Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.i want to make mozzarella ,who can tell me how i make it?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(i want to make mozzarella ,who can tell me how i make it?),it will help you,my kids.
Answers:
Making fresh mozzarella is something that takes a little practice but, once mastered, it is truly a satisfying craft.
2 gallons water, divided
3 pounds whole milk mozzarella curd (available at specialty Italian markets)
4 tablespoons salt, divided, plus more for serving
Tomatoes, sliced, for serving
Basil, for serving
Extra virgin olive oil, for serving
Freshly ground black pepper
In a large pot, bring a gallon of water to a boil.
In a large bowl, break up the mozzarella curd into small pieces. Coat the curd with 2 tablespoons of salt, and set aside.
In another large bowl, salt the second gallon of water with the remaining salt and add as much ice as it can hold.
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.
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.
Wrap each mozzarella ball tightly in plastic wrap and store in the refrigerator for up to a week.
Serve the cheese with the best tomatoes you can find, really fresh basil, extra virgin olive oil, salt and fresh cracked pepper.
Other Answers:
Making fresh mozzarella is something that takes a little practice but, once mastered, it is truly a satisfying craft.
2 gallons water, divided
3 pounds whole milk mozzarella curd (available at specialty Italian markets)
4 tablespoons salt, divided, plus more for serving
Tomatoes, sliced, for serving
Basil, for serving
Extra virgin olive oil, for serving
Freshly ground black pepper
In a large pot, bring a gallon of water to a boil.
In a large bowl, break up the mozzarella curd into small pieces. Coat the curd with 2 tablespoons of salt, and set aside.
In another large bowl, salt the second gallon of water with the remaining salt and add as much ice as it can hold.
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.
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.
Wrap each mozzarella ball tightly in plastic wrap and store in the refrigerator for up to a week.
Serve the cheese with the best tomatoes you can find, really fresh basil, extra virgin olive oil, salt and fresh cracked pepper.
Source(s):
Tyler Florence from foodtv.com
If not a lot of people here know. You could look it up. Once you make it, can I have some? (JUST JOKING!!!)
I found this website that tells you how.
http://nv.essortment.com/makemozzarella_rkpy.htm
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.i want to make mozzarella ,who can tell me how i make it?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(i want to make mozzarella ,who can tell me how i make it?),it will help you,my kids.
Answers:
Making fresh mozzarella is something that takes a little practice but, once mastered, it is truly a satisfying craft.
2 gallons water, divided
3 pounds whole milk mozzarella curd (available at specialty Italian markets)
4 tablespoons salt, divided, plus more for serving
Tomatoes, sliced, for serving
Basil, for serving
Extra virgin olive oil, for serving
Freshly ground black pepper
In a large pot, bring a gallon of water to a boil.
In a large bowl, break up the mozzarella curd into small pieces. Coat the curd with 2 tablespoons of salt, and set aside.
In another large bowl, salt the second gallon of water with the remaining salt and add as much ice as it can hold.
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.
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.
Wrap each mozzarella ball tightly in plastic wrap and store in the refrigerator for up to a week.
Serve the cheese with the best tomatoes you can find, really fresh basil, extra virgin olive oil, salt and fresh cracked pepper.
Other Answers:
Making fresh mozzarella is something that takes a little practice but, once mastered, it is truly a satisfying craft.
2 gallons water, divided
3 pounds whole milk mozzarella curd (available at specialty Italian markets)
4 tablespoons salt, divided, plus more for serving
Tomatoes, sliced, for serving
Basil, for serving
Extra virgin olive oil, for serving
Freshly ground black pepper
In a large pot, bring a gallon of water to a boil.
In a large bowl, break up the mozzarella curd into small pieces. Coat the curd with 2 tablespoons of salt, and set aside.
In another large bowl, salt the second gallon of water with the remaining salt and add as much ice as it can hold.
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.
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.
Wrap each mozzarella ball tightly in plastic wrap and store in the refrigerator for up to a week.
Serve the cheese with the best tomatoes you can find, really fresh basil, extra virgin olive oil, salt and fresh cracked pepper.
Source(s):
Tyler Florence from foodtv.com
If not a lot of people here know. You could look it up. Once you make it, can I have some? (JUST JOKING!!!)
I found this website that tells you how.
http://nv.essortment.com/makemozzarella_rkpy.htm
correctness,It's Non-profit and only for informational purposes.
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