Yield: 1 Servings
|1 pounds||Fresh Mozzarella Curd|
|1 cup||Finely chopped basil|
|1 cup||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 li ke 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 wr ap. 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.
>From Essence of Emeril Show # 2410 Recipe by: Emeril Lagasse Posted to MC-Recipe Digest V1 #533 by "Master Harper Gaellon" <gaellon@...> on Mar 21, 1997