KANSAS CITY, MO — Get excited, but Mozzarella Theatre is officially back at Jasper’s Italian Restaurant. Owner Jasper Mirabile Jr. joins us to discuss their most popular dish, and to share his secrets to making fresh mozzarella and ricotta at home.
Jasper Mirabile's Hand Pulled Mozzarella
1 gallon of whole milk
1 Rennet tablet
1 tablespoon of citric acid or lemon juice
1 tablespoon of sea salt
Directions:
Pour milk into a large, stainless nonreactive pot.
Add citric acid or lemon juice to the pot.
Heat milk to 90 degrees. Remove from heat.
Dissolve Rennet in 1/2 cup of hot milk. Add to whole milk mixture. Let sit for 1 to 2 hours. Strain in cheesecloth and refrigerate curds until ready to pull mozzarella.
To pull mozzarella:
Bring 2 quarts of cold water to a boil.
Place curds in a Pyrex glass bowl. Add 1 teaspoon salt or more. Add boiling water.
Place gloves on. Knead curds, submerging in hot water as necessary until you get a clean, silky, outer surface. Fold into a ball.
Place back in leftover whey or wrap tightly in plastic wrap. Refrigerate until ready to serve.
To serve:
Slice fresh mozzarella and layer on sliced tomatoes. Add basil and drizzle with EV Olive Oil. Season with cracked pepper and sea salt.
Chef Jasper Mirabile’s Fresh Ricotta
Makes 1 pound
1 gallon homogenized milk (see note)
Juice of 2 lemons, cut in half, squeezed and strained
1/2 teaspoon of salt
1 tablespoon distilled white vinegar (optional)
In a non-reactive, 6-quart pot, add milk and place on medium high heat, stirring constantly until temperature reaches 190 degrees.
Add lemon juice (vinegar optional at this point) along with salt and stir. Lower heat and watch curds begin to form. Remove from heat after 5 minutes.
Pour mixture into cheesecloth or lined sieve. Let drain 1 hour. Refrigerate immediately.
Note: Do not use ultra-pasteurized milk. Also, do not put milk in the microwave to heat.