The Guest Home Chef series is Measure & Pinch's way to feature everyday cooks in their own kitchens doing wonderful things. To begin our series, we are happy to announce our FIRST GUEST HOME CHEF...JOSEPH!
Joseph Migliore IV comes from a long line of true Italian cooks, so its no mystery that he's featuring home-made mozzarella. This kid can make cheese! In addition to being a sweet nephew to Kelly, Joseph has a great palate for wines and off- the-beaten-path delicacies. He loves to host dinner parties, try new and different foods and drink beer. Joseph has many fantastic recipes in his arsenal. We are so happy that he is sharing with us!
Together, Joseph and his partner in cheese-making, Shayla Trotter show us how to make fresh mozzarella right in your own kitchen.
What you will need:
- 1 gallon of Milk (any type, as long as it is not ultra-pasturized)
- 1 1/2 tsp of Citric Acid (you can buy online or at specialty food stores)
- 1/4 tablet or 1/4 tsp of Rennet (you can buy this online or at specialty food stores)
- salt to taste
- a standard kitchen/meat thermometer
Heres what you'll do:
1. Dissolve citric acid in 1 cup of cool water. Mix citric acid-water mixture with milk in a large pot, stir vigorously. Heat the milk mixture on medium heat until to reaches 90 degrees.
2. Stir rennet tablet in 1/4 cup of cold water, once dissolved add it to the pot of hot milk. Stir in with an up and down motion for approximately 30 seconds.
3. Leave the pot undisturbed for 30-45 seconds with cover on.
4. Check the curd, it should look like custard with a clear separation between the curd and whey. If curd is too soft let set for a few more minutes.
5. Cut curd with a knife while still in pot.
6. Place pot back on the stove and heat to 105 degrees while slowing moving the curds around with spoon.
7. Take pot off the burner again and slowly stir for 2-5 minutes.
8. Pour off the floating whey.
9. Ladle your curds into a large microwaveable bowl. Place bowl in microwave on high heat for 1 minute.
10. Remove and drain off the whey and add salt to taste, fold the curd.
11. Microwave on high heat for another 30 seconds, drain again and stretch the curd. Pull and stretch curd like taffy until it is smooth and shiny. If curd is not hot enough, put in microwave for another 45 seconds.
12. Once curd is the consistency you like, form into a ball and place in a bowl.
13. Drizzle with olive oil, herbs and serve. Mangia!
As part of our Guest Home Chef series, we interview our chefs with questions inspired by James Lipton from "The Actors Studio", because they are, afterall, Stars in their own kitchen!
M&P: What is your favorite food?
Joseph : I like to try a different variety of foods; Mexican, Italian, French and American. I have tried alligator, oxtail, rabbit, frog legs. I missed out on kangaroo today...
M&P: What is your least favorite food?
Joseph: German food.
M&P: Keeping it clean, what turns you on?
Joseph: Anything that is well made - an esthetically pleasing cocktail or dish
M&P: What turns you off?
Joseph: Anything messy, dirty or unclean.
M&P: What inspires you to cook?
Joseph: I like to try new things, so my own curiosity.
M&P: What is your favorite drink?
M&P: What profession other than your own would you like to attempt?
M&P: What profession would you not like to do?
Joseph: Behavior Therapist.
M&P: If Heaven exists, what do you wish to hear God say to you when you arrive at the pearly gates?
Joseph: "Do you want an IPA or a sour beer?"
Measure & Pinch thanks Joseph and Shayla for sharing this wonderful recipe and Joseph for being our First Guest Home Chef! We are truly grateful for your support and contribution to our goal towards Celebrating the Chef in Every Kitchen!
Thank you both!!
Measure & Pinch