Caprese Salad
Serves 420 mins prep0 mins cook
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.
0 servings
What you need
Instructions
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!View original recipe