fully dissolved.
Stir up starch in cold water, making sure there are no lumps and quickly pour into the coconut milk. Whisk vigorously as liquid thickens up. Take saucepan off the heat and pour the thick liquid into a lightly greased ceramic bowl. Refrigerate for at least an hour until cheese is set.
To serve cut the mozzarella into cubes, drizzle with extra virgin olive oil (bet the best quality one you can find), sprinkle some oregano. You can let it marinate in oil for 20-30min or serve right away.