Pages

Welcome to Paul's Kitchen! Many people have been following my food postings on Facebook, and asking for recipes, so I am finally opening a forum to accommodate the many requests.

My feeling about food is that it is an indicator of how well we live. It is my belief that one does not have to be a "gourmet" to eat well, nor does good quality food have to be expensive.

This blog is about cooking, food, dining, dining out, beverages, and sometimes a little humor.

Enjoy, and thank you for visiting!!

Monday, July 30, 2012

Fresh & Flavorful; Zucchini Patties With Feta!

My friend Trixi recently asked me for a recipe which uses zucchini.

I like zucchini, but seem to seldom use it. Feeling inspired, I dug through recipes I had archived, and found this nice recipe I have enjoyed in years past.

These zucchini patties are very flavorful, and simple to make, and yogurt if the perfect garnish to top this fried delight.



Zucchini Patties With Feta

Skill level:


Ingredients


2 1/2 cups coarsely grated zucchini (from about 3 medium)
1 teaspoon salt, divided
1 large egg
1 large egg yolk
1/2 cup (or more) flour
1/2 cup crumbled feta cheese (herbed goat cheese works VERY well, too)
1 cup chopped fresh Italian parsley
1/2 cup chopped green onions (stems, and all)
1 1/2 tablespoons chopped fresh dill

1/2 cup (about) olive oil
1/2 cup (about) corn oil

Plain Greek yogurt

Preparation

  1. Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. 
  2. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.
  3. Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. 
  4. Working in batches, drop batter by rounded tablespoonfuls into skillet. Press flat, so that the frying patties are 2 to 2 1/2 inches wide,
  5. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. 
  6. Transfer to paper towels. 
  7. Serve with yogurt.

Additional Notes


  • Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. 
  • Corn oil can be skipped, using just olive oil.
  • A dusting of paprika over the yogurt adds a splash of color and flavor.

Friday, July 27, 2012

Jeffrey Morgenthaler Makes The Best Amaretto Sour In The World

It is Friday, and I am craving a really nicely mixed (and flavorful) cocktail.  Sadly, most of the bars in my town do not have a really great "mixologist."

I am a bit spoiled (and a bit snobby) with how I like my drinks, as I was extremely fortunate to know a phenomenal bar tender who influenced my taste in cocktails, who views a good cocktail how "foodies" view nicely prepared dishes; Jeffery Morgenthaler.

I first met Jeff many (as in many, many, many) years ago when I was working at a copy and print shop, and Jeff was an architecture student at the University of Oregon.  Unlike most of the students coming in to the shop to copy their drawings, Jeff's work was interesting and well executed.  His work had style, was sometimes unusual, and had clean lines.  In general, he had a great sense for the visually appealing.

Being a talented architect, I was surprised that Jeff stayed with bar tending after graduating.  That said, he is one of the best bar tenders I have ever met, and brings his sense of design and style with him when creating a cocktail.  

Jeff is now internationally famous for his bar tending skills.  He travels to liquor related events.  He has also been featured in countless national magazines.  

If you are in Portland, Oregon, visit him at Clyde Common for a finely crafted, and perfect cocktail.

When Jeff states that he makes the best amaretto sour in the world, he is absolutely correct.

Follows is content from Jeff's website.

__________________

Jeff Morgenthaler: 

"I make the best Amaretto Sour in the world!"

Source:  http://www.jeffreymorgenthaler.com/2012/i-make-the-best-amaretto-sour-in-the-world/

Originally posted on February 9, 2012


No, really. I’m serious. In case you think I’m joking, or that you read that wrong, let me go on the record right now:

Jeff, and his amazing Amaretto Sour.
I make the best Amaretto Sour you’ve ever had in your life. No ifs, ands or buts about it, my Amaretto Sour dominates and crushes all others out there. And now, I’m going to share my secrets with you.

There are two things that impede all other Amaretto Sours from challenging mine. First off, the obvious: they’re too sweet. One does not simply use an everyday sour recipe to make a world-class Amaretto Sour, it must be adjusted for this particular liqueur.

