MOZZARELLA OMELET RECIPES

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HOMEMADE MOZZARELLA CHEESE RECIPE | ALLRECIPES



Homemade Mozzarella Cheese Recipe | Allrecipes image

Think homemade mozzarella cheese is impossible to make? Think again! This recipe shows you how to make delicious mozzarella cheese from scratch. You can create any shape you desire - try larger balls, small balls, or twists and knots. Store in the refrigerator.

Provided by ChefJackie

Categories     World Cuisine    European    Italian

Total Time 1 hours 5 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 3 balls

Number Of Ingredients 5

¾ cup cool water, divided
1/4 teaspoon liquid rennet
1?½ teaspoons citric acid
1 gallon raw milk
1 teaspoon salt

Steps:

  • Combine 1/4 cup water and rennet in a small bowl; mix well.
  • Combine remaining 1/2 cup water and citric acid in another small bowl; mix until dissolved.
  • Pour milk into a large pot set over medium heat. Stir in water-citric acid mixture. Heat milk, stirring occasionally, until it registers 90 degrees F (32 degrees C) on an instant-read thermometer, about 5 minutes.
  • Remove milk from heat and stir in rennet mixture in a figure-8 motion for 30 seconds. Stir counterclockwise for 30 seconds to still the milk. Let stand, covered, until milk sets into curd, 5 to 10 minutes. Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.
  • Slice vertically into the pot to cut curd into 3/4-inch cubes with a palette knife. Stir curds gently, but leave cubes mostly intact.
  • Return pot to the heat; cook over medium heat, stirring curds gently, until temperature reaches 109 degrees F (43 degrees C), about 5 minutes. Remove from heat.
  • Ladle curds into a colander set over a large bowl using a slotted spoon. Press curds gently to extract liquid whey. Pour drained whey back into the pot.
  • Heat whey to 185 degrees F (85 degrees C), about 5 minutes. Wearing gloves, tear off a piece of curd and place on a slotted spoon. Dip curd into hot whey for 5 to 10 seconds. Stretch, fold, and knead the curd. Repeat until mozzarella is smooth and elastic. Knead in salt and form curd into a ball. Repeat dipping and kneading process with remaining curd.
  • Allow mozzarella to cool. Wrap tightly in plastic wrap and transfer to the refrigerator.

Nutrition Facts : Calories 195.2 calories, CarbohydrateContent 15 g, CholesterolContent 32.5 mg, FatContent 10.6 g, ProteinContent 10.5 g, SaturatedFatContent 6.1 g, SodiumContent 324.4 mg, SugarContent 14.7 g

FARMER'S STRATA RECIPE: HOW TO MAKE IT - TASTE OF HOME



Farmer's Strata Recipe: How to Make It - Taste of Home image

For an inexpensive and easy-to-prepare dish, try this hearty casserole. You can assemble it ahead and bake it just before leaving for a potluck. People go back for seconds since it includes tasty basic ingredients like bacon, cheese and potatoes. —Pat Kuether, Westminster, Colorado

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 01 hours 30 minutes

Prep Time 25 minutes

Cook Time 01 hours 05 minutes

Yield 16 servings.

Number Of Ingredients 11

1 pound sliced bacon, cut into 1/2-inch pieces
2 cups chopped fully cooked ham
1 small onion, chopped
10 slices white bread, cubed
1 cup cubed cooked potatoes
3 cups shredded cheddar cheese
8 large eggs
3 cups whole milk
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
Dash salt and pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp; add ham and onion. Cook and stir until onion is tender; drain. , In a greased 13x9-in. baking dish, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese. , In a large bowl, beat the eggs; add the milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight. , Preheat oven to 325°. Remove from refrigerator 30 minutes before baking. Bake, uncovered, until a knife inserted in the center comes out clean, 65-70 minutes.

Nutrition Facts : Calories 276 calories, FatContent 17g fat (8g saturated fat), CholesterolContent 152mg cholesterol, SodiumContent 659mg sodium, CarbohydrateContent 14g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 17g protein.

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