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Name: Fresh Mozzarella Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 ga Water; 1 c basil Finely chopped; 1 c garlic Roasted; 1 lb Fresh Mozzarella Curd; Salt

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INGREDIENTS

2 ga Water
1 c basil ; Finely chopped
1 c garlic ; Roasted
1 lb Fresh Mozzarella Curd
Salt

Servings

INSTRUCTIONS

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 li ke 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. Its like pulling taffy. Do not over pull the cheese because the end product will be rubbery. If the cheese hardens to soon , dip it 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 wr ap. 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. >From Essence of Emeril Show # 2410 Recipe by: Emeril Lagasse Posted to MC-Recipe Digest V1 #533 by "Master Harper Gaellon" on Mar 21, 1997

NOTES

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Fresh Mozzarella Cheese

2 ga Water
1 c basil Finely chopped
1 c garlic Roasted
1 lb Fresh Mozzarella Curd
 Salt

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 li ke 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.  Its like pulling taffy. Do not over pull the cheese because the end  product will be rubbery. If the cheese hardens to soon , dip it 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 wr ap. 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.    >From Essence of Emeril Show # 2410    Recipe by: Emeril Lagasse Posted to MC-Recipe Digest V1 #533 by "Master  Harper Gaellon" <gaellon@inch.com> on Mar 21, 1997

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Nutrition

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Serving Size: 1 Serving (610g)
Recipe Makes: 1

Calories: 1347
Calories from Fat: 650 (48%)

Amt Per Serving		% DV

	Total Fat 72.2g	96 %
	Saturated Fat 45.4g	227 %
	Monounsaturated Fat 20.2g
	Polyunsanturated Fat 2.6g
Cholesterol 286.7mg		88 %
Sodium 2797.4mg		96 %
Potassium 997.5mg		26 %
Total Carbohydrate 58.3g		17 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 54.9g
Protein 118.1g		169 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1347

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