Cubik Mato – a fancy tomato mozarella

🧂 Ingredients

• 500 ml whole milk
• 40 ml cream
• 4 gr salt
• 15 ml lemon juice
• 135 ml whey
• 150 ml mineral water
• 30 gr milk powder
• 10 gr yoghurt powder
• 4 gr salt
• 6 gr iota
• 4 gr agar agar
• 500 ml fresh tomato juice
• 4 gr agar agar
• Salt

  pepper, tabasco
• Olive oil
• Maltodextrin powder
• Baby cress

  basil….

Instructions

• 1 Prepare a sieve with a wet towel or a cheesecloth over a large bowl.
• 2 Combine all ingredients and bring to the boil. Stir occasionally and reduce the
  heat.
• 3 Simmer until the mixture curdles after 10 minutes. If you see a lot of
  unseparated milk, add some more lemon juice.
• 4 Use a skimmer or a slotted spoon to transfer the curdled milk into the lined
  sieve and let it drain for an hour.
• 5 Discard the liquid (whey), cover the ricotta cheese and refrigerate.
• 6 Whisk all ingredients for the mozzarella together.
• 7 Bring to the boil for a minute, remove from the heat and then whisk 100 gr of
  the freshly made ricotta into the mixture.
• 8 Transfer immediately into a silicon mould and refrigerate.
• 9 Combine the tomato juice, agar agar and seasoning, bring to the boil for a
  minute and transfer immediately into a silicon mould and refrigerate.
• 10 Whisk a small amount of olive oil with the maltodextrin powder until it forms
  crumbs.
• 11 Unmold the molecular mozzarella and tomato then pile the cubes to form a “chess”
  pattern.
• 12 Sprinkle the olive oil powder around the cube and garnish with fresh baby cress
  and basil.

Nutrition Info