Fresh Mozzarella
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 gallons cold water
1 1/2 cups Kosher salt
2 pounds milk curd
1/4 cup basil pesto (optional but wonderful)

Preparation

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

About


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