Second, and this is a big one: amaretto isn’t strong enough on its own to stand up to a bunch of other ingredients. It’s weak. It needs help. And for this, I enlist the assistance of an old friend. One that knows amaretto’s strengths and weaknesses. Or, mainly, its weaknesses. One that works with amaretto, to complete it like Jerry Maguire completes Rene Zellwiger’s character, whatever her name was. And that, my friends, is cask-proof bourbon.

Behold, the recipe:

Amaretto Sour


MAKES 1 AWESOME DRINK

1½ oz amaretto (I love the Lazzaroni amaretto, but DiSaronno works well here, too)
¾ oz cask-proof bourbon (I use Booker’s, from the Jim Beam distillery)
1 oz lemon juice
1 tsp. 2:1 simple syrup
½ oz egg white, beaten

Dry shake ingredients to combine, then shake well with cracked ice. Strain over fresh ice in an old fashioned glass. Garnish with lemon peel and brandied cherries, if desired. Serve and grin like an idiot as your friends freak out.

Regrowing Vegetables!


With food prices soaring, and the amount of chemical additives in food, I am not surprised that victory gardens, and urban farming has become so popular.  In addition, nothing beats fresh and flavorful garden vegetables.  

There are many fruits and vegetables that can be regrown from scraps.  Follows, is a post I saw on my friend Sue's Facebook page, with links on how to actually regrow these tasty plants.  

Thanks, Sue, for your Facebook post!!

15 Foods You Can Regrow From Scraps!

Source: http://pandawhale.com/convo/3695/15-foods-you-can-regrow-from-scraps


Various plants (in no particular order) that you can regrow from the food you already have! Woot! Way to reuse and recycle! I constantly have green onions and celery growing. (And potatoes/sweet potatoes but that just because they decided to do that in my pantry.

Attention Gazpacho Lovers, Try Making Chilled Tomato Bisque Soup!

One of my favorite summer treats is gazpacho; I absolutely love it on warm summer evenings. I make a couple of batches every summer.

Chilled TomatoBisque Soup, garnished
with olive oil and balsamic vinegar,
served with toasted French bread.
Last year, while searching got new gazpacho recipes, I found this recipe for Chilled Tomato Bisque Soup, which is extremely easy to prepare. I absolutely love this tomato delight, and have added it to my summer cooking rotation.

The creamy texture of this soup is fantastic, and comes from the cashews. It is really amazing, as if dairy products were included in the recipe! 

Like a good gazpacho, this recipe is great alternative on hot summer days. It is completely raw, requiring no time in front of a hot stove.  It is also both vegetarian, and vegan!
Skill level:

Chilled Tomato Bisque Soup 


3 cups chopped fresh tomatoes, de-seeded 
1/4 cup raw cashews, soaked 4 hours 
1/2 cup water 
1/2 teaspoon salt 
1/4 teaspoon black pepper 
1 tablespoon olive oil 
1 clove garlic 
1 tablespoon lemon juice (fresh squeezed is best)
1 teaspoon agave syrup 
2 tablespoons fresh basil, roughly chopped 

Place all of the ingredients in the blender and blend for 2-3 minutes, until creamy. Serve immediately or store in a tightly covered container (for up to 3 days) in the refrigerator. 

Serves 3-4 

Additional Notes:

  • I do not mind traces of tomato seed in my soup, so I often skip deseeding the tomatoes.  A good blender will reduce most of them, anyway.
  • If you do not have agave syrup, substitute honey or brown sugar.  It just adds a bit of richness to the soup.
  • I garnish my soup with a splash of olive oil and balsamic vinegar.  It looks pretty, and really accents the flavors.
  • If you do not have time to soak the raw cashews, boil them for about 20 minutes.  Soaking is preferable, as it gives the best creaminess, but boiling works well, too.
  • I store left over soup in the refrigerator, in the blender container.  When ready to serve, I just but the blender container back on the motor base, and give the soup a couple of quick pulses to recombine any ingredients which may have separated.

