Recipe: Fresh Mozzarella [edit]

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Tags: Appetizers, Cheese, Dairy

Yield: 15 servings

2	gallons cold water
1 ½	cups Kosher salt
2	pounds milk curd
¼	cup basil pesto (optional but wonderful)

Step 1	Combine water in a large shallow pan with the salt.
Step 2	Carefully place curd in water; bring to a moderate heat.
Step 3	With your hands in the pot of cooking water, massage curd until soft, shiny, and very elastic. (approx 20 minutes)
Step 4	MOVE QUICKLY: remove 1 at a time from heat, spread on to plastic wrap about 1/4 - 1/2" thick.
Step 5	Spread thinly with pesto, roll up the long side, into a pinwheel. wrap plastic on the outside tie off the ends.
Step 6	Return to water for 2-3 minutes, shock in ice cold water and refrigerate.

Slice in 1/2" round slices and place around a bed of greens or use as an appetizer... Very tasty!