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Jasper Mirabile’s hand pulled mozzarella

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KANSAS CITY, Mo. --  On Friday, Aug. 19, former Chiefs’ wide receiver Eddie Kennison and chef Jasper Mirabile are teaming up to raise money for lupus research with the Mozzarella Madness III event. In the video above chef Mirabile shows how to make hand pulled mozzarella as Kennison shares his personal experience with lupus. Kennison says his wife was diagnosed with the disease more than 12 years ago.

If you would like to attend this Friday’s event, you can make reservations by calling (816)941-6600. You can also sign up to help the lupus cause by clicking here.

 

Jasper Mirabile's Hand Pulled Mozzarella 

1 gallon of whole milk

1 Rennet tablet

1 tablespoon of citric acid or lemon juice

1 tablespoon of sea salt

Directions:

Pour milk into a large, stainless nonreactive pot.

Add citric acid or lemon juice to the pot.

Heat milk to 90 degrees. Remove from heat.

Dissolve Rennet in 1/2 cup of hot milk. Add to whole milk mixture. Let sit for 1 to 2 hours. Strain in cheesecloth and refrigerate curds until ready to pull mozzarella.

 

To pull mozzarella:

Bring 2 quarts of cold water to a boil.

Place curds in a Pyrex glass bowl. Add 1 teaspoon salt or more. Add boiling water.

Place gloves on. Knead curds, submerging in hot water as necessary until you get a clean, silky, outer surface. Fold into a ball.

Place back in leftover whey or wrap tightly in plastic wrap. Refrigerate until ready to serve.

To serve: 

Slice fresh mozzarella and layer on sliced tomatoes. Add basil and drizzle with EV Olive Oil. Season with cracked pepper and sea salt.

Jasper's Ristorante

 

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