Tuesday, July 24, 2012

Kitchen Dial; One of My Favorite iPhone Apps



I spend a lot of time reading recipes online, and often, when I am visiting European websites, recipes are in metric units, in need of US conversion. Let's face it, two facts make metric recipes difficult for me; school was a long time ago, and metric units never took hold in the US.

While browsing the iTunes App Store, I found this handy, and free conversion app called Kitchen Dial.  It has simple dial controls, and works wonderfully. I use this app all the time, and thought it may be useful to my readers.

With a little practice, I figured out how this app can even be used to scale recipes, if you with to make larger (or smaller) quantities of a dish.



The Kitchen Dial app on my iPhone.
Easy to use interface.
Explanation of the easy to use "dial controls."


15 Ingredients Every Kitchen Should Have At All Times

Browsing the internet this morning, I stumbled upon this list from Rick Bakas' website, "Back to Bakas; A Sommelier Guide to Wine & Food."  I stock these items in my kitchen, and think he has distilled essential ingredients (for cooking well) into a tidy list.
15 Ingredients Every Kitchen Should Have At All Times
Source: http://rickbakas.com/

The following list represents some of the most common ingredients found in American, French and Italian recipes. I recommend having these on hand at all times. Cheeses and proteins are best when they’re fresh, so you can usually pick up meet, chicken, lamb or fish the day you plan on eating them. When going shopping, here’s a list of things to make sure to be stocked up on:
  • fresh herbs – rosemary, thyme, basil, etc..
  • fresh garlic cloves
  • shallots
  • onion
  • dijon mustard
  • butter
  • extra virgin olive oil
  • balsamic vinegar
  • vinegar (white wine or red wine)
  • stock or broth (beef, chicken, vegetable, etc..)
  • cornstarch
  • tomatoes
  • lemon
  • sea salt and pepper corn

Sunday, July 22, 2012

Paul's Fantastic Gougére Filling

I was invited to a party, and planned to bring gouéres as an appetizer. 

I was having difficulty trying to figure out how I wanted to serve my appetizers; there are many ways to fill a gouére....from chicken salad, to tomato and cheese slices, or just plain cream cheese. Nothing I could think of sounded very appealing. I knew I wanted something a bit cheesy, a bit creamy, a nice hint of herbs. Possibly some greens. Something slightly savory.

Filled with indecision, I went online, and looked at many filling recipes. None of the recipes I saw really had all of the qualities I was looking for, so, I came up with this original recipe, which incorporates all of the elements I was looking for in a filling. And, most importantly, they are simply light and delicious!!

Skill level:





Ingredients:


Make 24 gouéres, and cool to room temperature (see recipe, previous post).

For the mouse:


1 (8 ounce) package of cream cheese, at room temperature
1/2 heaping teaspoon of finely chopped rosemary
1 teaspoon of finely chopped parsley
1/4 teaspoon of curry powder
1/4 teaspoon of finely grated lemon zest
2 tablespoons of milk
1/2 teaspoon of sugar
1/2 teaspoon of gelatin
1/2 cup of shredded parmesan cheese

Garnishments:


1 (3 ounce) package of prosciutto
1 ounce of fresh pea shoots (abavailable in the produce section of most specialty and gourmet markets)

Preparation:


Making the mousse:


Put cream cheese, rosemary, parsley, curry powder, lemon zest, milk, sugar, and gelatin in a bowl. Whip on high speed, using a mixer fitted with the whisk attachment, for 4 minutes, scraping bowl at 30 second intervals, until creamy. It will have the consistency of a light frosting, or mayonnaise.

All ingredients for the mousse, except the cheese, in the bowl.

The whisk attachment installed on the mixer,  whipping
the sour cream,  milk,  herbs, and spice.
Creamy mouse, awaiting the cheese.


By hand, stir in the cheese, until incorporated.  Cheese strands will be visible in the mix.  

Mouse, completed, with cheese strands visible.

Refrigerate the mousse while assembling the gougéres.

Assembly:


Typically, a 3 ounce package will have 8 slices (but I have seen them vary, slightly).  Cut the packaged prosciutto into thirds, which will yield 24 slices.

Cut gouéres in half,  I keep the halves together, as I have, on occasion, had mismatched tops.  

