fresh mozzarella with mark

Categories
Stewart3
Yield
1 servings
MeasureIngredient
5 pounds Mozzarella curd; see * Note
3 tablespoons Salt -; (to 4 tbspns)
  Extra-virgin olive oil; (optional)

* Note: Mozzarella curd can be found locally at cheese stores and delicatessens that make fresh mozzarella.

Boil 10 cups water, and fill a large mixing bowl with ice water. In another large mixing bowl, break curd into small chunks with your hands; add salt.

Ladle boiling water to cover.

Dip hands and a wooden spoon into ice water. Lift out a portion of the mozzarella with a wooden spoon, knead, and stretch cheese with your fingers to work out knots; return cheese to the hot water. (As necessary, chill hands in ice water to prevent scalding.) Add additional boiling water, and continue the process until cheese is smooth and free of lumps and bubbles, about 5 minutes.

Form small mozzarella balls (known as bocconcini) by squeezing the cheese between your thumb and index finger; place balls in the bowl of ice water.

Serve immediately. (Can be refrigerated for 1 to 2 days in the milky water or in extra-virgin olive oil.)

Makes 5 pounds.

Cuisine: "Italian" Source: "Martha Stewart Living Magazine, Mar 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "5 pounds"

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

Converted by MM_Buster v2.0n.

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