Dissolve the Kuzu: Start by dissolving the kuzu powder in cold water to make a smooth slurry. This will ensure there are no lumps when you add it to the milk.

Activate the Probiotic: Warm half of the soy milk to body temperature (about 98.6°F or 37°C). Stir in the powder from the probiotic capsules, cover, and set it aside in a warm place for 12-24 hours to ferment slightly. This fermentation step adds depth to the cheese's flavor.

Mix Ingredients: After fermentation, combine the fermented soy milk with the rest of the soy milk, kuzu slurry, sea salt, nutritional yeast, olive oil, and lemon juice in a blender and blend.

Cook the Mixture: Heat the mixture over medium heat, stirring constantly with a whisk. The kuzu will thicken the mixture. Continue stirring until it becomes glossy and very thick, which should take about 10-15 minutes.

Shape the Cheese: Grease a mold or container covered with a film and greased with some olive oil to prevent sticking, and pour the thickened mixture into it. A small round bowl is ideal for achieving that traditional mozzarella look.

Chill and Set: Let the cheese cool to room temperature, then refrigerate it for at least 4 hours, or until firm. The cheese's texture will improve as it chills.

Enjoy: Unmold your vegan mozzarella and enjoy it with your favorite salad or dish.