Saturday, June 6, 2009

Making Mozzarella and Rotisserie Turkey

Today's science project is making mozzarella. 

That's right kids, home made mozzarella in only 30 minutes. This morning I made one, 8 ounce Ball, two five-ounce braids and 10 little bocconcini (little mouthfuls) balls for an antipasto. All from one store bought gallon of milk! 

What you say? 

Yes, you can make that expensive (overpriced?) fresh mozzarella at home in under 30 minutes with milk you buy at the grocery store. Honest. You can. 

The only ingredients you need are a gallon of milk, salt, citric acid and rennet (an enzyme available from a cheesemaking supply house. I use

You probably already have all the equipment needed. A pot, a ladle, a thermometer, a bowl. 

Tonight's menu is homemade antipasto and rotisserie roasted turkey breast. The turkey breast is the all natural one I bought at The Farmer's Market - I didn't have the heart to freeze it! 

This is a BIG meal - invite someone over. If you make the mozzarella yourself you may never forgive yourself for sharing. People will not leave you alone until you make (and give them) more! 

For the antipasto:

10 - 15 Fresh Mozzarella Bocconcini (little mouthfuls) - those are the little balls of fresh mozzarella. If you can't find them (or make them), buy a round and cut into 1 inch cubes. 

Fresh Herbs, minced. I use parsley, thyme and rosemary - about 3 tablespoons
1 garlic clove, sliced.
Pinch red pepper flakes
5 or 6 sun dried tomato halves, sliced in two.
1/4 to 1/2 cup olive oil
1 head romaine lettuce or mixed greens, torn into bite sized pieces
Kosher Salt

Place your herbs, garlic, red pepper flakes, tomatoes and cheese into a sealable bowl. Pour enough olive oil over to cover. Let steep for at least 4 hours. Keeps for 2 weeks in fridge. 

Serve over torn romaine leaves.. A nice loaf of bread on the side. YUM.

Rotisserie Turkey Breast (you can also use a whole chicken)

Fresh herbs of choice, chopped - about 2 tablespoons. I'm using thyme, parsley and rosemary to mirror the antipasto.
1 tablespoon kosher salt
3 tablespoons unsalted butter, softened

Mix the herbs and salt into the butter. Gently smear the herb butter mixture inside the skin of the turkey breast. Use the back of a spoon to help you separate the skin from the meat, being careful not to tear the skin.  

Place on rotisserie skewer and roast for 15-20 minutes per pound. Tent and let rest 30 minutes before removing from rotisserie skewer. 

Slice and serve with antipasto. Heaven on a plate. 

ps. This is our second locally sourced meal this weekend. The only nonlocal products are the olive oil and salt. But hey, wars have been fought and men have travelled far for these two ingredients so we're not doing so bad!  


  1. I would love to make cheese. I've just never been brave enough to try!

  2. Debbie,

    It's easy and the only thing you have to loose is 1 gallon of milk! Visit

    Queen of Cheese Vicki is really awesome. I'm actually going to a two day seminar in Oct. at her house in Massachusetts to learn more. Currently, I make mozzarella and ricotta but am looking forward to learning brie, cheddar, mascarpone, blue, etc...

    Let me know if you decide to give it a try!

  3. You make your cooking sound so easy! I don't eat much cheese I'm afraid for fear of migraines. Haven't suffered much since reducing my intake about 12 months ago.

    CJ xx

  4. I'm glad you haven't had a migraine for some time. My mother suffered and I remember she limited salt, chocolate, cheese. I think it has skipped a generation as none of my siblings or myself suffer - but I do feel for you.

    As far as cooking as easy. It is! cooking for me will always be a very calming, relaxing form of "exercise" - it's just not calorie free. :-)

  5. Oh my goodness. WHo knew? I think that is a fabulous summer project. We love the fresh Mozz but as you know it is frequently so $$$!

    Thanks for the tip.


Wow. Thank you so much for taking the time to comment. I love feedback... what with being a cook and all. I will respond to your comments via email (if you do not have a "noreply" address or here, below your comment) As always, Bon Appetite!

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