Ingredients
2 1/2 cups Yucca Starch or Tapioca Starch
1/2 cup Vegetable Oil
1 cup Whole Milk
2 Large Eggs Beaten
1 cup Parmesan Cheese
1 teaspoon Salt
Method
Sources
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Reusable food wraps — cheese storage, bread wrapping, bowl covering
Premium bread machine — dual kneading blades, rectangular loaf
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Pre heat the oven at 400 F In a large recipient mix the Starch and Salt, reserve In a sauce pan, warm the Milk and Oleo, just until start to boil. Take out of the stove and pour over the Starch mix. Keep mixing very well,(with your hands or mixer)and you will get a batter very sticky and looking like glue. Add the beaten Eggs For last, add the Parmesan cheese. Mix until all ingredients are combined and you are able to hold the batter in your hand to shape the little balls. Put the cheese breads on a baking sheet pan covered with parchment paper. Lower the oven temperature to 375 F Bake for 15 to 20 min. They should be lighter in color but that is up to your taste, I prefer a little bit more brown.