Ingredients
- 2 gallons cold water
- 1 1/2 cups Kosher salt
- 2 pounds milk curd
- 1/4 cup basil pesto (optional but wonderful)
Make it step by step
- Combine water in a large shallow pan with the salt.
- Carefully place curd in water; bring to a moderate heat.
- With your hands in the pot of cooking water, massage curd until soft, shiny, and very elastic. (approx 20 minutes)
- MOVE QUICKLY: remove 1 at a time from heat, spread on to plastic wrap about 1/4 - 1/2" thick.
- Spread thinly with pesto, roll up the long side, into a pinwheel. wrap plastic on the outside tie off the ends.
- Return to water for 2-3 minutes, shock in ice cold water and refrigerate.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.