Making Fresh Mozzarella Cheese
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Making Fresh Mozzarella Cheese
Last updated 6/12/2012 12:58:27 AM. Recipe ID 21222. Report a problem with this recipe.
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      Title: Making fresh mozzarella cheese
 Categories: E.
      Yield: 4 Servings
      2 ga Water
      1 lb Fresh Mozzarella Curd
      1 c  Finely chopped basil
      1 c  Roasted garlic
  In a large stock pot, add the water.  Add enough salt to the water
  until it tastes like saltwater.  Bring the temperature of the water
  up to about 120 to 130 degrees, until the touch of the water is like
  hot bath water. Place a colander in the water.  Crumble the cheese
  curd into the water. Using a wooden spoon, stir the mixture until the
  curd starts to pull.
  Using your hands or a spoon, pull the cheese until it begins to hold
  shape. It's like pulling taffy.  Do not over pull the cheese because
  the end product will be rubbery.  If the cheese hardens to soon, dip
  it back in the water and repeat the pulling process. After the
  desired weight is achieved, dip the cheese in an ice bath. The cheese
  can either be stored in salted water or rolled in plastic wrap. If
  you want to flavor the cheese, add the flavorings during the pulling
  process. Rub your hands with the herbs and garlic and work them into
  the cheese.
  Yield: about 1 pound of cheese

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Recipe ID 21222 (Apr 03, 2005)

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