On the bottom half of each gouére, add a slice of prosciutto.  If the slice of prosciutto is too large, just fold it in half.  It does not have to be pretty.

Matched pastry tops and bottoms,
with prociutto on the lower half.

Take the pea shoots, and cut them at the leaf intersections, so  that there is a raw stem on one end, and a few leaves on the other  (see pictures, below).
Pea shoots, as I purchase them at the grocery.


A single pea shoot

Cut the shoot, just past each leaf cluster.

Remove mousse from refrigerator.  Add one slightly rounded teaspoon of mouse to each gouére, on top of the prosciutto slice.  If you end up with a bit extra of the mousse, just dollop a small amount on existing gouéres.

Take the cut pea shoots, two to there at a time, and put on top of the mousse,  allowing  the leaves and stems stick out of the gougére, a bit.  Like the mousse, if you have extra shoots, just add them to already topped gouéres.  If you run short, as pea shoots will vary, simply cut a few more from the bunch to finish topping the mousse.

Assembling the gougéres: bottom portion of the
pastry, prosiutto, herbed cream cheese mousse,
and a pinch of greens.


I work one set at a time, keeping tops
and bottoms of the pastries matched.
Put the tops on the pastries, and press down  gent ally.  This will even out the mousse, and allow it to be slightly visible on most of the gougéres.
Completes gougéres, with fillings sticking out slightly.
Arrenge on a plate, and refrigerate for about an hour and a half.  This will allow for the mouse to set, a but.

Ready to serve!


When ready to serve, remove the gougéres from the refrigerator, and allow to warm to room temperature.

Gougères; A Simple & Elegant Puff Pastry Appetizer

Gougères are a savory cheese choux pastry, originating from the Burgundy region of France.  This recipe is remarkably easy, and produce a wonderful appetizer, guaranteed to be a hit at any party.

Years ago, I found this recipe for gougéres on the Epicurious website, and I have made a couple of minor modifications to get the best (and simple) pastry possible.

If you have the skills to make chocolate chip cookies, you can certainly follow this recipe, and they turn out wonderfully, every time!


Skill level:
Yields 42 to 48 pastries.

Ingredients:


1/2 cup whole milk (2% also works well, just do not use skim, or fat free)
1/2 cup water
8 tablespoons (one cube) unsalted butter, cut into pieces
1/2 teaspoon salt
1 cup flour
5 large eggs, at room temperature
1 1/2 cups coarsely grated cheese, such as Gruyère or sharp cheddar (about 6 ounces)

Instructions:


Position the racks to divide the oven into thirds and preheat the oven to 425 degrees F. Line two baking sheets with silicone baking mats or parchment paper.

Bring the milk, water, butter, and salt to a rapid boil, in a medium saucepan, over high heat. Add the flour all at once, lower the heat to medium-low, and immediately start stirring vigorously with a wooden spoon. The dough will come together and a light crust will form on the bottom of the pan. Keep stirring hard for another minute or two to dry the dough (the closer you can get to two minutes, the better). The dough will end up be very smooth, with a consistency of oily mashed potatoes.

Heating the milk and butter.
Stir vigorously until
stiff, shiny, and smooth
dough forms.
Adding flour to the
hot liquid, all at once.

Transfer the dough into the bowl of a mixer fitted with the paddle attachment. Let the dough sit for three to five minutes, to cool slightly. As the eggs will be added next, this reduces the risk of cooking the eggs on the hot dough, when mixing.

Add the eggs one at a time, making sure that each egg is completely incorporated before you add the next. Don't be concerned if the dough separates; by the time the last egg is added, the dough will recombine. 
Adding the first egg.
Combining eggs with the cooked dough.  It may separate,
but will come together by the time the last egg is added.
Dough, all eggs in, awaiting the
addition of the cheese.

Add the grated cheese, and mix very slowly until the cheese is mixed in, and the cheese strands are still visible in the dough. Once the dough is made, it should be spooned out immediately.


