$15 FLAT RATE SHIPPING ACROSS ONTARIO

Caprese Salad

You don't need to make your own mozzarella fresca, but it is easy to do. When drizzled with a fresh Della Terra Premium Extra Virgin Olive Oil, it tastes so fresh that it will make your mouth water. 

  • 1 pound of ripe tomatoes, thinly sliced (preferably heirloom varieties)
  • 1/3 cup peppery, fresh Della Terra Premium Extra Virgin Olive Oil 
  • 1/4 cup Della Terra Oregano White Balsamic
  • 2 tbsps fresh basil, slivered
  • 8 oz. homemade (see recipe below) or store bought mozzarella fresca, drained
  • sea salt and cracked pepper to taste

Arrange sliced tomatoes on a serving plate. Sprinkle with salt and pepper. Whisk balsamic and extra virgin olive oil together. Place a slice of mozzarella on each slice of tomato and sprinkle with basil chiffonade. Drizzle with the vinaigrette and serve. 

Mozzarella Fresca

  • 1 gallon fresh, local, organic if possible, whole milk
  • 1 teaspoon sea salt or kosher salt
  • 1 1/2 teaspoons tartaric acid or citric acid
  • 1/4 teaspoon liquid rennet
  • 1 1/4 cups cold, fresh filtered or bottled water
  • Additional tools needed: cheesecloth and a thermometer

Mix the tartaric acid with one cup of filtered water and add to the cold milk. Add the milk to a clean 8+ quart sterilized pot set over medium heat. Bring the milk to exactly 88 degrees, while stirring frequently. Mix the rennet with the remaining 1/4 cup of cool water and add to the heated milk. Mix the milk continuously for a minute. Allow the curds to sit undisturbed for 15 minutes until set to the consistency of soft jello. Use a long knife that reaches to the bottom of the pot and cut a 1" cross thatch pattern in the curds.

Line a large colander with cheesecloth and gently ladle the curds into it. If desired, you can retain the liquid whey and use it for making baking bread, milkshakes, or just drinking (it is very nutritious and delicious!). Once the curds have drained for 2 minutes, place them in a microwave proof bowl and heat them for 30 seconds. They will be very hot, so you may want to use gloves at this stage. Salt the curds with sea salt and then knead them until a smooth mass begins to form. Drain off any extra whey that the curds give off, and repeat the heating one to two more times until you have formed a shiny smooth ball of mozzarella.

Place this ball (which should weigh approximately 1 pound) in a bowl of cold lightly salted water until completely cool and then it will be ready to use immediately.  If not using right away, store it submerged, refrigerated in lightly salted water in a sealed container until ready to use. Use within four days, although fresher is better!




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