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Fresh Mozzarella Cheese

SAY CHEESE ! Learning how to make fresh cheese was always a successful and enjoyable lab for my students. They worked in a team to make the cheese and then prepared a recipe to share with the others.

Description

Roasted Bell Pepper with Fresh Mozzarella Ingredients 4 sweet bell peppers, quartered and seeded 4 ounces fresh mozzarella. Torn 3 Tablespoons torn fresh basil leaves 1 1/2 Tablespoons olive oil 1 Tablespoon balsamic glaze 1/2 teaspoon sea salt Ground pepper to taste

Directions

Pre-heat grill or broil on high. Cook the peppers, turning once, until soft and charred in spots, about 8 to 10 minutes. Arrange peppers on serving platter and top with fresh mozzarella cheese and above toppings.

Ingredients

  • 3 gallons water, divided

  • 3 lbs. whole milk ( not UHT pasteurized)

  • 1 pound fresh mozzarella cheese curds

  • 4 Tbsp. salt, divided, plus

Directions
  • In a large pot, bring 1 gallon of water to 160˚F and 2 Tbsp. salt.
  • In a second pot bring 1 gallon of water to a medium warm temperature.
  • In the 3rd pot or large bowl, add 2 Tbsp. of salt to a gallon of very COLD ice water.
  • Break up the mozzarella curds into small 1” pieces.
  • Carefully but quickly add the curds to salted water. With a wooden spoon carefully stir. The curds will begin to melt, keep stirring.
  • When the curds become one transfer it to the pot with warm water.
  • It is a good idea to wear rubber gloves because the water is hot and it needs to be that way to stretch the mozzarella.
  • The curd will have settled to the bottom of the pot and at this point you will need to work quickly or risk over cooking the curd.
  • Using the wooden spoon stir and stretch the mozzarella. By stretching the cheese, you ensure that all the curds have completely melted.
  • The curds will become very soft and have a buttery shine.
  • At this point, if the curd is out of the water, place the curd into the warm water, so not too toughen the cheese.
  • Begin to form the mozzarella into small balls, the size of a tomato and then drop them into the cold salted water to stop the cooking process.
  • Work quickly, as the mozzarella will start to become rubbery the longer it sits in the warm water.
  • Wrap each mozzarella ball tightly in plastic wrap and store in the refrigerator for up to 1 week.

Categories

AppetizerItalianVegetarianSide Dish