This delicious mozzarella salad from Chef Jason Morse will be a crowd pleaser at any summer picnic – or it will make a great lunch for work! Use our handmade mozzarella recipe to take it to a whole new level.
4 oz fresh diced mozzarella
¼ cup diced Roma tomatoes
¼ cup diced hot house cucumbers
Dried Italian herbs, to taste
Balsamic vinaigrette dressing, to taste
Mix all ingredients, allow to cool in refrigerator several hours before serving.
Chef Jason Morse of 5280 Culinary, LLC provided us this recipe for homemade yogurt. There is also a video demonstration at the bottom of this page. You can choose how tart you like your yogurt, how to sweeten it and whether to enjoy it in a parfait, on top of pancakes or as a substitute for sour cream on chili!
Makes 4 cups of yogurt
20 minutes prep
5 minutes cooking
Ready in 5-8 hours
1 quart whole milk
¼ cup plain greek yogurt OR 5-gram packet yogurt starter powder
Heat milk in a thick-walled saucepan to 180 degrees
Turn off heat and cool milk to 120/112 degrees – add starter (either yogurt or yogurt starter powder)
Preheat incubator to 115 degrees (see note below) or use a Sous Vide circulator in a water bath set to 115 degrees
Incubate for a minimum 5 hours, or longer for more tart yogurt
Once incubated for desired time, remove from the incubator container
Chill the yogurt overnight to completely set the yogurt
For Greek yogurt, strain through cheesecloth overnight, covered
Sweeten as needed with honey or sugar
Shelf life is 3 days in the refrigerator
You can incubate in a thermos, Crockpot or warm oven as long as the temperature stays at 115 degrees. You can do anywhere from 5-12 hours depending on your taste preference.