Ingredients for Fresh Mozzarella Cheese With Tomatoes Basil Olive Oil
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How to Make Fresh Mozzarella Cheese With Tomatoes Basil Olive Oil
- Bring 1 gallon of water to a rolling boil in a large pot.
- In a second large pot, heat 1 gallon of water to almost boiling (around 180°F/82°C).
- In a large bowl, combine 2 gallons of very cold water, 2 tablespoons of salt, and a generous amount of ice.
- Break the mozzarella curd (amount will depend on your recipe/yield) into small, roughly equal-sized pieces.
- Gently coat the curd pieces with 2 tablespoons of salt. Set aside.
- Carefully pour the boiling water over the salted curd pieces.
- As the curds begin to melt and come together, gently stir with a wooden spoon until a cohesive mass forms. Transfer immediately to the pot of warm water.
- (Wear heat-resistant gloves) Using the wooden spoon, gently stretch and stir the mozzarella in the warm water. This helps to create a smooth, even texture.
- Continue stretching and stirring until the curds are incredibly soft, glossy, and have a buttery sheen. This will take several minutes of consistent work. (The cheese should smell wonderful at this stage!)
- Transfer the stretched mozzarella to the bowl of ice water to quickly stop the cooking process.
- Work quickly! Shape the mozzarella into balls (approximately tomato-sized or larger, as desired).
- Wrap each mozzarella ball tightly in plastic wrap and refrigerate for at least 30 minutes (or up to a week).
- Serve the chilled mozzarella with fresh garden tomatoes, fresh basil leaves, extra virgin olive oil, salt, and freshly cracked black pepper.
Nutrition Information (Approximate per serving)
Sodium
117 g
Sugar
0g
Fat
0g
Carbs
0g