Using about 1 tablespoon of dough for each gougère, drop the dough from a spoon onto the lined baking sheets, leaving about 2 inches of puff space between the mounds. Slide the baking sheets into the oven and immediately turn the oven temperature down to 375 degrees F. Bake for 12 minutes, then rotate the pans from front to back and top to bottom. Continue baking until the gougères are golden, firm, and, puffed, another 12 to 15 minutes. 


Remove from oven, and using a toothpick, poke a small hole in the top of each pastry, to allow steam to escape, and prevent the pastries from collapsing. Transfer the pans to racks to cool.

Serving gougères are good straight from the oven and at room temperature. I like them both ways, but I think you can appreciate them best when they're still warm. Serve with kir, white wine, or champagne.

Fresh from the oven, the loosely incorporated cheese
is visible (and sometimes slightly browned) in the pastry.

Often, gougères are served filled; if you choose to fill them, use a serrated knife to cut each gougére in half.  These can be filled numerous ways, using egg salad, chicken salad, slices of tomatoes & cheese, a dollop of cream cheese with a slice of cucumber, etc.

Using a serrated knife, cut the pastry.

Additional Notes:

The best way to store gougères is to shape the dough, freeze the mounds on a baking sheet, and then, when they are solid, lift them off the sheet and pack them airtight in plastic bags. (I usually only bake 24 gougères at a time, and freeze the remaining dough mounds for later use). Bake them straight from the freezer (no need to defrost),  just give them a minute or two more in the oven. 

Saturday, July 21, 2012

A Strange Article I Saw on the Bon Appétit Website: "Oregon Is Caffeinating the Pacific Ocean"

Oregon Is Caffeinating the Pacific Ocean
free-willy-640.gif
Credit: Erik S. Peterson
A new study from Portland State University researchers has shown that the Northwest's fame as a destination for coffee (and caffeinated techies) doesn't come without its environmental costs. Waters off the coast of Oregon were found to have elevated levels of caffeine, a drug that, in the Pacific Northwest, can only be traced to human activity.

The researchers expected to find higher levels near the outflow of waste treatment plants (where the remains of that Trenta end up, at the end of the day), but instead found the spikes of jolt juice lingering in relatively remote locations. Since humans are still the only possible source of the caffeine, the researchers are guessing that big rainstorms that overpower the sewer system and septic tanks in the state parks might be to blame for the findings. Yup, even Oregonian nature lovers are java junkies.

The amount of caffeine that counts as "elevated" is pretty minor, but the study cites some earlier research showing that even small amounts of caffeine can have an impact on marine life. Any fishermen out there noticing a little extra flop in their catch?

Read More: http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/07/oregon-is-caffeinating-the-pac.html#ixzz21HGdMEqm

Friday, July 20, 2012

How to Make Homemade Mozzarella (from www.thekitchn.com)

Yesterday, I made Insalata Caprese (with fresh, home made mozzarella) and posted my salad recipe, and pictures on my Facebook page, and this blog. Originally, I did not plan to blog about my cheese making experience, but within 24 hours, I wad received 31 emails inquiring about how I made the cheese.

Follows is my cheese making experience, where I bought my ingredients, the recipe I used, and links to the original source of the cheese recipe.

Enjoy, good luck, and have fun!

Paul's Cheese Making Adventure

On Thursday (July, 20), I saw a posting on Flipboard (an iPad app) on how to make fresh, homemade mozzarella cheese. I was intrigued by the idea, and had contemplated how to make cheese, for quite a while. I began considering the question of "how to make cheese" while attending a wine and cheese tasting at Long's Meat Market; one of the hosts, Keith, had offered his homemade ricotta as one of the cheese pairings. Since then, making cheese was stored away, in the back of my mind.

When I saw the post, "How to Make Homemade Mozzarella," and read the directions, I thought to my self, "this is something I think I can do!" 

With that thought in mind, and shopping list in hand, I went to the store to get my supplies. I went to Market of Choice on Willakenzie Street, in Eugene, Oregon.  I chose this store, not only because I absolutely love it, but because they were more likely to have unusual items, and they also have a very knowledgeable staff.

