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Basil infused Fresh mozzarella is it possible?

post #1 of 8
9/26/12 at 11:26am
Thread Starter 

Im interested in making fresh mozzarella but i have alot of fresh basil and was wondering is there a way to create a basil oil to somehow be infused with the cheese? if so please explain

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post #2 of 8
9/26/12 at 6:01pm

How about doing a basil infused milk and use that to make the cheese?

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post #3 of 8
9/26/12 at 6:51pm
What about making a basil oil and just storing the cheese inside it? You'll get basil flavors coming through.

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post #4 of 8
9/27/12 at 9:14am
Thread Starter 

im wondering for max flavor im going to experiment with both ideas and see what happends

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post #5 of 8
9/30/12 at 5:56pm

I don't know that the infusion idea will work really well as the heat needed to either make the curds or to melt and stretch the curds will be harmful to the flavor of the basil.  Personally, I would make the mozzerella and then allow it to marinate in a basil oil that is quite thick with basil puree.

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post #6 of 8
9/30/12 at 8:08pm

To me the appeal to fresh mozzarella is the very milky taste.  Not even the fresh mozzarella you might buy in the grocery store can compare to what some restaurants and delis actually make themselves. I honestly just wouldn't tamper with it. Basil being such a strong flavor already, I see no reason to infuse it into your cheese to have a distinguished flavor of basil in your dish.

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post #7 of 8
9/30/12 at 11:27pm

Basil mozz and fresh tomato slices on a pizza - sounds like a great combo!

 

mjb.

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post #8 of 8
10/1/12 at 8:16pm

Won't argue with that. Hell make a salad of nothing but basil and throw some bocaccini in there. It's a very good combination of flavor; I just thing fresh mozz is best exactly how it is, and basil best raw and added to a finished product

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ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Basil infused Fresh mozzarella is it possible?