Bought some this past weekend at a new market here in Indy, and made some Caprese salad with basil and tomatoes. Easily the best I can remember having here in the States. I could have easily eaten the whole thing by itself.
Not sure why but I can't find anyone here in Indy that uses it on pizza. The best pizza I've ever had was in Florence a few years back, and then a place in Prague. Both used this on their pizza, and the regular low-moisture mozzarella that is used in the US pales in comparison. Can't recommend it enough if you make your own pizza.
Bama_Card_Fan wrote:I've never had fresh mozzarella before, but I thought I remembered seeing someone make it on TV once, so I looked up a recipe. Here's the first step
In a large stock pot add the water and enough kosher salt until it tastes like saltwater.
Ohhhhhh... OK. Put enough salt in the water to make it taste like saltwater. Thanks.
Bama_Card_Fan wrote:I've never had fresh mozzarella before, but I thought I remembered seeing someone make it on TV once, so I looked up a recipe. Here's the first step
In a large stock pot add the water and enough kosher salt until it tastes like saltwater.
Ohhhhhh... OK. Put enough salt in the water to make it taste like saltwater. Thanks.
A recipe for the cheese? I've always just bought it. Most groceries here have some version of it, of varying quality.
Bama_Card_Fan wrote:I've never had fresh mozzarella before, but I thought I remembered seeing someone make it on TV once, so I looked up a recipe. Here's the first step
In a large stock pot add the water and enough kosher salt until it tastes like saltwater.
Ohhhhhh... OK. Put enough salt in the water to make it taste like saltwater. Thanks.
A recipe for the cheese? I've always just bought it. Most groceries here have some version of it, of varying quality.
same here.. it's normally in a ball.. and it's normally fairly expensive.. but well worth it..
