Firm Notzzarella Cheeze Premium PD Recipe

2014-07-08

Protective Diet has created an oil and nut- free, nondairy shred-able and slice-able cheeze. Firm Notzzarella is perfect for pizza, adding to pasta dishes, topping lasagna, layering into quesadillas, or completing a “tuna” melt. This recipe is a major game changer for all who are practicing an oil and nut-free plant-based Protective Diet.

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Comments (20)

  1. posted by [email protected] on October 5, 2016

    How long should this stay fresh for? A week? Longer? I live by myself and don’t eat cheeze very often.

    • posted by Julie Marie on October 17, 2016

      As long as you do not cross contaminate it with other ingredients, use clean hands when slicing and wrap it up it will stay fresh for weeks. When it spoils it will grow mold due to bacterial growth.

  2. posted by Angela Norman on December 16, 2015

    This is just awesomeness! I gave up on cheese substitutes long ago but, I am so excited that I will finally have a low fat cheeze to put on my kids and my pizza. Thank you! I can’t wait to try it with nutritional yeast flakes and turmeric for a cheddar flavor. I lined a container with silicone cupcake holders (8) and filled each of them so that I would have smaller chunks of cheeze.

  3. posted by lmcleod on September 13, 2015

    The wider pan and making sure it blended smooth were two tips that really helped me. My cheese was firm and smooth this time. Thanks for the tips.

  4. posted by mnatural22 on August 4, 2015

    A tip for those who have issues with the cheeze firming up so it grates. I always use the widest pan I have, on my large burner, rather than a tall saucepan on a smaller burner. You need the large surface area to allow for the most steam to escape. Mine grates beautifully, once it cools down. Note: As mentioned in a comment above, even though it grates well, do not expect it to melt much. If you want a melty cheeze, use the buffalo nottzarella instructions instead. Pick the recipe instructions for whether you want a cheeze that melts or one that grates. Hope these tips help those who are in a quandary.

  5. posted by lgstokes on January 25, 2015

    Can you use Agar Agar Flakes instead of the powder?

    • posted by Julie Marie on January 28, 2015

      No, the measurement is different. You can try grinding them in a spice grinder.

  6. posted by kqwelch on January 25, 2015

    I know this is a crazy question but what sort of bowl do you chill the cheese in to make it round? Has anyone tried doubling the recipe?

    • posted by Julie Marie on January 28, 2015

      I used a silicone muffin pan to create wheels of cheeze. You can double the recipe just use a larger pot.

  7. posted by Penny on January 15, 2015

    Update on this incredible cheeze!
    Don’t use chunks of any added ingredients, they will just fall out of your cheeze. Instead add any seasoning or chopped ingredients to the blender so it gets blended into the mixture. We’ve done chopped jalepeno & red pepper flakes at seperate times. Both add a nice spice to the cheeze without taking away from the wonderful overall flavor.
    This firm version of the notzzarella cheeze does not ‘melt’ like your SAD version but it is still delicious, just have to switch our paradime not to expect it to be like melted cheese from your past. 🙂

  8. posted by Marie on December 9, 2014

    Hi,
    I thought I measured out the Agar Agar and Tapioca correctly but apparently not. It firmed up but wasn’t meltable on my pizza. Will try again… Thanks.

  9. posted by jbeasley on October 22, 2014

    I’ve tried this recipe 3 times being certain to following the directions EXACTLY. And although the “cheese” firms up it never seems to achieve that hard texture described after chilling. Would it be possible to get a video for this recipe to see the consistency of the mixture when you transition it to the container for chilling. The taste is good and I have several recipes I’ve been waiting to try with the shredded version of this cheese but I can’t seem to get it hard enough to shred.

    • posted by jbeasley on October 24, 2014

      I wish you could too! 🙂 Thanks for the explanation. I will try again and perform the test you’ve described.

    • posted by Julie Marie on October 22, 2014

      I will add the video to my schedule in December. I wish I could just come by and whisk up a batch with you. I’m so sorry you haven’t had success with my directions. When you are heating and whisking you are reducing the liquid in half. Be sure is is bubbling from the heat, this allows the liquid to reduce and the whisking keeps it from burning. To test it is reduced enough to be firm enough, drop a small drop of the cheeze into ice water. It will turn rubber like if it is reduced enough to grate or shred. Chill it down and grate it up.

  10. posted by Sexy Stephanie on October 20, 2014

    Can you make it without a yogurt maker?

  11. posted by Diane on September 10, 2014

    I do not yet own a yogurt maker and would like to try this. Would it work with any commercial soy yogurt?

  12. posted by huclkengirl on August 16, 2014

    LOVE IT! The flavor is so good:)

  13. posted by lori on August 14, 2014

    Has anyone tried freezing this? I’m trying to stock my freezer with healthy, easy options for the kids & hubby when I’m not home and frozen pizzas are always popular. I would love to make my own with this “cheese”. Thanks!

  14. posted by Penny on July 15, 2014

    This cheese is the BEST stuff ever, it tastes like real cheese, I can not stop eating it. Love the firmness and how easily it shreds. We are making another batch and we’re trying to imitate pepper jack cheese, I’m adding jalapeños once its ready to go into the bowl for molding. 🙂
    I’ll give an update.

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