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A Touch Of Garlic's Fresh Mozzarella From Curd - ...

Cooking Directions:
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2 1/2 pounds mozzarella curd
1 gallon boiling water -- with
3 tablespoons salt
1/2 gallon ice water

Wash hands thoroughly! In a large bowl crumble mozzarella curd into a
second bowl. Slowly incorporate salted boiling water over curd gently
folding into itself as it begins to melt. When curd comes together in a
single mass, soak hands in ice water to chill for about ten seconds. When
hands are cold, reach into salted hot water bath and lift curd from bowl.
Return hands to ice bath as needed as the cheese will be hot when
handling. Knead cheese for a few seconds until smooth. Shape into
desired size and shape. Place in ice bath until chilled.

For same day use, wrap cheese in plastic wrap. Cheese may also be stored
in cold water in the refrigerator for later use. Perishability will vary
and vacuum sealing extends shelf life dramatically.

This recipe yields 2 to 3 pounds of high moisture fresh mozzarella cheese.

"{Fior Di Latte}"

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