Citric acid, from the bulk
food section of the market
First, I looked for citric acid. I found it in the bulk foods section. Next, I looked for the rennet, and it took me a while to find; first I looked in bulk foods, then baking goods, then wandered aimlessly for a while, and wondered who to ask about it. Since I was making cheese, the logical choice was a visit to the cheese counter. The "Cheese Guy" new exactly what it (rennet) was, and had it in stock at the cheese counter! 

Finally, it was time to buy milk. I wanted organic, Oregon farmed, GMO free, hormone free, and organic milk. As the recipe directions state, do not buy ultra high temperature (UHT) pasteurized milk. I carefully read the labels on all of the whole milk products available, and chose a variety that only said "pasteurized." (Unfortunately, most organics are UHT, and not really understanding this, I unknowingly bought the wrong milk, which resulted in a lot of extra work to salvage the cheese I made).

Ingredients, clockwise from upper left,
whole milk, salt, citric acid, and rennet tablets.
With supplies selected, I headed home to make some fresh cheese. It took me a couple of hours, as I would later figure out, the milk I bought was all wrong. Had I purchased the correct whole milk, I think I would have completed making the cheese in less than 45 minutes. 

At the end of Step 3 of the recipe, I ended up with a mess, as the recipe's author so eloquently says, "looking like soupy cottage cheese." To remedy the problem, I extended the curd time to 20 minutes, then separated the curds from the whey using a fine strainer. I hand pressed the separated curds in the bottom of the pan, pressing forcefully with my hands, and then carefully poured the whey over the top, and set aside for another 40 minutes, before proceeding to Step 4.

At the end of Step 6, my curds were still bit small and clumpy.

Eventually, I did end up with a flavorful cheese, although the texture was a bit tougher (from overworking) than I would have liked. I rolled by cheese into a log shape, about as wide as my Roma tomatoes, as I was planning to use my cheese to make Inaslata Caprese.

Moral of the story, get the right milk!

In this day and age, where we are so separated from farm and food supply (and dependent on the grocer), I do recommend trying this recipe; especially if you have school aged children in the house. This recipe is fun, relatively easy to follow, will teach how cheese is made, and yield fresh and tasty mozzarella cheese.

Despite my difficulties, I will make this again, but using plain old whole milk.

Note: I do not recommend using unpasteurized milk, as I do not know if the salt and citric acid in the recipe is sufficient to kill any bacteria which may reside in the milk. 

Final thoughts:


As stated earlier, I did find this recipe on Flipboard, via www.thekitchn.com. I have included nearly all of the text, and pictures, from the original site (with some minor edits, and formatting). I have also included a link to the original source, so that you may view the original website, which includes a printer friendly version of the recipe.
Finished cheese log.

_______________



How to Make Homemade Mozzarella

"COOKING LESSONS FROM THE KITCHN"

Skill level:


Knowing how to make your own mozzarella is a dangerous thing. Knowing that at any moment, should the desire present itself, you could whip up your very own ball of creamy mozzarella, still warm from the whey from whence it came? Yes. Very very dangerous. Here's how to do it.

Compounding the dangerousness of homemade mozzarella is the fact that it comes together in about twenty minutes. You warm the milk with some citric acid (not as scary as it sounds), add the rennet to separate the milk into curds and whey, heat it again, knead stretch knead, and then you have mozzarella. It's basically magic.

Don't be scared off by the citric acid and the rennet. Both things sound like something Batman might encounter on a bad day in Gotham, but they are actually normal, everyday ingredients.

Citric acid is just a powdered form of the same mouth-puckering acid found in lemons and limes. It's added here to help acidify and coagulate the milk. Rennet can be found in both tablet or liquid form. Its job is to set the proteins in the milk and form solid, stretchy curds.

Both citric acid and rennet can usually be found at a good grocery store or food co-op. If you're having trouble tracking something down, however, take a look at the links below for places to buy the ingredients online.

When it comes to milk, almost anything goes: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. The only rule is to avoid milk that has been ultra high temperature (UHT) pasteurized. This particular method of pasteurization denatures the proteins in the milk to the point that they lose their ability to fully solidify into curds. Be careful when buying organic milk as many brands are UHT pasteurized and the packaging doesn't always indicate this. If your mozzarella ends up looking like soupy cottage cheese, try switching to another brand of milk.

