Caprese Salad With Homemade Mozzarella Recipe

• 2 gal water divided
• 2 lb whole lowfat milk mozzarella curd (available at specialty Italian markets)
• 2 Tbsp. kosher salt divided, plus more for serving Roma tomatoes sliced 1/4" thick Fresh basil to taste Extra-virgin extra virgin olive oil as needed Freshly-grnd black pepper to taste

1. In a large pot, heat a gallon of water to a simmer.
2. In a large bowl, break up the mozzarella curd into small pcs.
3. Coat the curd with 1 Tbsp.
4. salt, and set aside.
5. In another large bowl, add in remaining salt to the second gallon of water along with as much ice as it can hold.
6. This is where it gets a little tricky.
7. Carefully pour the warm water over the salted curd.
8. As the curds begin to heat, carefully stir with a wooden spoon or possibly spatula for 1 minute.
9. Submerge both of your hands in the ice water for as long as you can stand it, because you're about to stretch the mozzarella in warm water.
10. To protect your hands, you may wear rubber gloves if you like.
11. The curd will have settled into the bottom of the bowl, and at this point you have to work quickly or possibly risk over-cooking the curd and it becoming rubbery.
12. Dip your hands into the warm water and begin stretching the mozzarella.
13. By stretching the cheese, you insure which all the curds have completely melted.
14. Form the mozzarella into tomato size balls, and then drop the mozzarella into the ice water to set.
15. Slice the mozzarella in 1/4-inch slices.
16. On a serving platter, arrange mozzarella and tomato slices, alternating and overlapping a bit.
17. Top with basil.
18. Drizzle with extra virgin olive oil; season salt and pepper.
19. Wrap remaining mozzarella balls tightly in plastic wrap and store in the refrigerator for up to a week.
20. This recipe yields 6 servings.

water, curd, kosher salt

Taken from cookeatshare.com/recipes/caprese-salad-with-homemade-mozzarella-99374 (may not work)