Caprese Salad
Serves 4
20 mins prep
20 mins total
A homemade cheese and tomato caprese salad, perfect for celebrating National Extra Virgin Olive Oil Day with fresh ingredients including whole milk, vinegar, tomatoes, and basil leaves.
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1: In a pot, heat milk until it reaches 120F. 2: Turn off the heat and stir in vinegar, then cover with a lid. 3: Allow to rest for 20 minutes. 4: Scoop out the curds and form them into a rough shaped ball. 5: To adhere this together better, place in whey one more time while it is still hot. 6: Remove and press with paper towel to remove excess moisture. 7: Add seasoning or salt at this time if preferred. 8: Shape this into a ball and place in plastic wrap. 9: Allow this to cool in the fridge and enjoy!
