Fresh mozzarella

Yield: 15 Servings

Measure Ingredient
2 gallons Cold water
1½ cup Kosher salt
2 pounds Milk curd
¼ cup Basil pesto; (optional but wonderful)

1. combine water in a large shallow pan with the salt.

2. Carefully place curd in water.

3. bring to a moderate heat.

4. with your hands in the pot of cooking water massage curd until soft, shiny, and very elastic. (approx 20 minutes) 5. MOVE QUICKLY- remove 1 at a time from heat, spread on to plastic wrap about ¼ - ½" thick.

6. spread thinly with pesto, roll up the long side, into a pinwheel. wrap plastic on the outside tie off the ends.

7. return to water for 2-3 minutes, shock in ice cold water and refrigerate.

slice in ½" round slices and place around a bed of greens or use as an appetizer... Very tasty!

Recipe by: S.C.I. - Jamie, Az

Posted to recipelu-digest Volume 01 Number 565 by CuisineArt <CuisineArt@...> on Jan 20, 1998

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