During my early twenties I spent time in Italy milking on different dairy farms.  One of the farms I milked on was a Water Buffalo farm and after milking we would make batch after batch of the very best 'Mozzarella di Bufala' or Buffalo Mozzarella.  I fell in love with Water Buffalo that summer and dreamed of one day having my own buffalo dairy.  This recipe is made with cows milk that you can buy right at the grocery stores. Though its not as yummy as Mozzarella di Bufala its still very good. 

Equipment:

• Thermometer
• Rubber Gloves
• Measuring Spoons
• 2-1 Cup Measuring Cups
• Slotted Spoon
• Large Spoon
• 1 quart Microwavable Bowl
• Colander
• Cheese Cloth
• 6 quart Stainless Steel Stock Pot

Ingredients:

• 1 Gallon Whole Milk as fresh as possible (at least 10 days out from its expiration date and Not Ultra Pasteurized)
• 1 1/2 tsp Citric Acid
• 1/4 Rennet Tablet
• 1 1/2 tsp Cheese Salt
• Water ( Not Chlorinated)

Step 1- Pour the Milk into your pot and slowly over a medium low heat, heat the milk to 85 degrees.  This will take about 10 minutes.

Step 2- When the Milk has reached 85 degrees pour in the citric acid water mix.  With your slotted spoon slowly stir the milk for 20 seconds

Step 3- When the milk reaches 100 degrees (this will take about 5 minutes) stir in the rennet water mix.  Using your slotted spoon gently stir for 30 seconds.

Step 4- Continue to heat the milk until you reach 105 degrees.  Then turn off the heat and cover.  Let the milk sit for 10 minutes. 

Step 1- Line your colander with your cheese cloth and pour your curds and whey into the cheese cloth lined colander

Step 2- Lift up the cheese cloth and allow the whey to drain from the curds.  This may take a few minutes.  You can gently press the curds to remove excess whey.  

Step 1- Transfer the curds to a microwave safe bowl.  Microwave for 1 minutes.

Step 2- With a pair of rubber gloves to protect your hands from the heat gently fold the curds.  If whey comes out of the curds simply drain the whey from the bowl. Continue to fold and kneaded the curds.  You can use a large spoon if the curds are to hot to handle.  Microwave the curds for 30 seconds at a time folding a kneading each time you microwave the cheese.  The goal is to reach 135 degrees and for the cheese to start to look smooth, shiny and start to firm up.   

Step 1- The cheese must be at 135 degrees to stretch.  If its not hot enough microwave it for another 30 seconds.  Add 1 1/2 tsp of cheese salt to the cheese and work it into the cheese by folding and stretching the cheese.  

Step 2- Holding the cheese up letting it fall and then pulling the bottom back up to join the top.  Like stretching salt water taffy.  The more you stretch the cheese the firmer it will be.  

Step 3- Form a ball by pulling the edges of the cheese and tucking underneath to form a smooth top and sides.

Step 4- Place the cheese ball into an ice water bath for 15 minutes.  Remove pat dry and wrap tightly with plastic wrap.  Refrigerate.

My Grandma Mary Jane always made this frosting during strawberry season with fresh picked strawberries from her garden.  The recipe was passed down to her from her Aunt Mame. Throughout May and June this cake could be found in my moms refrigerator in a metal 9 by 13" baking pan that had a metal lid that slid open and closed.  A butter knife was always left in with the cake so we could sneak into the fridge at anytime and cut off a piece.  My brothers birthday is right at the end of the strawberry season and my mother would make a white layer cake with this as the frosting for his birthday cake.  
​This is frosting great on white, yellow, chocolate or lemon cake.   

• 1 Cup of Hulled and Sliced Strawberries
• 1 Egg White
• 1 Cup Sugar
• 1 tsp Vanilla

I like to start by whipping the sugar and egg whites together for a few minutes, then tossing in the berries and vanilla.  You will need to beat for a very long time until stiff peaks form. At some point you will think this is not going to turn into a frosting but don't give up keep whipping it. Frost your cake and refrigerate.

This week marks the third week of the Milton DE Farms Market and the third Friday in a row its rained.  This weeks market was canceled due to the rain leaving us with a fridge full of eggs and the question what to do with all the eggs. The ladies have been busy free ranging the farm and playing in all the puddles left from the rain.  They welcomed 6 new chicks to the flock on Wednesday.  This weeks eggs were hopefully going to end up in Mothers Day brunches all over Milton but with no market to sell them at and a full fridge I need to use them to make room for new eggs that will be laid this week.  Fresh pasta, an angel food cake and of course perfect French omelets for Mothers Day should make room.

In a stand mixer with dough hook, combine the flour and salt on low speed.  Fold in the eggs, yolks and olive oil.  Kneed on medium-low speed for 5 minutes.  If the dough is sticking add additional flour until a dry dough has formed, depending on the time of year you may need to add as much as an additional cup.  If the dough is too dry and falling apart add another egg yolk.  Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.  This will allow the flour to fully hydrate and form a smooth tender dough.  
To roll the dough cut the dough into 6 pieces.  Roll out one piece at a time and keep the remaining pieces wrapped in plastic wrap in the refrigerator.  Set the pasta machine on its widest setting, lightly flour the dough and run it through the machine.  Fold the dough in half and roll through the machine again.  Repeat folding and re-rolling two more times on the widest setting. Continue to run the dough through the machine decreasing the thickness each time until you reach your desired thickness.  Lightly flour with "OO" as need.  I normally roll to 1/16 of an inch and cut into fettuccine.  Once the fettuccine is cut, dust the pasta with semolina flour and portion into nests on a sheet tray that has been dusted with semolina flour.  When all the pasta has been cut and portioned place the sheet pan in the freezer for an hour.  Remove the pasta and place into a freezer bag and store in the freezer for up to one month.  
​When you are ready to use simply remove the desired amount add to salted boiling water and cook until tender about 3 to 4 minutes.