Homemade Buffalo Mozzarella. Bonus: Caprese Salad
It's actually pretty easy to make your own Buffalo Mozzarella, all you need is Buffalo milk, a bit of vinegar and a thermometer.
Ingredients
Buffalo Mozzarella
- 1.5 L - 6.3 cups buffalo milk
- 30-40 ml / 1 - 1.3 fl oz white vinegar
- 1 tbsp sea salt
Caprese Salad
- cheese from above
- ripe tomatoes
- fresh Basil
- sea salt
- extra virgin olive oil
Instructions
- Add the buffalo milk in a pot
- Heat up to 40 - 45℃ / 100 - 115℉
- Control the temperature with a thermometer
- Once the milk reaches 40℃ - 100℉ stir it gently
- Add the white vinegar and continue stirring gently until the curd is separated from the whey, if necessary, add 2 tbsp of white vinegar
- Place a colander in a bowl and add the curd to drain off the excess whey
- Squeeze out and form it with your hands
- Heat up the pot again at 60 - 70℃ / 140 - 160℉
- Add the sea salt to the whey
- Add gently in the pot the mozzarella for 20 - 30 seconds
- Take it out and put it back to the colander
- Squeeze and form it around 4-5 times
- Repeat the process until the cheese is firm
- Add the cheese in a bowl with cold water for 5 minutes to cool down
- Take the cheese out of the bowl and wrap it with a cling film
- Put it in the fridge for 2 hours
Caprese Salad
- Cut the tomato in thick slices, same thickness as the mozzarella
- On a plate, place the sliced tomato, the fresh basil and on top the mozzarella
- Add a sprinkle of salt
- Add a drizzle of olive oil