Homemade Mozzarella

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BARB’S (BOSCH) KITCHEN CENTRE 9766 – 51 Avenue NW
Edmonton, AB 780-437-3134 www.barbskitchen.com

1 1⁄4 cup water
1 1⁄2 tsp citric acid
1⁄4 tsp liquid rennet
1 gallon milk, whole or 2% 1 tsp kosher salt

Stir citric acid into 1 cup of water until dissolved. In a separate bowl, stir rennet into 1⁄4 cup of water.

Pour the milk into a pot and stir in citric acid solution. Set the pot over medium-high heat and warm to 90F, stirring gently.

Remove the pot from the heat, stir in rennet solution. Count to 30, stop stirring, cover the pot and let it sit undisturbed for 5 minutes.

After 5 minutes the curds should have set, and it should look and feel like soft tofu. If it is liquid, re-cover the pot and let it sit for another 5 minutes. Once the milk has set cut it into uniform curds, making horizontal then vertical cuts through the curds, in a grid-like pattern.

Place the pot back on the stove over medium heat and warm the curds to 105F. Stir slowly as the curds warm, trying not to break them up too much. The curds will clump together and separate from the whey.

Remove pan from the heat and continue stirring gently for 5 minutes.

Ladle the curds into a microwave safe bowl with a slotted spoon, microwave the curds for 1 minute. Drain off the whey. Put on rubber gloves and fold the curds over on themselves a few times.

Check the internal temperature of the curds. If the temperature has reached 135F, continue with stretching the curds. If not, continue microwaving at 30 second intervals until desired temperature is reached.

Sprinkle salt over the cheese and stretch and fold the curds repeatedly. Once it has tightened and has a glossy sheen, shape into a ball, or several bocconcini balls.

Mozzarella can be used immediately or refrigerated for a week.

*To refrigerate, mix a teaspoon of salt with a cup of cooled whey, pour over mozzarella in a small container and cover.

Onion Tarte Tatin

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Ingredients:


MELT:
3 Tbsp. unsalted butter
1 1⁄2 large sweet onions, trimmed
and cut into 9 wedges


COMBINE:
1⁄3 cup dark sweet sherry (such as Moscatel)
1 tsp. Worcestershire sauce
2 tsp. chopped fresh thyme
1 tsp. kosher salt
Black pepper to taste preference


TOP:
1⁄4 cup grated Parmesan
1 sheet frozen puff pastry (from 17.3 oz. box), thawed
and trimmed into a 9-inch round

Instructions:


Preheat oven to 350°.


Melt butter in a 10-inch skillet over medium heat until foamy.


Arrange onion wedges in skillet, cut-sides down. Cook onions
until browned on bottom, 8–9 minutes.


Combine sherry and Worcestershire, then pour over onions and
sprinkle with thyme and salt; season with pepper. Cover skillet,
transfer to oven, and cook until onions are tender, 30–40 minutes.
Increase oven heat to 400°.


Uncover skillet, return to stove top over medium heat, and
simmer until liquid thickens, ⏰ 5 minutes.


Top onions with Parmesan and pastry, tucking in edges. Return
skillet to oven, and bake tarte Tatin until pastry is golden and
crisp, about ⏰ 20 minutes; let sit ⏰ 2 minutes before turning out
onto a platter.

Sage Brown Butter

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Ingredients:

4 Tbsp unsalted butter*

2 Sage Leaves – Dried preferred*

Instructions:

  1. In a shallow pan or skillet melt butter.
  2. Add sage leaves**
  3. Continue to heat on medium low heat until butter starts to brown***
  4. Remove from heat and use
  • *  Ingredients available at Barb’s Kitchen Centre

  • *  * Dried sage is best as it has a more concentrated flavour. Use more if using fresh sage.
  • *  ** The difference between brown butter and burned butter is about 10 seconds don’t look away.