Friday, August 19, 2011

Mozzarella Success!

We made a pound of fresh mozzarella today using Ricki Carroll's 30 minute recipe - we did it without the microwave to see if we could make it work.  It took a bit of figuring out, but the key seems to be heating the curds with the 175F water.  That made everything come together wonderfully.  Michael, of the asbestos hands, did a great job pulling and stretching the cheese.  The cheese was great in an Insata Caprese with fresh tomatoes and basil.  We still have half a pound left for more good eats.

The main course for tonight was pasta with tomato sauce al forno - check out Lidia Bastianich's website for the recipe.  It is fantastic!

Buon Appetito!

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