Homemade Mozzarella

Name: Homemade Mozzarella
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 9
Cuisine: Global
Ingredients: 9 servings Basil, for serving; 9 servings Freshly ground black pepper; 9 servings Extra virgin olive oil, for serving; 4 Tbsps salt, divided, plus more for serving; 1 kilograms whole milk mozzarella curd (available at specialty Italian markets); 9 servings Tomatoes, sliced, for serving; 2 gallons water, divided

Need a gluten free, primal, fodmap friendly, and vegetarian main course? Homemade Mozzarella could be a spectacular recipe to try. This recipe serves 9. One portion of this dish contains around 50g of protein, 14g of fat, and a total of 370 calories. Head to the store and pick up basil, water, extra virgin olive oil, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

In a large pot, bring a gallon of water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

In a large bowl, break up the mozzarella curd into small pieces. Coat the curd with 2 tablespoons of salt, and set aside.

Ingredients you will need

Mozzarella

Salt

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Bowl

In another large bowl, salt the second gallon of water with the remaining salt and add as much ice as it can hold.

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Water

Salt

Ice

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Bowl

This is where it gets a little tricky. Carefully pour the boiling water over the salted curd. As the curds begin to melt, carefully stir with a wooden spoon for 1 minute. Submerge both of your hands in the ice water for as long as you can stand it, because you're about to stretch the mozzarella in boiling hot water. The curd will have settled into the bottom of the bowl, and at this point you have to work quickly or risk over-cooking the curd.

Ingredients you will need

Mozzarella

Water

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Wooden Spoon

Bowl

Dip your hands into the hot water and begin stretching the mozzarella. By stretching the cheese you insure that all the curds have completely melted. The curds will become incredibly soft and have buttery shine, and also, it smells wonderful. Form the mozzarella into tomato size balls, and then drop the mozzarella into the ice water to stop the cooking process. Work quickly, as the mozzarella will start to become rubbery the longer it sits in the hot water.

Ingredients you will need

Mozzarella

Water

Cheese