INGREDIENTS

INSTRUCTIONS

Note: Mozzarella curd can be found locally at cheese stores and
delicatessens that make fresh mozzarella.  Boil 10 cups water, and fill
a large mixing bowl with ice water. In  another large mixing bowl,
break curd into small chunks with your  hands; add salt. Ladle boiling
water to cover.  Dip hands and a wooden spoon into ice water. Lift out
a portion of the  mozzarella with a wooden spoon, knead, and stretch
cheese with your  fingers to work out knots; return cheese to the hot
water. (As  necessary, chill hands in ice water to prevent scalding.)
Add  additional boiling water, and continue the process until cheese is
smooth and free of lumps and bubbles, about 5 minutes.  Form small
mozzarella balls (known as bocconcini) by squeezing the  cheese between
your thumb and index finger; place balls in the bowl  of ice water.
Serve immediately. (Can be refrigerated for 1 to 2 days  in the milky
water or in extra-virgin olive oil.)  Makes 5 pounds.  Cuisine:
"Italian" Source: "Martha Stewart Living Magazine, Mar 1997"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Yield: "5 pounds"  Per serving: 0 Calories (kcal); 0g Total Fat; (0%
calories from fat);  0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg
Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 0 Fat;  0 Other Carbohydrates  Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

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