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Article: FRESH MOZZARELLA WELL WORTH THE EFFORT.(Living)
- Article from:
- The Cincinnati Post (Cincinnati, OH)
- Article date:
- November 30, 2005
CopyrightCOPYRIGHT 2005 The Cincinnati Post. All rights reserved. Reproduced with the permission of Dialog LLC by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Food Network Kitchens
Fresh mozzarella is delicious, and yet it's incredibly hard to find well-made and truly fresh if you don't live in an Italian neighborhood.
Traditionally made with water-buffalo milk, it's rich, creamy and incredible with tomatoes, pesto or on pizza. If you've got a water buffalo in your back yard, you're well on the way. But if you don't, use regular cow's milk -- any kind but the ultra-pasteurized.
You make mozzarella by adding citric acid (to lower the pH and separate the curds from the whey) to milk, heating it to 88 degrees F, then stirring in rennet (an enzyme that causes curdling) and heating it for another 7 degrees, then ...