Sauce & Condiment Articles

Homemade Mozzarella Cheese

Homemade Mozzarella Cheese

Ingredients You’ll Need

To make your very own mozzarella cheese, gather the following:

8 cups of whole milk (preferably not ultra-pasteurized)
7 tablespoons of white vinegar (or lemon juice as an alternative)
1/3 cup of salt (optional, but recommended for flavor)

Step-by-Step Instructions

1. Heat the Milk

Pour the 8 cups of whole milk into a large pot and place it over medium heat. Stir occasionally to prevent scorching. Heat the milk until it reaches 90°F (32°C) . If you don’t have a thermometer, gently warm the milk until it feels lukewarm to the touch.

2. Add the Vinegar or Lemon Juice

Once the milk is heated, slowly stir in the 7 tablespoons of white vinegar (or lemon juice). Continue stirring gently for about 1 minute. You should start to see curds forming almost immediately—these are the solid lumps that will eventually become your mozzarella.

If the curds seem small or sparse, let the mixture sit undisturbed for 5–10 minutes to allow them to form fully.

3. Separate the Curds and Whey

Line a colander with cheesecloth or a clean kitchen towel and set it over a bowl to catch the whey. Carefully ladle the curds into the lined colander, allowing the liquid whey to drain out. Let the curds drain for about 10–15 minutes. Reserve the whey if you’d like—it’s great for baking or feeding plants!

4. Knead the Curds

After draining, transfer the curds to a microwave-safe bowl. Microwave the curds for 1 minute, then remove and knead them with your hands (they’ll be hot, so use caution!). As you knead, the curds will begin to come together and form a cohesive ball.

Microwave the curds again for another 30 seconds, then knead once more. Repeat this process 2–3 times until the cheese becomes smooth, stretchy, and pliable.

5. Season and Shape

Knead in the salt (if using) to enhance the flavor. Once the cheese has cooled slightly, shape it into a ball or log. For extra fun, divide the cheese into smaller portions and shape them into bite-sized pieces.

6. Chill and Enjoy

Place the finished mozzarella in a container filled with cold water or brine (a mix of water and salt) to help it retain its shape and texture. Store it in the refrigerator for up to a week—or eat it immediately while it’s still fresh and delicious!

Tips for Success

Use Fresh, High-Quality Milk : Avoid ultra-pasteurized milk, as it doesn’t curdle as well. Organic or locally sourced milk often yields the best results.
Work Quickly After Heating : The longer the curds sit after adding vinegar, the harder they may become. Work efficiently to achieve the ideal texture.
Experiment with Flavors : Try adding herbs like basil or oregano during the kneading process for a custom twist.
Stretch It Out : If your mozzarella isn’t stretching properly, reheat it briefly in the microwave or a bowl of hot water before kneading again.

Subway’s Sweet Onion Sauce

Ingredients:

1/2 cup of mayonnaise
1/4 cup of honey
1/4 cup of apple cider vinegar (or white vinegar)
1 tablespoon of Dijon mustard
1/2 teaspoon of garlic powder
1/4 teaspoon of onion powder
Salt and pepper to taste

Instructions:

Mix the Ingredients:
- In a small bowl, combine the mayonnaise, honey, apple cider vinegar, and Dijon mustard.
- Stir in the garlic powder, onion powder, salt, and pepper.
- Mix until the sauce is smooth and all ingredients are well incorporated.
Adjust to Taste:
- Taste the sauce and adjust the sweetness or tanginess by adding a bit more honey or vinegar, depending on your preference.
Refrigerate:
- Let the sauce chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve:
- Drizzle the Sweet Onion Sauce over your favorite sandwiches, wraps, or salads!

Alfredo Sauce

Alfredo Sauce ½ cup butter 1 pint heavy whipping cream or 2 cups 4 ounces cream cheese

1 teaspoon garlic powder

½ teaspoon minced garlic

1 teaspoon Italian seasoning

¼ teaspoon salt

¼ teaspoon pepper

1 cup grated parmesan cheese

Instructions

In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.

Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!
In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!

Alabama White Sauce

Alabama White Sauce

Ingredients:
• 1 cup mayonnaise
• 1/4 cup apple cider vinegar or white vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1/2 teaspoon salt
Instructions: In a medium mixing bowl, I whisk all the ingredients together until the mixture is smooth. I then store it in the refrigerator, and it can be kept for up to one week.

Shrimp Butter

Shrimp Butter

1 small white onion, finely minced (about 1/2 cup)

1 1/2 pounds large shrimp, shell on (see recipe note)

2 teaspoons kosher salt, plus more for salting the water

1 pound unsalted butter, at room temperature

2 teaspoons lemon zest

2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped fresh dill

1/2 teaspoon freshly ground black pepper

1/2 teaspoon celery seed

Soak the onion:

In a small bowl, add the chopped onion and cover with cold water and an ice cube. Allow onion to sit in water for at least 5 minutes to let the flavor mellow. Afterward, drain from water, pat dry with a paper towel, and set aside.

Poach the shrimp:

Meanwhile, fill a medium bowl with ice water for shocking the cooked shrimp. Set aside.

Fill a medium saucepan with salted water and bring to a boil over high heat. Lower the heat to a simmer and add the shrimp. Cook until shrimp are completely pink and firm to the touch, 5-7 minutes.

Transfer to the bowl of ice water and let sit until cool enough to handle. Peel and, if necessary, devein. Then pat dry and transfer to a cutting board.

Chop the shrimp:

Chop the shrimp very finely until it’s nearly a paste.

Beat the butter:

In a large bowl, beat the butter with a wooden spoon until smooth.

Add the remaining ingredients:

Add the chopped shrimp and remaining 1 teaspoon salt, lemon zest and juice, Worcestershire sauce, herbs, pepper, and celery seed.

Mash with the back of a fork (or continue using the wooden spoon) until all of the ingredients are well distributed.

Serve:

Serve immediately with saltines (or any light, crisp cracker), or refrigerate in an airtight container for up to 1 week. Let come to room temperature at least 30 minutes before serving; when pliable, re-beat until spreadable and creamy.

Shrimp butter can be made ahead and frozen for up to 1 month. To store, spoon the butter onto a sheet of plastic wrap and roll into a log.