Wednesday, September 23, 2020

Home Eat & Drink Mozzarella Step by Step

Mozzarella Step by Step

I learned to make mozzarella from Mariah Christenson and her team at Harmons at Bangerter Crossing. The ingredients are simple: mozzarella curds (which you can buy from harmons), sea salt, water and ice.

The prep was done when I arrived: 2 stock pots, 3 utility tubs, a knife, a thermal dispenser to keep the hot water at temperature, perforated baking sheet, food grade paper towels and Playtex  rubber gloves–the water is HOT. In one pot, agallon of water was heated to 100 degrees. In the other, 3 gallons water plus 1 cup sea salt was heated to 180 degrees, creating a brine solution.


I put on the gloves and faced a utlity tub, filled with the curds cut into 1/2″ cubes. The 100-degree water had been poured over the curds. I stirred them around with a wooden spoon. Mariah set up an assembly line: the utlity pan with the curds in the hot water, an empty utility pan, the thermal dispenser with the hot water, and another filled with icy slurry.


Working in batches, I took a big glop of warm curds, put them in the empty tub and covered them with hot brine solution.


Then I started kneading, moving the mass of curds back and forth in the tub until they knittd together in a single mass, stretching it until it becomes  smooth mass. Sometimes we added more of the brine to raise the temperature back up.


You don’t want to over-stretch the curds–that will make the cheese tough.


Finally, I pinched off about 7-12 ounces, and rounded it into ball, squeezing it between my hands so it has a smooth and glossy surface. Then into the icy slurry to cool for at least half an hour. Then repeat until you’ve used all the curds.


Then eat it.

-Mary Brown Malouf

Deep breath in. Deep breath out.
Have a peaceful Tuesday evening ☮️

Everyone could use a breath of fresh air! 🌞⁠

Be sure to follow social distancing rules on the tails. 🌲 Check the link in bio to read our convo with the Executive director of the @mtntrailspc foundation, Charlie Sturgis, about being part of the covid-19 solution. ⁠

Be gentle with one another, Salt Lake ❤️

Our September-October issue is on stands now! ⁠

Salt Lake magazine has traditionally devoted its September-October issue to travel, describing trips to destinations all over the world. This year, confined by COVID, we’re looking closer to home. ❤️⁠

Stay well and be sure to pick up our latest issue or subscribe to our magazine through the link in bio!


Happy Monday 🏞
Who else is dreaming of the weekend? 😴

“The power of the people is always stronger than the people in power." - Angela Johnson⁠

Check the link in bio to read our Q & A with protest organizers. ⁠

Photo credit: Max Smith @phhhhhhhhhhhotos⁠

It's getting HOT in here! 🌞 Check out our list of the best swimming spots in Utah to cool down at! Link in bio. ⁠

Have a safe and responsible weekend, Utah! Oh and P.S. Wear a mask ❤️⁠

📸: Photo courtesy of Utah Office of Tourism⁠

Something fishy is happening on the eastern edge of the Jordanelle Reservoir... ⁠

A municipality is attempting to annex unincorporated land across a county line without that county’s approval. If this sounds like madness, that’s because it is. Read the full story though the link in bio. ⁠

📸 Photo courtesy of: Utah Office of Tourism

Summertime slush! Soft cold slurpy sweet treats- the classic seasonal delight. 🍧⁠

Here’s where to get the best and how to make them yourself, check the link in bio! 🍭

We're a little red rock crazy this weekend if you couldn't tell. (But how could we not be!)⁠

🏜️ Check out 3 pup friendly hikes in our beautiful Moab 🐶 Link in bio! Happy Hiking! ⁠

📸: Utah Office of Tourism

We ❤️ Red Rocks! 🏜️⁠

Thinking about getting into car camping this summer? 🚘 We've got some tips on how to find the right rig for you! Check the link in bio. ⛺ And keep exploring!