Recipe - Hamburgers With Ginger Mushrooms And Buffalo Chips

1 pound Fresh Mozzarella Curd; at
room temperature
2 qt Simmering water
1 tablespoon Plus 1 teaspoon salt
4 md Rubber gloves
1 qt Ice water
1 cup Milk
1 cup Water

In a medium stainless mixing bowl, crumble the curd into small pieces.
Season the simmering water with 1 tablespoon of the salt. Pour 4 cups of
the simmering water over the curd, 1 cup at a time. Place two rubber gloves
over each hand. Using your hands, carefully press the curd together, about
15 seconds. Allow the curd to sit for 30 seconds. Using your hands, sort of
knead the curd together to form a ball. Pull the curd for a couple of
minutes under the warm water. Form the cheese into either 1 log about 3
inches thick or 2 smaller ones.

**If the cheese starts to cool down and is hard to shape or pull, add some
more simmering water and let the cheese sit for about 10 seconds and then
start shaping or pulling again.**

Remove the cheese and place in an ice bath. Allow the cheese to cool for a
couple of minutes. In a second mixing bowl, combine the milk, water and
remaining teaspoon of salt. Place the cheese in the liquid and let sit for
2 hours. Remove the cheese from the liquid and wrap tightly in plastic
wrap. The cheese will keep for up to 2 weeks.

Yields: One half to Three fourths pound cheese

Mozzarella curd available from: Norjoe Importers 18005304449

Converted by MC_Buster.

Per serving: 150 Calories (kcal); 8g Total Fat; (48% calories from fat); 8g
Protein; 11g Carbohydrate; 33mg Cholesterol; 155mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 One half Fat; 0 Other
Carbohydrates

Recipe by: EMERIL LIVE SHOW #EM1C58

Converted by MM_Buster v2.0n.