Randy Chandler
Mozzarella cheese is a delicious, semi-soft cheese that can be enjoyed in many dishes, including pizza, salads, and sandwiches. It can also be baked or grilled as a simple and tasty appetizer. Making mozzarella at home is a fun and easy process that can be completed in about 30 minutes. It is a great way to use up extra milk and create a delicious, creamy cheese. Whether you're enjoying it as part of a meal or on its own, mozzarella is a versatile and tasty cheese that can be cooked and prepared in a variety of ways.
| Characteristics | Values |
|---|---|
| Baking temperature | High enough to make the cheese bubbly |
| Baking time | 5-6 minutes |
| Ingredients | Mozzarella, cherry tomatoes, garlic, extra virgin olive oil, salt, pepper, bread |
| Preparation | Layer mozzarella with tomatoes, sprinkle garlic, drizzle olive oil, season with salt and pepper |
| Type of dish | Appetizer |
| Cheese texture | Semi-soft |
| Cheese type | Homemade, baked, grilled |
| Cheese color | White |
| Taste | Creamy, salty |
| Recipe difficulty | Easy |
| Recipe time | 30 minutes |
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What You'll Learn
Baking mozzarella with tomatoes
Baked mozzarella with tomatoes is a quick and easy appetizer. It is a simple dish that combines the flavours of its ingredients, resulting in a delicious blend of melted cheese and juicy tomatoes.
To make this dish, start by preheating your oven to 400° Fahrenheit. Prepare a baking sheet by lining it with parchment paper. Choose tomatoes that are firm and not too ripe to avoid excess moisture. Beefsteak, Roma, and heirloom tomatoes are great options. Slice the tomatoes into thick, uniform slices, approximately 1/2-inch thick. Arrange the tomato slices in a single layer on the prepared baking sheet, leaving some space between each slice to prevent steaming.
Season the tomatoes with salt, pepper, and Italian seasoning. You can also add some garlic salt at this stage for an extra flavour boost. Next, add a layer of freshly shredded Parmesan cheese to each tomato. Follow this with a layer of freshly shredded mozzarella cheese. If you prefer a more golden and gooey texture, opt for shredded mozzarella instead of pre-shredded as it melts better.
Drizzle the tomatoes with extra virgin olive oil, adding a generous amount to each. This will enhance the flavour and promote melting. Bake the tomatoes in the preheated oven for 8 to 10 minutes, or until the cheese is melted and bubbly. For the perfect finish, broil the tomatoes for an additional 1 to 2 minutes, keeping a close eye on them to prevent burning. The tomatoes are ready when the cheese is golden brown and slightly crispy.
Serve the baked mozzarella with tomatoes immediately. It pairs perfectly with crusty French bread, which can be used to soak up the delicious juices released by the tomatoes. Enjoy the dish while it's hot and bubbly, and indulge in the combination of melted cheese and juicy tomatoes.
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Making homemade mozzarella
Mozzarella is one of the fastest homemade cheeses, taking only about 30 minutes from start to finish. It's also one of the easiest cheeses to make, and it can be done in just one day.
Ingredients
- 1 1/2 teaspoons citric acid
- 1/4 teaspoon animal rennet
- 1/2 cup water
- 1 gallon of whole milk (not ultra-pasteurized)
Steps
- In a small bowl, add the citric acid and 1/4 cup of the water. Stir to dissolve.
- In a separate small bowl, mix together the remaining 1/4 cup of water and rennet. Set aside.
- Pour the citric acid mixture into a large pot.
- Add the milk to the pot and heat over medium, stirring constantly to incorporate the citric acid.
- Once the milk and citric acid mixture reaches 100° F, remove the pot from the heat.
- Quickly knead the curd until it is smooth and shiny. Return it to the microwave if it begins to cool before it's ready to stretch.
- Add salt near the finish. If hot enough, the cheese should be soft and pliable enough to stretch.
- To help it maintain its shape, place the finished mozzarella in a brine solution of 2-3 tablespoons of salt, 2-3 tablespoons of clear whey, and 1 quart of very cold water.
- Once cooled, the mozzarella can be wrapped and stored in the fridge, where it will last for several days—though it's always best when eaten fresh.
Tips
- Farm-fresh milk is a great option if you can find it locally.
- Low-fat milk will work, but the cheese will be drier and less flavorful.
- Nothing goes to waste: the cream skimmed off can be made into butter, the milk solids into cheese, and the whey can be used in soups, smoothies, or to feed animals (for non-homogenized milk).
