Homemade Herbed Mozzarella and Tomato Salad

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A quick and easy salad for the summer. I used the same recipe for homemade mozzarella and added herbs and salt. The mozzarella cheese was then formed into smaller balls and then soaked in olive oil. Add some homegrown tomatoes (grape tomatoes are better!), drizzle more olive oil and sprinkle freshly chopped basil leaves and you have a perfect summer antipasto!

Ingredients:

  • homemade herbed mozzarella cheese balls (recipe follows)
  • grape tomatoes  or any tomatoes quartered
  • olive oil
  • fresh basil, chopped

Directions:

Mix all ingredients in a bowl, let sit for at least 20 minutes then serve.

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Herbed Mozzarella Cheese Balls

Ingredients:

  • 1/4 vegetable rennet tablet
  • 1/4 cup non-chlorinated water
  • 1 gallon milk
  • 1 1/2  tsp citric acid
  • 1/8 tsp salt
  • 2 tsp dried basil

Directions:

  1. Crush rennet tablet and dissolve in water. Set aside.
  2. Pour cold milk in non-reactive pot (stainless steel).  Sprinkle citric acid and stir a few times.
  3. Heat milk on medium until it reaches 90F.  Add rennet mixture and continue stirring for 30 seconds. Remove from heat, cover and let sit for 5 minutes. Large curds will appear and begin to separate from the whey (the clear, greenish liquid).
  4. Using a long knife that reaches to the bottom of the pot, cut into the curd in 1 inch squares. Put back on the stove and heat until it reaches 105F, carefully stirring the curds around.  Turn heat off.
  5. With a slotted spoon or mesh strainer, scoop the curd into a large glass bowl. (If it’s still too liquid, let it set for a few more minutes). Press the curds gently with your hand and pour off as much whey as possible. Microwave curds on high for 1 minute, then drain off all the excess whey.
  6. With a spoon, press curds into a ball until cool. Microwave for 30 seconds  and continue to drain the whey and work cheese into a ball.  When cheese is cool enough to touch, add 2 tsp dried basil leaves and 1/8 tsp salt. Knead two times, mixing the herbs and salt with the cheese.
  7. Stretch cheese like it is taffy.  You are now ready to shape cheese.
  8. Pull small pieces, approximately 1 tbs in size, shaping each piece into balls.  (You can shape the cheese in any size you want. ) Repeat for the rest of the cheese.
  9. Place in container, adding olive oil enough to coat cheese balls.  Store in refrigerator until ready to use.

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» Ivy said: { Jul 24, 2009 - 09:07 }

I’d love to have some of that salad right now.


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