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Fresh Mozzarella with Grapefruit Artichoke Salad

April 28, 2020Cole Whitney
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Citric AcidIntermediatePectinexRennet

Store bought mozzarella is but a pale shadow of fresh mozzarella. It’s surprisingly easy to pull fresh mozzarella in your own kitchen using our vegetarian rennet and citric acid. Garnish with grapefruit supremes and fresh artichoke hearts over a thick slice of sourdough toast for a perfect small plate to share, or not.

Mozzarella

Ingredients

  • Cheese Curd:
  • 2000g (½ gallon) Raw Milk
  • 120g (4 oz) Water (separated into two portions, 40g and 80g)
  • 5.4g (1 tsp) Citric Acid
  • ⅛ Rennet Tablet
  • 60g (4 Tbsp) Salt
  • 1000g (1 quart) Water (For pulling cheese)
  • Brine:
  • 1000g (1 quart) Water
  • 15g (1 tsp) Salt

Equipment

  • Large Pot
  • Instant Read Thermometer
  • Rubber Spatula

Timing

Active Time: 30 Minutes

Total Time: 30 Minutes

Yield

~ 600g

  • Heat Milk, Add Citric Acid

    In a stainless steel pan or other non-reactive pan pour the milk. Heat the milk to 55°F and be sure to stir well as raw milk has a tendency to separate.

    Mix 40g water and citric acid until dissolved. Once dissolved mix into milk.

    Heat the milk on low until it reaches 88°F. At this point there will be some minor separation or curdling of milk. This is good, do not worry.

  • Add Rennet & Cut Curds

    Mix the rennet tab into 80g water. It will dissolve but not mix completely with water. Remove the milk from the heat and mix in the rennet and water. Stir for 30 seconds. Cover the milk and let sit for 20 minutes.

    Once the milk has set it, it will resemble a soft custard. Use a knife to cut horizontal and vertical cuts into the milk. The cuts should look like a 1 inch by 1 inch checkerboard pattern.

  • Increase Heat

    Return to heat and bring the curds up to 110°F. The whey will start to separate from the curds. Stir gently as to not break up the curds too much. Once the curds are ready they will become soft to the touch but separate from the clear whey.

    The internal temperature of the curds should be 110°F before moving on.

  • Strain Curds

    Using a slotted spoon or ladle remove the curds from the whey. Strain the whey into a separate bowl and reserve. Strain the curd before moving on, about 1 minute.

    Heat the water for pulling cheese to 190°F.

    Place the curd into a bowl and cover with 60g salt. The majority of this will be rinsed off.

  • Pull Cheese

    Pour half of the heated 1000g of water and stir gently. The curds should begin to stretch into mozzarella. If they do not stretch, you can add more.  Use a silicone spatula to test and see if the mozzarella will stretch properly. It should stretch about 2 feet or more without a clean break.

    Gather 1/2 the curds into a loose ball. Start to stretch the curds until they look smooth and glossy. Fold the mozzarella into itself so that it makes a smooth ball. Repeat until all the mozzarella is in ball form.

    In a container mix together 1000g water and 15g salt for the brine.

    Place the mozzarella into the cool brine and store.

Grapefruit Artichoke Salad

Ingredients

  • 1 Pink Grapefruit
  • 4 ml (5-7 drops) Pectinex 
  • 1000g (1 quart) Water
  • 1 Jar High Quality Artichoke Hearts
  • 1 Fennel Bulb
  • 1 Recipe Mozzarella (above)
  • 5 Large Garlic Cloves, Peeled
  • 500g (1 pint) Olive Oil
  • 60g (4 tbsp) Sugar
  • 30g (2 tbsp) Lemon Juice
  • 1 sliced of No-Knead Bread Loaf

Equipment

  • Mandoline

Timing

Active Time: 20 Minutes

Total Time: 4 Hours

Yield

4 Portions

  • Prepare Grapefruit

    In a small container place the peeled grapefruit segments and add the water and pectinex. 

    Let this sit for 4 hours or until the segments can easily be peeled.

  • Prepare Garlic & Fennel Bulb

    In a small heavy pot place the garlic and olive oil. Heat this mixture to 250F and remove from the heat. Allow the garlic to cook in the hot oil until the garlic has softened.

    Use a mandoline to thinly shave the fennel bulb set aside until needed.

    Mix together the sugar and lemon juice and place it in a small squirt bottle or dish for dressing.

  • Pan Fry Bread

    Once all ingredients have been prepared, brush one slice of bread with some of the garlic and olive oil.

    Place a saute pan over medium high heat and toast the bread in the pan. The crispier the bread gets, the better it will be.

  • Mix Salad

    In a small bowl place 3 artichoke hearts, 4 cloves of garlic, 3 grapefruit supremes, and ½ cup of shaved fennel. 

    Dress the salad with 22.5g (1 ½ Tbsp) of the lemon and sugar mixture and set aside.

  • Plate & Serve

    Lay some freshly made mozzarella over the top and allow it to melt into the bread.

    Dress the mozzarella toast with the salad and garnish with fennel frauns before serving.

    Serve immediately.

Summary
recipe image
Recipe Name
Fresh Mozzarella with Grapefruit Artichoke Salad
Author Name
Modernist Pantry
Published On
2020-04-28
Preparation Time
0H30M
Total Time
0H30M
Average Rating
51star1star1star1star1star Based on 1 Review(s)

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Comments (3)

The Case of Sodium Caseinate?

May 4, 2020 10:58 am

[…] the proteins line up like good little soldiers. This lined up structure is what makes cheese like mozzarella stretchy. If you have ever eaten string cheese you will know just how this […]

Panzanella Salad

July 28, 2020 10:05 am

[…] delicious Panzanella salad takes advantage of in season tomatoes and basil, along with fresh mozzarella to make delightful summer lunch that makes the most out of a stale […]

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October 6, 2020 9:58 am

[…] 240g (8 oz) Mozzarella Cheese, Shredded […]

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