Caprese Corn Muffin Sandwiches: The classic mozzarella dish goes a little wild by … When I'm working with high-quality milk, this can happen after just two, maybe four long stretches. When this happens, "the milk proteins migrate and stabilize around those new fat globules," explains Dr. Lloyd Metzger of South Dakota State University's dairy science department. And the sample all the way to the right? Here's what bad curd, made from pasteurized homogenized milk, looks like in action: The curd above won't make an enjoyable mozzarella. Do not knead the curds. Now you are ready to bre—psych, no you are not. Do this only if you'd like to make cheese with the texture of squeaky chewing gum; otherwise, simply lift the mass out of the whey with both hands and slowly draw the curds apart. If there's a local place that makes its own mozzarella, go for it; the next best thing is brand-name stuff with Italian flag colors on the packaging; if you so much as glance in the direction of anything with the word "Polly-O" on it, so help me I will write you the sternest fucking letter you ever saw. Unfortunately, it also doesn't take much testing to realize that there's a whole lot more to making excellent fresh mozzarella than the right equipment and a reliable recipe. Although it's probably caloric and cholesterol hell to pair the two, your fried mozzarella will get along fabulously with an intense, furious Caesar salad, the sharpness of the latter setting off the creamy richness of the former. If you've opted to use the whey for something else, or accidentally threw it away, you can use room-temperature water, salted to taste, as a resting liquid instead. The cheese all the way to the left was placed directly on a cutting board, where it proceeded to flatten into a thin, unappealing (though no less delicious) disk. Since pasteurized milk rarely comes with a precise temperature printed on the carton, I highly recommend calling the dairy or manufacturer to find out the precise temperature at which the milk is pasteurized—simply avoiding ultra-pasteurized milk isn't a reliable workaround. The distribution of fat and protein changes so drastically in this process that it's virtually impossible to make homogenized milks into viable mozzarella. They should start sizzling vigorously the instant you lower them into the oil (if they don't do that immediately, the oil's not hot enough and the breading will get soggy and greasy), and it should take each batch maybe three minutes to get golden-brown on all sides. If you decide to use the microwave, you can put about a third of your curds into a microwave-safe dish, microwave it on high for 15 seconds, and just skip the instructions in the next paragraph. As the temperature rises, perhaps as early as 70 or 75°F (21 to 24°C), you'll start to see tiny little clumps of curd starting to form. It's just, as you might guess, a lot wetter than the plastic-wrapped stuff, and that moisture can make the eventual crispy breading on your fried mozzarella turn soggy and sad with awful quickness. https://www.realsimple.com/.../popular-ingredients/mozzarella-recipe-0 This time, and maybe only this time, make your own damn fried mozzarella. This time, wrangle and wrestle and defeat the hassle! And ... [drumroll] ... that's it. Some comments may be held for manual review. 2. Prep the Ingredients. This time, embrace the hassle. Niki is the Editor in Chief at Serious Eats and a graduate of the Institute of Culinary Education. It's your own damn food. Here's how to make it at home. Homogenized milk, on the other hand, has been processed by a high-pressure pump that breaks those blobby fats into smaller bits, increasing their surface area by up to 10 times. It's kind of a tasty snack...it's just not the tasty snack you meant to make. Just take a look at the samples below: From left: mozzarella left sitting out after shaping, mozzarella rested in room-temp whey, mozzarella rested in room-temp water, and mozzarella rested in ice water. By now the tomatoes in that tomato sauce—hey, remember that tomato sauce? This ... look. There's no need to throw on your … It'll take a couple minutes for your oil to get hot; this buys the breading on your mozzarella pieces extra time to adhere itself to them.

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