Ready to make some mozzarella? Let's do this.

How to Make Homemade Mozzarella

(Makes about 1 pound of mozzarella)

Adapted from New England Cheese making Supply Company

What You Need


Ingredients:


1 1/4 cup water
1 1/2 teaspoon citric acid
1/4 rennet tablet or 1/4 teaspoon liquid rennet
1 gallon milk, whole or 2%, not ultra-pasteurized*
1 teaspoon kosher salt

Equipment:


5 quart or larger non-reactive pot
Measuring cups and spoons
Thermometer
8" knife, off-set spatula, or similar slim instrument for cutting the curds
Slotted spoon
Microwavable bowl
Rubber Gloves

Instructions:


  1. Prepare the Citric Acid and Rennet: Measure out 1 cup of water. Stir in the citric acid until dissolved. Measure out 1/4 cup of water in a separate bowl. Stir in the rennet until dissolved. 
  2. 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. 
  3. Add the Rennet: Remove the pot from heat and gently stir in the rennet solution. Count to 30. Stop stirring, cover the pot, and let it sit undisturbed for 5 minutes. 
  4. Cut the Curds: After five minutes, the milk should have set, and it should look and feel like soft silken tofu. If it is still liquidy, re-cover the pot and let it sit for another five minutes. Once the milk has set, cut it into uniform curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Make sure your knife reaches all the way to the bottom of the pan. 
  5. Cook the Curds: Place the pot back on the stove over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey. 
  6. Remove the Curds from Heat and Stir: Remove the pan from the heat and continue stirring gently for another 5 minutes. 
  7. Separate the Curds from the Whey: Ladle the curds into a microwave-safe bowl with the slotted spoon. 
  8. Microwave the Curds: (No microwave? See the "Additional Notes" section, below, for directions on making mozzarella without a microwave.) Microwave the curds for one minute. Drain off the whey. Put on your rubber gloves and fold the curds over on themselves a few times. At this point, the curds will still be very loose and cottage-cheese-like. 
  9. Microwave the Curds to 135°F: Microwave the curds for another 30 seconds and check their internal temperature. If the temperature has reached 135°F, continue with stretching the curds. If not, continue microwaving in 30-second bursts until they reach temperature. The curds need to reach this temperature in order to stretch properly. 
  10. Stretch and Shape the Mozzarella: Sprinkle the salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly. It will start to tighten, become firm, and take on a glossy sheen. When this happens, you are ready to shape the mozzarella. Make one large ball, two smaller balls, or several bite-sized bocconcini. Try not to over-work the mozzarella. 
  11. Using and Storing Your Mozzarella: The mozzarella can be used immediately or kept refrigerated for a week. To refrigerate, place the mozzarella in a small container. Mix a teaspoon of salt with a cup of cool whey and pour this over the mozzarella. Cover and refrigerate. 

Additional Notes:


  • Making Mozzarella Without the Microwave: Instead of microwaving the curds to make mozzarella, warm a large pot of water to just below boiling (about 190°F). Pour the curds into a strainer and nestle the strainer into the pot so the curds are submerged in the hot water. Let the curds sit for about five minutes. Wearing rubber gloves, fold the curds under the water and check their internal temperature. If it has not reached 135°F, let the curds sit for another few minutes until it does. Once the curds have reached 135°, lift them from the water and stretch as directed. 
  • Milk for Mozzarella: Almost any milk can be used for making mozzarella: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. Pasteurized milk is fine to use, but make sure that it is not ultra high temperature (UHT) pasteurized. The proteins in UHT milk have lost their ability to set into curds. 
  • Melting Homemade Mozzarella: I've found that homemade mozzarella doesn't always melt as completely as store-bought mozzarella, especially if I've overworked the cheese and it has become very stiff. If you're planning to make pizza or something else where melting is desired, use a whole-fat milk and make extra-sure not to overwork the cheese. It can also help to grate the cheese rather than slice it.