INGREDIENTS

INSTRUCTIONS

In a medium stainless mixing bowl, crumble the curd into small pieces.
Season the simmering water with 1 tablespoon of the salt. Pour 4 cups
of the simmering water over the curd, 1 cup at a time. Place two
rubber gloves over each hand. Using your hands, carefully press the
curd together, about 15 seconds. Allow the curd to sit for 30  seconds.
Using your hands, sort of knead the curd together to form a  ball. Pull
the curd for a couple of minutes under the warm water.  Form the cheese
into either 1 log about 3 inches thick or 2 smaller  ones.  **If the
cheese starts to cool down and is hard to shape or pull, add  some more
simmering water and let the cheese sit for about 10 seconds  and then
start shaping or pulling again.**  Remove the cheese and place in an
ice bath. Allow the cheese to cool  for a couple of minutes. In a
second mixing bowl, combine the milk,  water and remaining teaspoon of
salt. Place the cheese in the liquid  and let sit for 2 hours. Remove
the cheese from the liquid and wrap  tightly in plastic wrap. The
cheese will keep for up to 2 weeks.  Yields: 1/2 to 3/4 pound cheese
Mozzarella curd available from: Norjoe Importers 1-800-530-4449
Converted by MC_Buster.  Per serving: 150 Calories (kcal); 8g Total
Fat; (48% calories from  fat); 8g Protein; 11g Carbohydrate; 33mg
Cholesterol; 155mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 1  1/2 Fat; 0 Other Carbohydrates  Recipe
by: EMERIL LIVE SHOW #EM1C58  Converted by MM_Buster v2.0n.

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