Fresh Mozzarella and Tomato Salad Green Valley Kitchen

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Press the sous vide button and adjust the temperature to 170°F. Press Start (the time doesn't matter as long as it's at least 10 minutes). Add the curds into the hot water and let them sit for 3-5 minutes. Turn off the Instant Pot. Remove the curds from the hot water and add salt to the cheese if desired.

Fresh Mozzarella and Tomato Salad Green Valley Kitchen

Step 4: Heat and stretch the homemade mozzarella cheese. Time to heat that curd/cheese up to right around 160 F/71 C. There is a couple of ways to do this. I just use the microwave and start with 30 seconds then stir the cheese, and then another 20 seconds or so and that usually does the trick.

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Apply low heat as needed or wrap pot in towels to maintain 90°. Step 6. While waiting for a clean break, 1) fill large bowl about ½ full with cold water and stir in 2-3 tsp of salt until dissolved - then place in fridge to chill, and 2) fill a medium sauce pan about 2/3 full with warm water. Step 7.

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In a large saucepan, over medium heat, bring the milk to 115°F. Once the milk has reached the desired temperature, turn the heat off and add the acid of your choice. Stir gently for 2-3 minutes until the curds have fully separated from the whey. You'll be able to see the golden whey and the curds very distinctly.

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1. Pour the milk into a large pot. Heat the milk over medium heat, stirring gently to prevent scorching, until it reaches about 50°C/122℉. Use a thermometer to monitor the temperature. 2. Once the milk reaches 50°C/122℉, quickly add the white vinegar to the hot milk, remove the pot from the heat.

tomato mozzarella basil salad

Step 3: Vinegar and Stir. Once the milk gets to that temp, turn off the heat, and add in the vinegar. Stir in the vinegar for about 30 seconds so it evenly mixes in with the milk. It will start to curdle almost immediately. Add a lid to the pot and allow it to sit undisturbed for about 5 minutes.

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In a bowl, mix the citric acid and water and stir until dissolved. Meanwhile, in aseparate bowl, mix the rennet and water and stir well until dissolved. Pour the milk into a large pot and add the citric acid mix. Warm the mixture over medium heat and stir slowly but constantly until the milk reaches 32ºC/90ºF.

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1. Mix rennet with water in a small bowl. 2. Dissolve citric acid in the remaining half a cup of water in a second small bowl. 3. Pour milk into a large pot set over medium heat. Add in citric acid solution. 4. Heat milk, stirring occasionally, until it reaches 32°C (or 90°F) on an instant-read thermometer.

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Heat the Curds. Place the pot back on the stove and heat the curds to 105°F (40°C), gently moving the curds around with your spoon. Remove from heat and continue to stir slowly for 2 to 5 minutes. (Stirring for 5 minutes will result in firmer cheese.)

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Add the whey by slowly pouring it into the strained milk, then gently whisk until fully combined. While you're mixing, slowly heat the milk until it reaches 40°C (or 104°F). Check this using your thermometer. Mix one scoop of powdered calf rennet into a small cup of water until it fully dissolves.

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Step 2: When the milk registers 55 degrees on the dairy thermometer, add the mixture of citric acid and water. Stir gently. As heat climbs, you'll see the liquid attain a grainy texture as proteins curdle. Step 3: When the milk registers 88 degrees on the dairy thermometer, add the mixture of rennet and water.

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Measure out 1/4 cup of water in a separate bowl. Stir in the rennet until dissolved. Warm the Milk: Pour the milk into the pot. Stir in the citric acid solution. Set the pot over medium-high heat and warm to 90°F, stirring gently. Add the Rennet: Remove the pot from heat and gently stir in the rennet solution.

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Once your hour has passed, take the cheese out with your hands. Put it into a bowl and work in baking soda and salt. Let stand for half an hour. Put into a double boiler and melt with butter until butter is fully mixed in. Continue folding the cheese until it starts to stretch and mold together.

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Dump cheese curds into a microwave-safe dish. Discard whey. Microwave on high for 1 minute. Drain off the whey. Wearing plastic gloves to combat the heat, knead and stretch for 30 seconds. Heat on high for an additional 30 seconds or until it reaches 135 degrees. Curds will be really hot. Add cheese salt.

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If Using the Stovetop Method: Bring remaining 2/3 of whey to 180°F (82°C) over high heat. Working with one portion of curds at a time, place in a heatproof bowl and add enough hot whey to cover. Wait 15 to 20 seconds, until curd is soft, sticky, and clumping together.

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Add the milk to the pot and heat over medium, stirring constantly to incorporate the citric acid. Once the milk and citric acid mixture reaches 100° F, using a digital thermometer, remove the pot from the heat. If you are using a gas stove, it is fine to leave the pot on the burner as long as the flame is off.