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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