Attempt number 1.
Not bad… actually, taste is great, but I need to steep the cheese longer next time (more than 10 minutes!) so it has a better rounder shape.
Goes heavenly for with all those late summer tomatoes, a little fried garlic and some fruity olive oil.
To keep the round shape, you need to put the mozz. in a bowl of ice water/milk. This will cool the balls quickly, and allow them to keep their shape since they will float in the ice bath. The milk in the ice bath helps keep equilibrium – otherwise the bath will leach out all the flavor from the cheese. Congrats on your first attempt!
yep – I was supposed to let it stand in ice water for 30 minutes, but we were too impatient and it was lunch time. The shape looked OK after 10 minutes, so I took it out. And as we were eating lunch (which included the mozzarella), the cheese started to spread out as shown on the picture. The second attempt was much better: you are right, Julia, it needs enough time in its little bath.
Thanks for stopping by!