Caprese Salad with Homemade Mozzarella

20 mins
Serves 1
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Directions

  1. 1Put 1/2 cup of water in each of the two small dishes.
  2. 2Put 1/2 cup of water in each of the two small dishes.
  3. 3Put 1/2 cup of water in each of the two small dishes.
  4. 4Add 1.5 teaspoons of citric acid to one of the dishes and mix well.
  5. 5Add 1.5 teaspoons of citric acid to one of the dishes and mix well.
  6. 6Add 1.5 teaspoons of citric acid to one of the dishes and mix well.
  7. 7Add 2 ml of rennet to the other dish.
  8. 8Add 2 ml of rennet to the other dish.
  9. 9Add 2 ml of rennet to the other dish.
  10. 10Pour the gallon of milk into a pot.
  11. 11Pour the gallon of milk into a pot.
  12. 12Pour the gallon of milk into a pot.
  13. 13Add the citric acid mixture to the pot and stir gently.
  14. 14Add the citric acid mixture to the pot and stir gently.
  15. 15Add the citric acid mixture to the pot and stir gently.
  16. 16Heat the mixture to 90°F, stirring slowly to prevent scorching.
  17. 17Heat the mixture to 90°F, stirring slowly to prevent scorching.
  18. 18Heat the mixture to 90°F, stirring slowly to prevent scorching.
  19. 19Remove from heat and add the rennet mixture.
  20. 20Remove from heat and add the rennet mixture.
  21. 21Remove from heat and add the rennet mixture.
  22. 22Cut the curds into 1 inch strips.
  23. 23Cut the curds into 1 inch strips.
  24. 24Cut the curds into 1 inch strips.
  25. 25Heat the mixture to 105°F, stirring gently to loosen the curds.
  26. 26Heat the mixture to 105°F, stirring gently to loosen the curds.
  27. 27Heat the mixture to 105°F, stirring gently to loosen the curds.
  28. 28Remove from heat and use a slotted spoon to transfer the curds to a bowl, reserving the whey.
  29. 29Remove from heat and use a slotted spoon to transfer the curds to a bowl, reserving the whey.
  30. 30Remove from heat and use a slotted spoon to transfer the curds to a bowl, reserving the whey.
  31. 31Microwave and knead the cheese until it softens, adding salt as needed.
  32. 32Microwave and knead the cheese until it softens, adding salt as needed.
  33. 33Microwave and knead the cheese until it softens, adding salt as needed.
  34. 34Shape the cheese into a ball and add some whey to a container for chilling.
  35. 35Shape the cheese into a ball and add some whey to a container for chilling.
  36. 36Shape the cheese into a ball and add some whey to a container for chilling.
  37. 37Meanwhile, toast the pine nuts in a pan until golden brown.
  38. 38Meanwhile, toast the pine nuts in a pan until golden brown.
  39. 39Meanwhile, toast the pine nuts in a pan until golden brown.
  40. 40Chop basil leaves using the chiffonade technique.
  41. 41Chop basil leaves using the chiffonade technique.
  42. 42Chop basil leaves using the chiffonade technique.
  43. 43Slice the tomato and arrange on a plate.
  44. 44Slice the tomato and arrange on a plate.
  45. 45Slice the tomato and arrange on a plate.
  46. 46Layer the mozzarella slices with the tomato slices, alternating.
  47. 47Layer the mozzarella slices with the tomato slices, alternating.
  48. 48Layer the mozzarella slices with the tomato slices, alternating.
  49. 49Drizzle with olive oil, balsamic vinegar, and season with salt and pepper.
  50. 50Drizzle with olive oil, balsamic vinegar, and season with salt and pepper.
  51. 51Drizzle with olive oil, balsamic vinegar, and season with salt and pepper.
  52. 52Garnish with the chopped basil and pine nuts.
  53. 53Garnish with the chopped basil and pine nuts.
  54. 54Garnish with the chopped basil and pine nuts.
  55. 55Finish with grated Parmigiano-Reggiano cheese.
  56. 56Finish with grated Parmigiano-Reggiano cheese.
  57. 57Finish with grated Parmigiano-Reggiano cheese.

Ingredients

  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 1.5 teaspoon citric acid
  • 1.5 teaspoon citric acid
  • 1.5 teaspoon citric acid
  • 2 ml microbial rennet
  • 2 ml microbial rennet
  • 2 ml microbial rennet
  • 1 gallon milk
  • 1 gallon milk
  • 1 gallon milk
  • 1 handful pine nuts
  • 1 handful pine nuts
  • 1 handful pine nuts
  • 1 handful basil
  • 1 handful basil
  • 1 handful basil
  • 1 tomato
  • 1 tomato
  • 1 tomato
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 handful olive oil
  • 1 handful olive oil
  • 1 handful olive oil
  • 1 handful balsamic vinegar
  • 1 handful balsamic vinegar
  • 1 handful balsamic vinegar
  • 1 handful Parmigiano-Reggiano
  • 1 handful Parmigiano-Reggiano
  • 1 handful Parmigiano-Reggiano
  • 1 handful garlic
  • 1 handful garlic
  • 1 handful garlic
  • 1 handful butter
  • 1 handful butter
  • 1 handful butter

Equipment

measuring cuptwo small dishesspoonsyringepotthermometerknifespatula