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_a-pro-chef-makes-mozzarella-cheese-in-a-tiny-apartment-124-good-chef-bad-kitchen-124-refinery29.webp "This week on Good Chef, Bad Kitchen, chef Angie Rito of Don Angie in New York City tries making homemade mozzarella in a tiny apartment. She attempts to make a gourmet dish with fresh mozzarella and very few kitchen tools! Press play to see how she manages following this recipe! <br/><br/>#athome<br/>#athomewithme<br/><br/>https://donangie.com/<br/><br/>Angie Rito's Grilled Peach Caprese Salad With Homemade Mozzarella and Amaretto<br/><br/>For the Mozzarella:<br/>1/2 gallon whole milk, not ultra-pasteurized (raw milk is ideal, if available)<br/>3/4 teaspoon citric acid<br/>1/8 teaspoon liquid rennet<br/>1/2 teaspoon kosher salt<br/><br/>1. Sterilize a medium-sized heavy-bottomed pot by boiling water in it. Discard the water, dry the pot and allow it to cool. Add rennet to 2 tablespoons of cool water in a small bowl. Set aside. In another small bowl, add citric acid to 1/2 cup cool water.<br/><br/>2. Put the citric acid mixture into the pot. Pour the milk into the pot and stir well to combine. Over a medium-low flame, heat the milk slowly to 95-100 degrees F, until visibly curdled. Remove the pot from the burner and slowly add the rennet mixture. Stir to combine thoroughly. Cover the pot with a lid and allow to sit for 5 minutes undisturbed, up to a half hour.<br/><br/>3. Once solidified, with a sharp knife cut the curds with a checkerboard pattern into small squares. Place pot back on the stove and heat to 110 degrees F, slowly stirring the curds to ensure that they heat evenly. Take pot off of the heat and continue to stir slowly for 5 minutes. Pour the mixture into a colander lined with cheese cloth, set over another container to collect the whey. Press the curd to remove excess liquid. Allow to rest for 30 minutes.<br/><br/>4. In a small pot, heat 1 1/2 cup of the reserved whey. Add 1/2 teaspoon salt. Heat to 180 degrees. Add half of the mozzarella curd to the pot and gently stir with a spoon, corralling the curds to one side of the pot. Once the mozzarella curds form a small cohesive mass, start to gently stretch with your hands, forming a ball and tucking the ends underneath repeatedly. Form a circle shape with the index finger and thumb of your less dominant hand and push the mixture through with the index finger of your dominant hand to create a smooth ball. Pinch the end of the bottom with the index finger and thumb of your dominant hand. Repeat this step with the remaining curd to form two small mozzarella balls.<br/><br/>For The Macerated Peaches<br/><br/>1 large peach<br/>2 tablespoons olive oil<br/>Squeeze of lemon juice<br/>2 teaspoons of amaretto<br/>2 sprigs basil, picked and roughly chopped<br/>½ teaspoon salt<br/><br/>1. Cut peach into 8-10 wedges. Coat with non-stick cooking spray and season with salt.<br/><br/>2. Place peach wedges on a hot cast iron grill pan and grill until dark grill marks appear.<br/><br/>3. Place the peaches in a bowl and add remaining ingredients. Toss well to coat. Allow to sit and macerate for at least ten minutes before serving.<br/><br/>To Serve<br/><br/>Mozzarella<br/>Macerated Peaches<br/>Sea Salt<br/>1 sprig basil, leaves picked<br/>Peppermill<br/>1/2 cup crumbled amaretti c")
⏲ 6:56 ✓ 13-May-2026
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