Mozzarella Cheese Recipes
Paul Said:
Does anyone know a mozzarella cheese recipe without eggs?We Answered:
mozarella and tomato tart•2-½ cups Flour
•¼ teaspoons Salt
•3 Tablespoons Sugar
•¼ cups Shortening Cold
•12 Tablespoons Butter Cold And Cubed
•¼ cups Ice Water
•4 whole Tomatoes, Sliced
•1 whole Large Ball Fresh Mozarella Sliced
•3 cloves Garlic, Sliced Thin
•2 Tablespoons Olive Oil
•3 Tablespoons Pesto Optional
•4 whole Fresh Basil Leaves Chopped
Preparation Instructions
Pie Crust Directions:
(Or Use store bought Pillsbury Rolled up pie crust and move to Tart Directions)
2 1/2 cups all-purpose flour
1/4 teaspoon fine salt
3 tablespoons granulated white sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, cold and cubed
1/4 cup to 1/2 cup ice water
Directions
In a large mixing bowl, sift together the flour, salt and sugar.
Add the shortening and break it up with your hands as you start to coat it all up with the flour.
Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal.
Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
When it comes together, stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.
Tart Directions:
Using one pie crust, and leaving a 1 to 1 ½ inch margin at the edge -begin layering sliced tomatoes and cheese, alternating every other one with tomato, cheese, etc.
Fold up the margin of crust over top of the tomatoes and cheese, pinching to hold together (like pleats).
Tuck in garlic slices so there’s one in each bite. Brush all with olive oil and sprinkle with salt and pepper.
Bake at 350º for 15 minutes then rotate pan 180º and bake an additional
Lydia Said:
Mozzarella Cheese?We Answered:
Mabey somthing catchy or rymey that goes with your name.Hears some tips on mozzarella cheese:
More of this Feature
• Part 1: Mozzarella basics
• Part 2: Fresh mozzarella
• Part 3: Mozzarella tips and hints
• Part 4: Mozzarella Recipes
Related Resources
• Yogurt / Yoghurt
• Sour Cream
• More Dairy Articles
• A to Z Food Glossary
Recipes
• Homemade Fresh Mozzarella Cheese
• Chicken Mozzarella
• Veal Mozzarella
• More Mozzarella Recipes
• Recipe Index
Related Cookbooks
• The New American Cheese
• The Cheese Bible
• Cheese Lover's Cookbook
• The Cheese Plate
• Cheeses of the World
• More Cookbooks
Most are familiar with mozzarella cheese. It's the cheese traditionally used on pizzas and to make fried cheese sticks. There is quite a difference in flavor and texture between fresh mozzarella and processed sliced or shredded mozzarella, and well worth your time to find out more. It's easy to make homemade mozzarella cheese, and it can be used in a variety of recipes, including salads, meats, poultry, seafood, and vegetables.
What is mozzarella cheese?
Mozzarella cheese is a sliceable curd cheese originating in Italy. Traditional mozzarella is made from water buffalo (not North American buffalo or bison as many mistakenly think) milk, and its flavor is highly prized. Water buffalo milk is three times more expensive than cow's milk and is costly to ship, so expect a corresponding high price tag on imported buffalo mozzarella. Since these animals are herded in only a few countries, primarily Italy and Bulgaria, most mozzarella is now made from cow's milk. Water buffalo milk is very high in fat and cassein and not easily digestible in its raw form. As such, it is used exclusively for making mozzarella and not as a beverage. Mozzarella contains 40 to 45 percent fat, although there are now lower fat, skim versions available.
This cheese is not aged like most cheeses and is actually best when eaten within hours of its making. The process of making mozzarella is called pasta filata, which means the curds are heated in water or whey until they form strings (hence the term "string cheese") and become elastic in texture. The curds are stretched, kneaded until smooth, and then formed into round balls to make fresh mozzarella cheese.
Raymond Said:
Batter for making mozzarella cheese sticks?We Answered:
Dip sticks of cheese into egg, then breadcrumbs. Then freeze. once hard, fry quickly in shallow olive oil.James Said:
looking for a skirt steak and mozzarella cheese recipe?We Answered:
Just log in to recipes.com and you'll find hundreds, but being you the cuban cracker best thing to do is arroz con pollo, frijoles ******, lechon asado, yuca con mojo y platanos maduros..ahh y una cerveza fria..no?..☺Walter Said:
I need a recipe for homemade mozzarella cheese that doesnt involve a microwave. :)?We Answered:
Here is a guy who knows how to make cheese in 2 minutes (without going to Taco Bell)...you might want to marry him..LOL..http://youtube.com/watch?v=h37-_UfFS1Q&f…