1 cup nondairy yogurt plain unsweetened whole homemade store-bought (there is a version in Artisan Vegan Cheese or options are available from Soy & Co or Wildwood)
Equipment
bowl
sauce pan
whisk
blender
Directions
Put the yogurt, water, oil, and 1 teaspoon of the salt in a blender.Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades.
Transfer to a clean glass bowl or container, cover, and let rest at room temperature for 8 to 24 hours, until mildly sharp in flavor.
Transfer to a heavy medium saucepan and whisk in the tapioca flour and carrageenan. For a stretchier consistency, whisk in the optional xanthan gum.Cook over medium heat, stirring almost constantly with the whisk, until very smooth, thick, gooey, and glossy, 3 to 5 minutes.To make a brine, put the ice water and remaining teaspoon of salt in a large bowl and stir until the salt dissolves.Form the cheese into balls using a small ice-cream scoop, dropping them into the brine as you go. They will harden almost instantly.Cover and refrigerate, keeping the cheese stored in the brine.
