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How to Make Fresh Mozzarella From Scratch

MULTIZ321

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How to Make Fresh Mozzarella From Scratch - by Niki Achitoff- Gray/ Techniques/ Serious Eats/ seriouseats.com

"At Serious Eats, we're lucky enough to work right across the street from Di Palo Selects, an Italian fine foods store that just happens to make some of the best fresh mozzarella I've ever tasted. It's milky, tender, and mild, with a faint layer of cream beneath the skin that gushes a little when you slice it. In other words, this isn't that stiff, tough ball of vacuum-sealed supermarket mozzarella, and it's definitely not the low-moisture cooking mozzarella that you throw on pizzas or lasagnas; it's mozzarella for savoring on its own, perhaps with a sprinkle of sea salt, or torn up for a simple Caprese salad. This mozzarella? You buy it when it's still warm and it never goes into the fridge..."

Richard
 

wackymother

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This is for the serious hard-core cheesemaker! I've made fresh mozzarella at home, but it's very easy because I buy the curds pre-made.

You can get a big block at Restaurant Depot or most restaurant supply places. You cut it into 1-pound blocks and then freeze the blocks individually. When you're ready to make mozzarella, take a block out the day before and let it warm up.

Then boil a pot of water and proceed from step 3 in this article. The article uses the whey you made when you made the curds, but the boiling water replaces that.
 
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