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Cooking with Fr. Joe Gullo

The New St. Mary’s Parish in Arcade, NY w/ Fr. Joe Gullo
Fr. Paul D. Seil, Host Our Daily Bread
As seen on "Our Daily Bread" 09/10/2016
"Our Daily Bread" airs every second Saturday at 6:30 a.m.  noon on WKBW Ch. 7

www.odbtv.org 716.847.8730

 Fr. Joe Gullo’s Strawberry Ice Cream
2 cups heaving whipping cream
2 cups half and half
1 cup sugar
2 tsp. vanilla extract
2 cups fresh strawberries, chopped

To a large bowl, add the milk and sugar. Stir well. Add vanilla, stir well. Pour into an ice cream maker and churn about 5 minutes. Add the strawberries and continue to churn for about 15 minutes. Remove from the ice cream maker and store in an air tight container in the freezer.


Sarah Younger’s Mozzarella Cheese
½ rennet tablet
¼ cup water
½ tsp. citric acid powder
¼ cup water
4 cups whole milk

1/8 tsp. salt

 

Combine rennet tablet with ¼ cup water and set aside. Add citric acid to a pot and dissolve in ¼ cup water. Add the milk to the citric acid water. Put pot over medium heat. Heat until milk reaches 90 degrees without stirring.

Remove from heat and add rennet/water mixture. Stir with a wooden spoon for 20 second. Place lid on the pot and let sit for 7 minutes. Use a knife to cut the curd into a checkerboard pattern. Return the pot to the burner over medium heat. Stir gently until the whey is 110 degrees.

Carefully dump the mixture into a colander. Drain as much as the whey from the curd as possible. Gently squeeze the curd to remove the whey. Once the whey is removed, place the curd in microwavable bowl and microwave for 15 seconds. Gently squeeze curd again to remove as much whey as possible. Caution: Curd will be HOT!

Knead and stretch the cheese to remove more whey. Repeat until as much whey as possible is removed. After the last hating in the microwave, during the kneading and stretching process add salt. Place cheese into an ice bath. Cool and enjoy.
WATER USED IN CHEESE MAKING MUST BE NON CHLORINATED!


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