MAKING FRESH MOZZARELLA CHEESE
Provided by Emeril Lagasse
Yield about 1 pound of cheese
Number Of Ingredients 5
Steps:
- 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 like 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. It is like you are pulling taffy. If the cheese hardens to soon, dip the cheese 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 wrap. 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.
HOMEMADE MOZZARELLA CHEESE
Make mozzarella in your own kitchen with some special equipment and patience! Shape into balls and use in your favourite salads, to top pizzas, and more.
Provided by Nicolò Calogero
Time 3h35m
Yield Makes 2-3 balls
Number Of Ingredients 3
Steps:
- Pour the milk into a large deep pan and set over a low heat until it reaches 38C on a thermometer. Remove from the heat, add the yogurt, mix well, then cover with a lid and leave for 25 mins.
- Add the rennet, stirring very gently, then cover again and leave for another 15-20 mins.
- Remove the lid and check if the curds have coagulated and separated from the whey. Use a large whisk or a knife to break up the curds very gently to create pieces around the size of a hazelnut.
- Heat a larger pan half-full with water over a gentle heat to 40C. Put the pan containing the curds into the larger pan to create a bain-marie and check the water temperature frequently to ensure it stays at around 40C. Top up the water from time to time if needed.
- After 2 hrs 30 mins, remove the curds from the pan using a slotted spoon and leave to drain in a colander for about 15 mins. Cut the curds into small pieces and put in a large heatproof bowl.
- Empty the pan of water, then refill and heat to 85C. Pour the hot water over the curds and mix with a wooden spoon for 30-40 seconds. Strain off almost all the water and again, add water at 85C to cover.
- Fold and stretch the curd in the water using the wooden spoon. Keep working until the curds start to become elastic. Now work the curds by folding and stretching by hand (the water will be hot so wear rubber gloves) until they become smooth and elastic.
- Take smaller pieces of the curd and shape into balls. Immediately put in a tub of cold water and chill in the fridge. Can be kept in water, covered, and chilled for up to a week.
Nutrition Facts : Calories 424 calories, Fat 33 grams fat, SaturatedFat 23 grams saturated fat, Protein 31 grams protein, Sodium 0.7 milligram of sodium
MOZZARELLA CHEESE DIP
This looks like just an innocent vegetable dip, but the more you eat of it, the more you wonder why it is so much better than the typical dip. This is truly addictive!
Provided by Chris from Kansas
Categories Cheese
Time 10m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients and chill.
- Serve with vegetables, chips or crackers.
Nutrition Facts : Calories 265.6, Fat 23.4, SaturatedFat 8.2, Cholesterol 34.9, Sodium 364.9, Carbohydrate 11.3, Sugar 2.7, Protein 3.9
HOMEMADE MOZZARELLA CHEESE
Think homemade mozzarella cheese is impossible to make? Think again! This recipe shows you how to make delicious mozzarella cheese from scratch. You can create any shape you desire - try larger balls, small balls, or twists and knots. Store in the refrigerator.
Provided by ChefJackie
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 12
Number Of Ingredients 5
Steps:
- Combine 1/4 cup water and rennet in a small bowl; mix well.
- Combine remaining 1/2 cup water and citric acid in another small bowl; mix until dissolved.
- Pour milk into a large pot set over medium heat. Stir in water-citric acid mixture. Heat milk, stirring occasionally, until it registers 90 degrees F (32 degrees C) on an instant-read thermometer, about 5 minutes.
- Remove milk from heat and stir in rennet mixture in a figure-8 motion for 30 seconds. Stir counterclockwise for 30 seconds to still the milk. Let stand, covered, until milk sets into curd, 5 to 10 minutes. Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.
- Slice vertically into the pot to cut curd into 3/4-inch cubes with a palette knife. Stir curds gently, but leave cubes mostly intact.
- Return pot to the heat; cook over medium heat, stirring curds gently, until temperature reaches 109 degrees F (43 degrees C), about 5 minutes. Remove from heat.
- Ladle curds into a colander set over a large bowl using a slotted spoon. Press curds gently to extract liquid whey. Pour drained whey back into the pot.
- Heat whey to 185 degrees F (85 degrees C), about 5 minutes. Wearing gloves, tear off a piece of curd and place on a slotted spoon. Dip curd into hot whey for 5 to 10 seconds. Stretch, fold, and knead the curd. Repeat until mozzarella is smooth and elastic. Knead in salt and form curd into a ball. Repeat dipping and kneading process with remaining curd.
