| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cheese/dair, Essence of |
1 |
Servings |
INGREDIENTS
| 2 |
ga |
Water |
|
|
Salt |
| 1 |
lb |
Fresh Mozzarella Curd |
| 1 |
c |
Finely chopped basil |
| 1 |
c |
Roasted garlic |
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.
It's 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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