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Today, we are going to make Fresh-Mozzarella. It is very, very easy. Few simple steps and we will start with using fresh curd from other pestos in West Bright or other pestos on the island. And basically, this is made from cow’s milk.
Eventually, what we are going to do with this is we are going to take some simple tomatoes from the garden or the green market. Some fresh basal and we are going to put together a very simple dish. At the first couple of times that you do this, you should start out with a smaller cube. It is just easier to manage. And we also are going to make small balls today, small balls of Mozzarella. We can buy these pestos for about 399 a pound. We give a quick cut right in the middle. And we have our little cubes. The most important thing before you add your hot water and start working with the Mozzarella is to make sure that your hands are very clean. I would even go so far as to say to get a little scrub brush to brush underneath your nails.
The water is about 130 degrees to 140 degrees and what we did here is we heated it until there were little bubbles just before it boiled. What I am going to do is I want to take about a handful of this Mozzarella and I want to put it right in the water. And the water is very, very hot. What I am going to do here is I am going to see if the Mozzarella is ready. I am going to see if the curd is ready to go. It has melted enough and it needs a little bit more time so I will just put that back in the water. Come and try to keep it all together. When you get a little bit better out of it, you can add a few more cubes and little piles kind of cuddle them together. You can make the balls even bigger. We are going to let it stay here for about a minute and a half.
All right gees, looks like it is ready. What we are going to do here is we are just skip it right out of the water. You can stick your hands in there if you are dairy enough. If you have any cuts or anything in your fingers, you certainly want to wear some latex gloves. That is pretty hot. What we are going to do here is we will squeeze a little bit of the water out just a little bit. Because what we want to do here is we do not want to lose any of the butter fat. So, we are going to stretch the Mozzarella, we are going to stretch it and make it look like a pearl. What you do is you tick your thumb, you kind of tuck a little folds in and you keep doing this. Basically, what it is going to do is it is going to mix it and it is going to make a nice smooth little ball. Again, you want to start small. You do not want to make a large Mozzarella. You want to leave that for pestos have to do, it is nice and smooth look at that nice.
Sometimes, it might stretch a little bit and that is okay. Now, we are going to put our little ball in cold water. It does not have to be ice water. The colder the water, the tighter the Mozzarella, we do not want to do that. So, just chill it down a little bit. And then if you really want to, when you are done with that, you leave that in there for maybe a couple of minutes. I am going to put that in the brine. I put about a half cup of kosher salt in here and what we are going to do is just make a taste if it is salty, and give it a little of a seasoning. Mozzarella is going to have this nice shin on it right here and I pulled it out with the brine. I am going to slice it up.
I am going to make a little arrangement here. This little Mozzarella and tomato tower, we got some basal from the garden and we are going to alternate our colored tomatoes here, put some cheese that we are pulling fresh in from water. Oh, look at that, some air bubbles in there, which is perfectly fine. Again, this is homemade so it is okay. In fact, I will make it a little bit more endearing for the people who eat it. Okay, now basically, I am going to stack this up and put more basal in here, spray over here, and I am done.
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