Truffle Oil Infused Homemade Mozzarella

Craft a delightful mozzarella using an authentic method, and then elevate the taste with a hint of luxurious black truffle oil.

Ingredients:

1. 1 gallon whole milk (preferably raw or non-homogenized)
2. 1 cup white vinegar
3. 1 tsp salt (or to taste)
4. 2 tbsp black truffle oil

Instructions:

1. Heating the Milk:

• In a large pot, pour the milk and slowly heat it over medium heat, stirring occasionally to ensure it doesn’t scorch.
• Heat the milk until it reaches a temperature of 185°F (85°C).

2. Curdling with White Vinegar:

• Remove the pot from the heat, and slowly stir in the white vinegar.
• Allow the milk to sit for 10-15 minutes. During this time, it will curdle, forming curds and whey.

3. Separating Curds and Whey:

• Once the milk has curdled, use a slotted spoon to gently scoop out the curds into a separate bowl. Allow the whey to drain away.

4. Stretching and Shaping:

• Heat a pot of water until it’s almost boiling and then pour it over the curds until they are submerged.
• Using two wooden spoons, gently stretch and fold the curds in the hot water until they become stretchy and take on a shiny appearance.
• Remove the curds from the water, add salt, and shape them into a ball or your desired shape.

5. Infusing with Black Truffle Oil:

• While the mozzarella is still warm, drizzle it with black truffle oil. The warmth of the cheese will help in absorbing the luxurious aroma and flavor of the truffle oil.

6. Cooling:

• Place the truffle oil-infused mozzarella in the refrigerator for about an hour to firm up.

Serving Suggestion: Slice the mozzarella and serve on a platter with fresh basil, tomatoes, and a drizzle of aged balsamic vinegar. The earthy tones of the truffle oil will beautifully complement the fresh flavors. If you have fresh black truffle, you can also garnish the dish beautifully for added elegance.