Caprese Salad with Homemade Mozzarella

20m
Serves 1
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Directions

  1. 1Put 1/2 cup of water in each of the two small dishes.
  2. 2Add 1.5 teaspoons of citric acid to one of the dishes and mix well.
  3. 3Add 2 ml of rennet to the other dish.
  4. 4Pour the gallon of milk into a pot.
  5. 5Add the citric acid mixture to the pot and stir gently.
  6. 6Heat the mixture to 90°F, stirring slowly to prevent scorching.
  7. 7Remove from heat and add the rennet mixture.
  8. 8Cut the curds into 1 inch strips.
  9. 9Heat the mixture to 105°F, stirring gently to loosen the curds.
  10. 10Remove from heat and use a slotted spoon to transfer the curds to a bowl, reserving the whey.
  11. 11Microwave and knead the cheese until it softens, adding salt as needed.
  12. 12Shape the cheese into a ball and add some whey to a container for chilling.
  13. 13Meanwhile, toast the pine nuts in a pan until golden brown.
  14. 14Chop basil leaves using the chiffonade technique.
  15. 15Slice the tomato and arrange on a plate.
  16. 16Layer the mozzarella slices with the tomato slices, alternating.
  17. 17Drizzle with olive oil, balsamic vinegar, and season with salt and pepper.
  18. 18Garnish with the chopped basil and pine nuts.
  19. 19Finish with grated Parmigiano-Reggiano cheese.

Ingredients

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

Equipment

measuring cuptwo small dishesspoonsyringepotthermometerknifespatula