Fresh Homemade Mozzarella – Pareve version

👨‍🍳 Method

1. 1
   Heat the unsweetened soy milk in a pot over medium heat to just below a boil (85–90°C / 185–195°F), stirring, without boiling.

   StovePot
2. 2
   Remove from the heat, add the lemon juice and stir once. Leave untouched for 10 minutes, until the cheese separates from the yellow whey.

   💡Once the lemon goes in, stir only gently: vigorous stirring breaks up the first curds, and the cheese comes out grainy and meager.
3. 3
   Line a sieve with a double layer of cheesecloth, set it over a bowl and carefully pour in the mixture. Save the whey.

   ColanderCheesecloth
4. 4
   Let drain 15–20 minutes.
5. 5
   Add the salt and knead the cheese by hand, briefly and gently, until supple and shiny.
6. 6
   Shape the cheese into balls and put them in a bowl with the cold water for 15 minutes.

   Bowl
7. 7
   Keep the balls in the whey in the fridge up to 3 days.

   Refrigerator