Handmade Mozzarella

10 prep time, 25 minutes cooking time

Check out the video of how to make this recipe below!

Ingredients:

  • 7 oz mozzarella curd (you can buy mozzarella curd at specialty cheese shops)
  • 1 oz kosher salt
  • 4 oz olive oil

Tools needed: medium stock pot, medium sized mixing bowl, ice bath, thick insulated gloves, nitrile gloves, mini loaf pan

Directions:

  1. Heat 4 cups of water to 190 degrees, add the salt and stir
  2. While water is heating, add the crumbled mozzarella curd to your mixing bowl
  3. Put on your insulated gloves, then the nitrile gloves over them
  4. Once water is heated, add the mozzarella curd to it and work into a ball
  5. Allow to sit in the water and soften for 3 minutes
  6. Remove from the water and knead on your cutting board for 2 minutes
  7. Roll back into a ball and put back in the water to soften for 3 minutes
  8. Add 4 Tbsp olive oil to your mini loaf pan
  9. Remove the mozzarella from the water and knead on your cutting board for another 2 minutes
  10. Allow to sit in the water and soften for 3 more minutes
  11. Remove from the water and form into a loaf, add to the mini loaf pan
  12. Cover the loaf pan and place in fridge to cool for 2-3 hours
  13. Remove from the pan, drain the excess oil and slice as needed

Note: 7 oz curd will make 1/3 of a mini loaf pan, 14 oz will make 2/3 of a mini loaf pan and 21 oz will make a full mini loaf pan.

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Mason Jar Parfaits

Using 12 oz mason jars, create these delicious yogurt parfaits using our homemade yogurt recipe

Ingredients:

  • 1 cup fresh yogurt
  • 4 Tbsp granola
  • 2 Tbsp fresh blueberries
  • 1 Tbsp lemon curd
  • 1 Tbsp Blueberry curd
  • 4 mason jars and 4 lids

Directions:

Layer yogurt, curd, fruit and granola as desired. Mix lemon and blueberry flavors or make 2 of each flavor. Store overnight in the fridge for an easy next-day snack.

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Homemade Yogurt

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

Ingredients:

  • 1 quart whole milk
  • ¼ cup plain greek yogurt OR 5-gram packet yogurt starter powder

Directions:

  1. Heat milk in a thick-walled saucepan to 180 degrees
  2. Turn off heat and cool milk to 120/112 degrees – add starter (either yogurt or yogurt starter powder)
  3. Preheat incubator to 115 degrees (see note below) or use a Sous Vide circulator in a water bath set to 115 degrees
  4. Incubate for a minimum 5 hours, or longer for more tart yogurt
  5. Once incubated for desired time, remove from the incubator container
  6. Chill the yogurt overnight to completely set the yogurt
  7. For Greek yogurt, strain through cheesecloth overnight, covered
  8. Sweeten as needed with honey or sugar
  9. Shelf life is 3 days in the refrigerator

Incubator note:

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.

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Apple-Oat Greek Yogurt Muffins 

Yield: 12 muffins

Ingredientsyogurt mufins

  • 1 cup oat flour
  • 1 cup old fashioned rolled oats
  • 2 Tbsp flaxseed meal
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • pinch of salt
  • 1 large egg
  • 6 oz. container plain Greek yogurt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup brown sugar
  • 1 tsp. vanilla extract
  • 1/4 cup milk
  • 1 Honeycrisp apple (or apple of your choosing), chopped into small pieces

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.yogurt muffins
  2. Line a 12 cup muffin tin with muffin wrappers or spray with cooking spray. Set aside.
  3. In a large bowl, combine flour, oats, flaxseed meal, baking powder, baking soda, cinnamon, and salt. Set aside.
  4. In a medium bowl, combine egg, yogurt, applesauce, brown sugar, vanilla and milk.
  5. Make a well in the dry ingredients and pour in the applesauce mixture. Stir until just combined.
  6. Fold in chopped apples.
  7. Divide batter evenly among the 12 muffin cups, filling each to 3/4 full. Add a sprinkle of oats and/or brown sugar to the top of each muffin if desired.
  8. Bake muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for approximately 10 minutes before transferring to a wire rack to cool completely.

 

Created by registered dietitian Jenna Allen with inspiration from http://www.runningwithspoons.com/2015/01/21/apple-oat-greek-yogurt-muffins/.

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