Mozzarella in coconut milk
A source of healthy fats and vitamins, this dish has a creamy texture and delicate flavor. It is perfect for vegetarians and those following a low-carb diet.
First, prepare the brine: dissolve Himalayan salt (10 g) in boiling water (500 g), cool it down, and place it in the refrigerator.
Dissolve agar-agar (0.6 g) in a small amount of coconut milk. Add the mixture to the remaining coconut milk (800 ml), sprinkle in Himalayan salt (0.6 g), and mix well.
Heat the milk over medium heat until the first bubbles appear, then remove from heat. Cool it down to 36-40 °C.
Add the yogurt starter (1/5 sachet), and mix thoroughly. Pour the mixture into small molds lined with plastic wrap, and tie the wrap into a pouch to form balls.
Leave the balls in a warm place at 30-35 °C for 6.5-7 hours.
Unwrap the mozzarella and transfer it to the cold brine. Store in a sealed container in the refrigerator for 2-3 days.
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