AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |
Back to Blog
Fresh mozzarella8/30/2023 ![]() ![]() Whatever you do, make sure you’ve got a plan to finish your fresh mozzarella as soon as possible-it won’t stay good as long as it’s shredded or stick-ed counterparts. It’s exceptional alongside pasta, like in our sheet-pan burrata caprese gnocchi, or in a salad, like our peach & burrata caprese salad. Burrata is essentially fresh mozzarella surrounding scraps ( straciatella in Italian) leftover from the cheese-making process, and it’s DELICIOUS. Want to take things truly next level? Try mozzarella di bufala (yep, from buffalo milk), mozzarella fior di latte (from top of the line cow’s milk), or burrata. One of the most classic options is to make a caprese salad with large slices, but you can also toss the smaller balls into salads, like our summer panzanella or antipasto chickpea salad, or stick them on skewers, like in our melon prosciutto skewers. The different sizes are known by different names (ovoline, ciliegine, and perline are a few popular options), so pick the one that’s best for your recipe. ![]() When we’re looking to fancy things up though, there’s nothing better than fresh mozz. Their lower fat content makes them the best for uniform melting, and they’re integral to some of our favorite mozzarella recipes, like homemade pizza, mozzarella sticks, cheesy garlic bread, and stuffed peppers. Not that there’s anything wrong with shreds or string cheese. Take those curds, add a little salt, and work them until they form a ball, and you’ve got mozzarella! At its most basic, mozzarella is a byproduct of the early stages of the cheesemaking process, where Little Miss Muffet’s curds and whey get separated from one another. When you think mozzarella, what comes to mind? If you’re in the string cheese and shreds crowd, you’ll be happy to know there’s a whole world of mozzarella out there to discover. Check out our list of 40 mozzarella recipes-it’s time to get extra CHEESY. Whether you’re just beginning to explore all the Italian cheese has to offer, or are a bonafide expert already, we’ve got a recipe for you. Pour the gallon of milk into the stockpot and add the citric acid mixture. Mix teaspoon of liquid rennet or crushed rennet tablet with cup of tepid water and set aside. ![]() Mix 1 teaspoons of citric acid with one cup of lukewarm water, stir until dissolved, and set aside. Obviously, we LOVE cheese, and nothing beats mozzarella for versatility. Prepare the citric acid and rennet solutions. Serve immediately.Grilled cheese, mac & cheese, cheesy party dip. Remove from skillet and lightly brush garlic clove along toasted sides of bread. Carefully flip sandwich to opposite side then return to skillet, cover with lid and continue to cook until bottom side is golden brown and cheese is melted through. Then lift sandwich out of skillet and drizzle remaining 1 tsp olive oil into skillet, tilt pan back and forth to evenly coat. If using butter, spread 1/2 tbsp butter on both top and bottom of sandwich and heat skillet over medium heat), add sandwich, cover with lid and cook until sandwich is golden brown on bottom, about 2 minutes. Drizzle 1 tsp olive oil in a non-stick skillet, heat over medium-low heat and tilt back and forth to evenly coat (heat the oil long enough for it to glide easily across the pan but don't heat it to smoking point before adding sandwich or it the bread will toast before the cheese has a chance to melt. Sprinkle basil ribbons over top and season with ground black pepper to taste, then cover with remaining slice of bread. Layer Mozzarella rounds in an even layer over one slice of bread followed by an even layer of sliced tomatoes. ![]()
0 Comments
Read More
Leave a Reply. |