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Hand−Pulled Mozzerella Cheese
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Pound Fresh Mozzarella Curd; at room temperature
Quart Simmering water
Tablespoon Plus 1 teaspoon salt
Medium Rubber gloves
Quart Ice water
Cup Milk
Cup Water
/2 Fat; 0 Other Carbohydrates
In a medium stainless mixing bowl, crumble the curd into small pieces.
Season the simmering water with 1 tablespoon of the salt. Pour 4 cups of the
simmering water over the curd, 1 cup at a time. Place two rubber gloves over
each hand. Using your hands, carefully press the curd together, about 15
seconds. Allow the curd to sit for 30 seconds. Using your hands, sort of
knead the curd together to form a ball. Pull the curd for a couple of
minutes under the warm water. Form the cheese into either 1 log about 3
inches thick or 2 smaller ones.
*
*If the cheese starts to cool down and is hard to shape or pull, add some
more simmering water and let the cheese sit for about 10 seconds and then
start shaping or pulling again.**
Remove the cheese and place in an ice bath. Allow the cheese to cool for a
couple of minutes. In a second mixing bowl, combine the milk, water and
remaining teaspoon of salt. Place the cheese in the liquid and let sit for 2
hours. Remove the cheese from the liquid and wrap tightly in plastic wrap.
The cheese will keep for up to 2 weeks.
Hand−Pulled Mozzerella Cheese
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