- Allow mozzarella to cool. Wrap tightly in plastic wrap and transfer to the refrigerator.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 15 g, Cholesterol 32.5 mg, Fat 10.6 g, Protein 10.5 g, SaturatedFat 6.1 g, Sodium 324.4 mg, Sugar 14.7 g
CHICKEN MOZZARELLA
Make and share this Chicken Mozzarella recipe from Food.com.
Provided by Amberley
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Brown chicken in oil, in large skillet.
- Add spaghetti sauce. Simmer, covered, until chicken is cooked through.
- Sprinkle with cheese.
- Can also be served with pasta.
FRIED RICOTTA AND MOZZARELLA DUMPLINGS WITH BROCCOLI SAUCE
Provided by Antonio Pisaniello
Categories Food Processor Mixer Cheese Dairy Potato Vegetable Fry Ricotta Broccoli Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Cook broccoli in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer broccoli to bowl of ice water and cool. Drain well. Return water in saucepan to boil. Add potato; cook until tender, about 15 minutes. Drain. Transfer broccoli to food processor and blend well. Add potato and process to puree. Add 1/2 cup broth and blend well. With machine running, gradually blend in extra-virgin olive oil. Season to taste with salt and pepper. DO AHAED: Broccoli sauce can be made 1 day ahead. Cover and refrigerate.
- Using electric mixer, beat ricotta in large bowl until smooth. Beat in mozzarella. Form mixture into 6 rectangular dumplings, each about 3 1/2 x 2 x 3/4 inches. Place on baking sheet; cover and refrigerate 4 hours.
- Pour enough olive oil into very large skillet to reach depth of 3/4 inch. Heat oil to 350°F. Whisk 1 1/2 cups water, yolk, and pinch of salt in large bowl; whisk in 3/4 cup flour. Set batter aside. Place remaining 1 cup flour in medium bowl. Coat each dumpling in flour, turning to coat. Dip into batter, then fry until very pale golden, about 3 minutes per side. Using slotted spoon, transfer to paper towels to drain.
- Bring broccoli sauce to simmer in medium saucepan, thinning with more vegetable broth if necessary.
- Spoon 1/3 cup sauce into center of each of 6 plates; spread with back of spoon into round. Top each with 1 dumpling.
More about "recipes using mozzarella cheese"
31 FRESH MOZZARELLA RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
5/5 (6)Published 2022-01-26
- Zucchini Lasagna. Zucchini Lasagna is a healthy twist on a classic mozzarella recipe. This recipe cuts down the carbs by replacing pasta with zucchini.
- Pasta with Tomatoes and Mozzarella. One of our favorite cold recipes using mozzarella cheese is this recipe for basil, tomato, and mozzarella pasta salad.
- Classic Stuffed Shells Recipe. Classic stuffed shells are another savory, crazy-good mozzarella cheese recipe. These pasta shells are stuffed with gooey, creamy mozzarella cheese, flavorful tomato sauce, and yummy ricotta filling.
- Pesto Mozzarella Chicken Sliders. One fun grab-and-go mozzarella recipe is cheesy garlic pesto chicken sliders. These hot, savory sliders are super-easy to make and need only seven simple ingredients, and you can make them ahead and freeze them!
- Fried Mozzarella Bites. Try these fantastic crunchy, gooey, fried cheese bites for the perfect appetizer. If you’re like me, you love hot and fresh mozzarella cheese sticks.
- Tomato Mozzarella Salad with Basil and Quinoa. While quinoa is power-packed with protein, let’s be honest, folks, it’s not necessarily the tastiest grains.
- Jersey Diner-Style Disco Fries. Folks for the New Jersey area rave about their famous “Jersey Disco Fries,” and for a good reason! These sinfully good greasy fries are loaded with gooey mozzarella cheese and swim in savory gravy.
- French Bread Pizza. Pizza is perhaps one of the most apparent recipes with shredded mozzarella cheese, but when you use French bread for the crust, it’s an entirely different experience.
- Tomato Mozzarella Pasta Salad with Balsamic Vinaigrette. We also have this mouth-watering Caprese pasta salad recipe as one of our healthier options. This 20-minute vegetarian pasta dish is coated in a creamy light olive oil and balsamic dressing that will make your taste buds weep with joy!
- Grilled Mozzarella Sandwich. Are you bored of the same old grilled cheese sandwiches? Now, don’t get me wrong, I love classic grilled cheese sandwiches as much as anyone else, but it’s nice to mix things up a bit every once in a while.
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