Cooking fresh mozzarella requires some practice, but having mastered this art, you will receive real from it удовольствие. 
Time:25 minutes The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 7.5 liters water divided into two parts
- 1.3 kg curd mass
- 4 tbsp. l salt, plus for serving
- Chopped tomatoes for serving
- Serving basil
- Olive oil to serve
Recipes with similar ingredients: mozzarella cheese, cottage cheese
Recipe preparation:
- In a large container, break the curd mass as small as possible. Cover her with 2 tbsp. l salt.
- Boil 3.75 liters in a large saucepan. water, and the same part pour into a separate bowl. Salt with the remaining salt and add ice, how much will fit.
- Now the more difficult part. Gently pour boiling water onto salted milk mass. When the pieces of cottage cheese begin to blur, gently stir for 1 min. Immerse both hands in a bowl of ice water and hold as long as possible – you you have to stretch mozzarella in very hot water. Serum will settle at the bottom of the dishes, and at this point you must act quickly, otherwise the cheese will become rubber.
- Submerge your hands in a hot whey pan and start stretch mozzarella. Thus, the entire curd mass becomes ductile. Form tomato-sized balls, then drop them in ice water to stop the cooking process. Work fast so as not to overexpose mozzarella.
- Wrap each ball tightly in cling film and store in refrigerator for no more than a week. Output: 1.3 kg.
- To serve: combine mozzarella with the most ripe tomatoes, fresh basil, olive oil, salt and freshly ground pepper. Or roll up small balls of boccini that children like because of their size, and put in a lunch box. You you can roll balls even smaller, which is called “apero”, with the addition of various seasonings, cumin, dried parsley, and serve on skewers. And what’s even better is a jerky Italian ham, which you can wrap in cheese after it is stretched, and so the ham will look festive among other meat slicing.
