Homemade Fresh Mozzarella with Garden Tomatoes & Basil
Creating your own fresh mozzarella cheese is a rewarding culinary adventure that elevates any dish it graces. This simple yet elegant recipe combines the rich creaminess of homemade mozzarella with the vibrant flavors of ripe garden tomatoes and aromatic basil. Perfect for summer gatherings or a quiet dinner at home, this dish showcases the taste of fresh ingredients without any preservatives. While making mozzarella requires a bit of technique and timing, the end result is worth every effort. Serve this delightful cheese drizzled with extra virgin olive oil, a sprinkle of salt, and fresh cracked pepper for an unforgettable appetizer or side dish. Perfect to pair with crusty bread or as a component in your favorite salads.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
water
3 gallons (divided)
whole milk mozzarella curd
3 lbs (available at specialty Italian markets)
salt
4 tablespoons (divided, plus more for serving)
tomatoes
to taste (sliced, for serving)
basil
to taste (fresh leaves, for serving)
extra virgin olive oil
to taste (for drizzling)
fresh ground black pepper
to taste (for seasoning)
Instructions
1
Start by bringing 1 gallon of water to a boil in a large pot. In another pot, heat a second gallon of water until it's warm but not boiling.
2
In a separate bowl, combine the third gallon of very cold water with 2 tablespoons of salt and plenty of ice. This will be your ice bath.
3
Meanwhile, break the mozzarella curd into small pieces, mixing it with 2 tablespoons of salt, and set aside.
4
Once the first gallon of water is boiling, carefully pour it over the salted curd. As the curds start to melt, use a wooden spoon to stir gently. When the curds have melted into one cohesive mass, transfer them to the pot of warm water. Make sure to wear gloves to protect your hands from the heat.
5
Use the wooden spoon to stir and stretch the mozzarella in the warm water. The goal is to ensure every part of the curd is melted. As you stretch, the curd will become softer and glossier; it should emit a delightful aroma.
6
When the cheese has reached a smooth, pliable texture, form it into balls about the size of tomatoes or to your preferred size. Quickly drop these formed balls into the salted ice water to halt cooking.
7
Once cooled, tightly wrap each ball of mozzarella in plastic wrap. Store in the refrigerator for up to a week, although it’s likely to be eaten much sooner!
8
To serve, slice the mozzarella and pair it with freshly sliced garden tomatoes, basil leaves, a drizzle of extra virgin olive oil, a sprinkle of salt, and fresh cracked black pepper.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary ingredient needed for this homemade cheese?
The main ingredient is 3 lbs of whole milk mozzarella curd, which is often found at specialty Italian markets.
How much total water is required for the recipe?
A total of 3 gallons of water is required, divided into three different temperature stages.
What are the three different water temperatures used?
The recipe uses one gallon of boiling water, one gallon of warm water, and one gallon of very cold ice water.
How much salt is used in the recipe?
The recipe calls for 4 tablespoons of salt in total, divided between the curd and the ice bath, plus more for serving.
How should the mozzarella curd be prepared?
The curd should be broken into small pieces and mixed with 2 tablespoons of salt before processing.
Where can I purchase mozzarella curd?
Mozzarella curd is typically available at specialty Italian markets.
What is the first step in melting the curd?
Carefully pour one gallon of boiling water over the salted curd pieces.
How do I handle the curd once it starts to melt?
Use a wooden spoon to stir gently as the curds begin to melt into a cohesive mass.
Why should I wear gloves during this process?
Gloves are necessary to protect your hands from the heat of the water and the hot cheese mass.
What do I do after the curd forms a cohesive mass?
Transfer the mass to the pot of warm (not boiling) water for stretching.
What is the purpose of stretching the mozzarella?
Stretching ensures every part of the curd is melted and helps the cheese become soft and glossy.
How do I know when the mozzarella is ready to be formed?
It is ready when it reaches a smooth, pliable texture and emits a pleasant aroma.
What size should I make the mozzarella balls?
You can form them into the size of tomatoes or any size you prefer.
What is the purpose of the ice bath?
The salted ice water halts the cooking process immediately after the balls are formed.
How much salt goes into the ice bath?
Two tablespoons of salt should be added to the ice bath.
How should the finished mozzarella be stored?
Tightly wrap each ball in plastic wrap and store them in the refrigerator.
How long does homemade fresh mozzarella last?
It can be stored in the refrigerator for up to one week.
What are the best accompaniments for serving this cheese?
It is best served with sliced garden tomatoes, fresh basil leaves, extra virgin olive oil, salt, and pepper.
What type of oil is recommended for this dish?
Extra virgin olive oil is recommended for drizzling over the finished dish.
Does this recipe contain preservatives?
No, this homemade recipe allows you to enjoy fresh cheese without any added preservatives.
Is this recipe suitable for summer entertaining?
Yes, it is described as perfect for summer gatherings and showcasing fresh garden ingredients.
Can this mozzarella be used in other dishes?
Yes, it is excellent in salads or served alongside crusty bread.
What kind of pepper should I use for seasoning?
Freshly ground or cracked black pepper is recommended.
What is the texture of the cheese when it is done?
The finished mozzarella has a rich, creamy, and smooth texture.
How many ingredients are listed in this recipe?
The recipe utilizes 7 key ingredients including the garnishes.
What should I use to stir the curds in the hot water?
A wooden spoon is recommended for stirring the melting and stretching curds.
Do I need to boil the second gallon of water?
No, the second gallon should be warm but not boiling.
What is the aroma like during the stretching process?
The recipe describes it as a delightful aroma that is released as the cheese becomes glossy.
Is the salt in the ice bath necessary?
Yes, the 2 tablespoons of salt in the ice bath help season the cheese as it cools.
Is this a difficult recipe for beginners?
While it requires some technique and timing, the recipe is described as a rewarding culinary adventure worth the effort.