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rawmozzricotwheyaderecipe www.ChefOfThePeople.com

rawmozzricotwheyaderecipe www.ChefOfThePeople.com

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Published by: www.ChefOfThePeople.com on Nov 19, 2008
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05/09/2014

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Nathan Donahoe www.ChefOfThePeople.com
Caprese Salad with Homemade 5-minute Raw Mozzarella
Yield: 1 serving

1 quart organic raw milk
1/2 cup fresh lemon juice
1 organic small/medium red tomato
1 \u00bd teaspoons minced fresh, organic basil, about 5 leaves
Organic extra virgin olive oil
Celtic sea salt (optional)
Black pepper
Organic, raw balsamic vinegar

1. Heat quart of milk to a maximum of 102 degrees ( a cow's body temperature).

Stir constantly to prevent scorching.
2. Add lemon juice to milk and stir several times to mix thoroughly.
3. Once milk fully separates into a clear yellow liquid (whey) and white chunky

substance (curds/cheese), remove from burner. If it doesn\u2019t separate or separate
all the way, add more lemon juice until it does.
4. Scoop and squeeze curds together with your hands until all or most of the curds

stick together.
5. Pour whey/curd mixture through a fine-mesh strainer.
6. Add enough salt to taste (optional), about1/8 tsp. Squeeze the rest of the whey

out of the curds with your hands. Press curds into to 2 flat discs and set aside.

Reserve whey for another use. See note.
7. Slice tomato horizontally into \u00bc inch rounds.
8. Mix minced basil with olive oil.
9. Alternate slices of tomato with mozzarella, dribble the basil/olive oil mixture

between each layer.
10. Top with remaining basil/olive oil mixture, pinch of black pepper and balsamic
vinegar.
NOTE: You can refrigerate whey and use as a natural sports drink. Or store in a dark

cabinet until it turns into vinegar and use for sauces and salad dressings.
Homemade Ricotta Cheese
Yield: 1 cup
Follow mozzarella recipe through step 5, increasing lemon juice to 3 cups. Use as

filling for lasagna or cheesecake.
Natural Sports Drink (Whey-Ade)

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