Making Fresh Mozzarella Cheese-Emeril
Description
This Italian main features Water, Fresh Mozzarella Curd, Finely chopped basil, Roasted garlic. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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In a large stock pot, add the water.
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Add enough salt to the water until it tastes like saltwater.
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Bring the temperature of the water up to about 120 to 130, until the touch of the water is like hot bath water.
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Place a colander in the water.
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Crumble the cheese curd into the water.
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Using a wooden spoon, stir the mixture until the curd starts to pull.
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Using your hands or a spoon, pull the cheese until it begins to hold shape.
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It's like pulling taffy.
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Do not over pull the cheese because the end product will be rubbery.
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It is like you are pulling taffy.
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If the cheese hardens to soon, dip the cheese back in the water and repeat the pulling process.
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After the desired weight is achieved dip the cheese in an ice bath.
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The cheese can either be stored in salted water or rolled in plastic wrap.
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If you want to flavor the cheese, add the flavorings during the pulling process.
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Rub your hands with the herbs and garlic and work them into the cheese.
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Yields: about 1 pound of cheese
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 421.0kcal
- % Daily Value *
- Total Fat 25.6g40%
- Saturated Fat 16.0g80%
- Cholesterol 79.5mg27%
- Sodium 722.0mg31%
- Total Carbohydrate 24.9g9%
- Dietary Fiber 2.2g9%
- Sugars 1.9g
- Protein 30.7g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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