The vegottina is a homemade plant-based cheese, reminiscent of the taste of the classic caciottina both in shape and slightly in flavor because it is very delicate. Great to eat with vegetables or to put on pizza.
The vegottina is easy and quick to prepare, with soy milk and soy yogurt, as a thickener there is my favorite, carrageenan K, which gives the cheese a solid texture without it seeming like a pudding. Try it and you will fall in love with it.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 1Piece
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 cup soy milk (unsweetened)
- 0.5 cup soy yogurt (unsweetened)
- 0.88 oz potato starch
- 1.69 tbsp olive oil
- 0.25 oz nutritional yeast (flakes, deactivated)
- 0.21 oz carrageenan K
- 0.18 oz miso (rice, light)
- 0.14 oz fine salt
Steps
Place all the ingredients in a saucepan except for the light rice miso, mix them well and put the saucepan on the stove over low heat. Stir constantly with a spoon to prevent the mixture from sticking until it thickens and becomes creamy and consistent.
At this point, remove it from the heat and add the miso, mix well and quickly and immediately pour the mixture into an oiled mold to shape it. Let it cool before placing it in the fridge to set for at least 2 hours.
Unmold the vegottina and use it sliced with side dishes, or on pizza or in stuffed toast.