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Grilling mozzarella
Grilled mozzarella is a great, simple dish to make for yourself or guests. It can be served as a side or a main course, and is a unique and delicious summer dinner.
To grill mozzarella, you can use a cedar plank to prevent the cheese from melting through the grates. Soak the cedar plank in water for 30 minutes to 4 hours to prevent it from burning. Preheat your grill to medium-high. Place a large, fresh mozzarella ball on the plank and top with sweet preserves, such as apricot, cherry, blueberry, or strawberry. Place the plank on the grill grate and cook for around 10 minutes, or until the cheese is gooey and almost bursting at the sides.
Alternatively, you can grill mozzarella wrapped in prosciutto. Cut the mozzarella into thick rounds and wrap each one in a slice or two of prosciutto, forming a packet. Place the packets in the freezer for 30 minutes to firm up. Then, place the packets on the grill for a few minutes on each side until charred. Top with tomatoes, a drizzle of olive oil, and season with salt and pepper.
Mozzarella can also be grilled as part of a salad. Slice the cheese into 1/2-inch rounds and coat with oil. Place the slices on a grill or grill pan and cook until the cheese starts to steam and melt slightly at the edges. Flip and grill for a few more minutes, being careful not to let it get too runny. Serve immediately.
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Melting mozzarella on pizza
Mozzarella is a popular cheese to cook with, especially when making pizza. It has a semi-soft texture and a creamy, salty taste. While it is available in stores, mozzarella can also be made at home in about 30 minutes.
When melting mozzarella on a pizza, there are a few things to keep in mind. Firstly, the type of mozzarella matters. Fresh mozzarella tends to stay white and sometimes becomes soupy when cooked in a very hot oven. It can also turn rubbery, especially when cut into cubes. To avoid this, hand-tear the mozzarella into thin strips to increase contact with the heat and improve melting. You can also drain the mozzarella in a colander lined with paper towels before use. Additionally, allowing the mozzarella to rest at room temperature before use can improve its meltability.
Low-moisture mozzarella is another option that melts well and is often preferred for pizzas as it stretches, melts fairly well, and doesn't release excess moisture. However, a trick used in Italy is to open the fresh mozzarella packaging a day before pizza preparation to allow it to lose moisture. Sprinkling Parmesan or pecorino cheese before baking can also help achieve a more even melt.
Finally, the oven temperature and cooking time are crucial. Cooking pizza in a very hot oven for a short period, such as 90 seconds in a 900°F wood-fire oven, can result in melted mozzarella that is thick and rubbery. Adjusting the oven temperature and cooking time or using a lower-moisture mozzarella variety may help improve melting.
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Using mozzarella in a salad
Mozzarella is a versatile cheese that can be used in a variety of dishes, including salads. Here are some ideas for using mozzarella in a salad:
Caprese Salad
This traditional Italian salad is a classic combination of fresh mozzarella, tomatoes, and basil. To make this salad, slice ripe tomatoes into large cubes or quarters, and fresh mozzarella into similar-sized pieces. Add some minced garlic, fresh basil leaves, salt, and pepper to taste. Drizzle extra virgin olive oil and vinegar over the ingredients, and stir lightly. Chill the salad for at least an hour before serving to allow the flavours to meld. This salad can be served as a side dish or appetizer, and pairs well with grilled meat, grilled vegetables, or warm French bread.
Mozzarella Romaine Salad
For a refreshing twist, try a mozzarella romaine salad. Combine fresh mozzarella with grape tomatoes, cucumbers, and romaine lettuce. Toss the ingredients with vinegar, olive oil, and season with salt and pepper to taste. This salad is a delicious way to enjoy the creamy mozzarella and crisp vegetables.
Rainbow Salad
For a colourful and nutritious option, create a rainbow salad with mozzarella. Include an array of vegetables such as cucumber strips, semi-dried tomatoes, peppers, and seeds. Add cubes of fresh mozzarella and toss with your favourite vinaigrette or a simple olive oil and vinegar dressing. This salad is a tasty and healthy option, packed with vitamins and minerals.
Baked Mozzarella Salad
While mozzarella is often used fresh in salads, it can also be baked and added to greens. Try baking mozzarella with cherry tomatoes, garlic, and extra virgin olive oil until the cheese melts and the tomatoes burst. Serve this warm salad over a bed of mixed greens, with a simple vinaigrette dressing. The creamy, baked mozzarella adds a unique texture and flavour to the salad.
Mozzarella is a versatile cheese that pairs well with a variety of ingredients, especially fresh tomatoes and basil. When using mozzarella in salads, consider the flavour profiles and textures that will complement the cheese, creating a delicious and satisfying dish.
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