A vibrant and healthy appetizer that packs a protein punch, featuring homemade mozzarella, ripe cherry tomatoes, and aromatic basil.
Ingredients
Scale:
1 gallon of whole milk
1/4 tsp liquid rennet
1/4 tsp citric acid
1 tsp salt
1 pint cherry tomatoes
Fresh basil leaves (about 20 leaves)
8 oz homemade mozzarella, cut into bite-sized cubes
Skewers (wooden or metal, about 6 inches long)
Balsamic glaze
Instructions
In a large pot, heat the whole milk slowly over medium heat until it reaches 190°F (88°C), stirring occasionally.
Once the milk reaches temperature, remove it from the heat and stir in the citric acid dissolved in 1/4 cup of cool water. Allow it to sit for 5 minutes.
Add the liquid rennet and stir gently for about 30 seconds. Let it sit undisturbed for another 5-10 minutes until the curds form.
Use a slotted spoon to scoop the curds into a colander lined with cheesecloth. Let it drain for about 5 minutes and sprinkle with salt.
Place the curds in a bowl of warm water (around 160°F or 70°C) and stretch and fold them until smooth. Shape into a ball.
Thread a cherry tomato onto the skewer, followed by a basil leaf and a cube of mozzarella. Repeat until the skewer is filled.
Arrange the skewers on a serving platter and drizzle with balsamic glaze before serving.
