AUTHENTIC CHEESE RECIPES

Steps:

• In large pot, heat milk over medium low heat to 90°F, stirring frequently.
• When milk is at 90°F, add culture, stir well, cover, and allow to ferment for 45 minutes.
• After 45 minutes, check temperature again. It should still be at 87° to 90°F. Stir well to homogenize the milk, and slowly fold in the diluted rennet. Using an up-and-down motion with your spoon will ensure that the rennet works its way through all the milk, so you can get the highest possible yield.
• Allow the cheese to set for 60 to 90 minutes, or until the whey begins to separate from the curd. You should see a layer of mostly clear whey floating on top of the curd, and the curd should be pulling away from the sides of the pot.
• Using a long knife, cut the curds into 1/2-inch cubes and allow to set for 20 minutes. Do not stir.
• Over the next 30 minutes, slowly heat the curds to 100°F, stirring frequently. As you stir, the curds will shrink. Once the curds are at 100°F, turn off the heat and allow to set for 5 minutes.
• Drain the whey from the curds, preserving the whey for other recipes (if desired).
• Fill your sink with 110° to 120°F water, and set the pot containing the curds into the sink. Allow to set at this temperature for 2 to 3 hours. Every 30 minutes, use your hands to press the whey from the curds and flip the curds over. At the end of 2 to 3 hours, you should have a firm cake of curds.
• Cut the curds into four equal pieces; these will be your balls of mozzarella. Set three of the pieces aside, and put on your gloves.
• Heat water to between 170° and 190°F. Pour the water over the first piece of mozzarella, working it with your hands until it is smooth, shiny, and stretchy. Work quickly! The water is hot and you can burn your hands even through gloves. When the cheese is nice and stretchy, form into a ball and place in a bowl of cold water to firm up. Continue with the other three pieces.

Steps:

• Heat a griddle or a large saute pan over medium-high heat.
• When hot, cover bottom with olive oil.
• Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
• Add the garlic, salt and pepper, and cook for about 30 seconds.
• Then, push the mixture off to one side of the griddle.
• Add the meat to the hot part of the griddle.
• Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
• Mix the meat and the carmelized onions and bell pepper together.
• Divide into 2 portions, and top both portions with the cheese to melt.
• If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
• Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
• When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.