Vitamix Fauzerella Cheese

Mix dry ingredients (except for the lactic acid and salt) in a 48 Oz. Vitamix container. Blend for 15 seconds on variable speed to max of 5 to combine dry ingredients.

Add the wet ingredients coconut oil and soy milk. The soy milk should be homemade, and hot. I just make a batch before making the cheese. I blend until the mixture reaches a temperature (on high gradually going up) 175 with an instant read thermometer. Keep using the tamper while you blend up to a maximum of 1-2 minutes (this should get the ingredients hot enough to set the carrageen at 175). Failing to use the tamper will result in a poorly mixed cheese. I usually stop the blend after about 30-45 seconds to check the temperature with my instant read thermometer. Blending until we reach magic 175 degrees Fahrenheit. It is essential to gradually increase the speed to 'high' from variable and run on 'high' in order to heat the cheese sufficiently.

Once cheese is set, add the salt and the lactic acid. This has to be done last since these two ingredients will prevent the cheese from setting. Blend for about 10-20 seconds to incorporate the lactic acid (tamping all the time) on high.

Spoon out the cheese (and scrape out using appropriate tools) into a silicone mold (which must hold a minimum of 32oz or so). Allow the cheese to cool before putting into the refrigerator. Wrap the mold with plastic film to keep the moisture in the cheese. Let set for a minimum of 2 hours or ideally overnight. It is vital to use tapioca starch and NOT tapioca flour (also know as pearled tapioca or sabudana).