Fresh mozzarella cheese with tomatoes basil and olive oil (recipe)
| Fresh mozzarella cheese with tomatoes basil and olive oil (recipe) | |
|---|---|
| Name | Fresh mozzarella cheese with tomatoes basil & olive oil |
| Ingredients | Water • Salt • Tomatoes • Basil • Extra virgin olive oil • Fresh ground black pepper |
| Cooktime (in hours) | 0.166666667 |
| Preptime (in hours) | 0.416666667 |
| Totaltime (in hours) | 0.583333334 |
| Keto friendliness | Keto friendly |
| Calories | 0 |
| Fat | 0 |
| Protein | 0 |
| Carbohydrate | 0 |
| Fiber | 0 |
| Net carbohydrates | 0 |
| Sugar | 0 |
| Saturated fat | 0 |
| Cholesterol (mg) | 0 |
| Sodium | 2813 |
| Servings | 10 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Fresh mozzarella cheese with tomatoes basil and olive oil (recipe) is a keto friendly food item with net carbohydrates of about zero per serving.
Fresh mozzarella cheese with tomatoes basil and olive oil (recipe) image(external)
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- In a large pot, bring 1 gallon of water to a boil.
- In the second pot bring 1 gallon of water to warm to almost a boil.
- Place 2 tablespoons salt and as much ice in the third gallon of very cold water in a large bowl.
- Break up the mozzarella curd into small pieces. Coat the curd with 2 tablespoons of salt, and set aside.
- This is where it gets a little tricky. Carefully pour the boiling water over the salted curd. As the curds begin to melt, carefully stir with a wooden spoon when it becomes one transfer it to the pot with the warm water. I wear gloves because the water is hot and needs to be that way to stretch the mozzarella in hot water. The curd will have settled into the bottom of the bowl, and at this point you have to work quickly or risk over-cooking the curd. Using the wooden spoon stir and stretch the mozzarella. By stretching the cheese you insure that all the curds have completely melted. The curds will become incredibly soft and have buttery shine, and also, it smells wonderful. At this point I place the curd in the second bowl of warm water so not to have the cheese get to tough. Form the mozzarella into tomato size balls or larger, your prefrence and then drop the mozzarella into the salted ice water to stop the cooking process. Work quickly, as the mozzarella will start to become rubbery the longer it sits in the hot water.
- Wrap each mozzarella ball tightly in plastic wrap and store in the refrigerator for up to a week. If it doesn`t get eaten before that.
- Serve the cheese with garden feresh tomatoes & fresh basil, extra virgin olive oil, salt and fresh cracked pepper.
Food tags
Vegetable, European,, Stove Top
Fresh mozzarella cheese with tomatoes basil and olive oil (recipe) details
Time:
Prep Time in Hours and Mins:35M
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Contributors: Prab R. Tumpati, MD
