Caprese Salad w/ Homemade Mozzarella,
Homemade Ricotta & Fresh Ceviche
Chef Nathan Donahoe
Show # 20.05
Air Date October 19 - November 1, 2005
Watch Community Cooking Daily at 11:00 A.M. and 6:00 P.M. only on CitiCABLE 3

Caprese Salad with Homemade Mozzarella
Serves 1

Ingredients

• 1 quart of organic raw milk
• 1-1.5 cups of whey soured to vinegar-like acidity
• 1 organic small/medium red tomato
• 5 leaves of organic basil
• organic extra virgin olive oil
• celtic sea salt
• black pepper
• organic balsamic vinegar

Instructions:

1. Heat up 1 quart of milk to slightly warmer than room temperature.\
2. Add whey to milk and stir several times to mix thoroughly
3. Once milk starts curdling, let sit for 30 seconds as mixture continues to heat up, this will cause the curds to bond together.
4. Keep heating up mixture, making sure it does not get to hot to keep your hand in (roughly 115 degrees Fahrenheit.  As you are doing this, try to scoop the curds together so they stick and form into a ball in liquid.
5. Once curds are all stuck together, take out of whey, squeeze and stretch as much liquid out as possible.  Form into two flat discs.  Set aside to drain.
6. Slice tomato horizontally into ¼ inch pieces.
7. Mince a 1.5 teaspoons of  basil and mix with olive oil.
8. Alternate slices of tomato with mozzarella, sprinkling  salt and dribbling basil/olive oil mixture between each layer.
9. Top with rest of basil/olive oil mixture, pinch of black pepper and balsamic vinegar.
10. Save remaining whey for next time, simply keep in cool to warm, dark place until it turns into vinegar.  Or store in the fridge and use it as a sports drink.  Whey is high in protein and contains many enzymes, vitamins and minerals.