Cheese Basket Mold
Butter Muslin Cheese Cloth
Cheese Thermometer
1 Teaspoon Citric Acid
1/2 - 1 Teaspoon Cheese Salt
Stock Pot
Rubber Spatula
Slotted Spoon
Knife
1/2 Gallon (2 L) Whole Milk
1/4 Cup (59 mL) Heavy Cream (Optional)
Follow the instructions to make a batch of fresh ricotta or mascarpone, and set aside.
Follow the mozzarella instructions up to and including step 14 (folding and kneading).
Divide the mozzarella into four equal pieces. Place in a bowl.
Meanwhile, heat 1 quart (1 L) water to 180° F (82° C).
Gently pour hot water over mozzarella until covered. Let sit for 5 minutes.
Meanwhile, prepare an ice bath.
Pull each piece out of the water bath one by one and stretch into 4" (10 cm) circles.
Place 2 spoons of ricotta or mascarpone in the center of the first circle.
Gather the sides of the circle to pinch at the top, locking in the filling.
Place the filled ball in ice bath for 2 minutes until sides firm.
Repeat for each circle, filling, pinching, and chilling.
Enjoy right away or store in the fridge for a couple days by placing in a container and covering with whey or water.
