Bruschetta

Bruschetta made outdoors from scratch, using an enamelled cast iron Le Creuset pan on a Sage Control Freak to make the cheese. Mozzarella method after Milk Slinger -    / @jmilkslinger   Ingredients for the Mozzarella 2l Whole, Unhomogenised Milk 177ml or 3/4 of a cup of White Vinegar Salt to taste Method for the Mozzarella Heat the milk in a pan to 49C Add the white vinegar If the curds do not form within 1 minute add more vinegar Cover with lid and rest for 10 minutes Scoop curds out into another bowl Heat the whey to between 82C to 88C - DO NOT BOIL Optional to add salt to whey but probably better to wait until the end Kneed the curds to squeeze out the whey & to build structure Tip any whey back into the pan Keep kneading until no more whey comes out. Flatten the curds to speed up the heating & place into the hot whey Flip once or twice to heat through The remove from whey and gently massage and stretch Repeat this process until the curds are shiny on the surface Place in ice cold water for 30 minutes Ingredients for the Bruschetta Toasted, sour dough bread Garlic Tomatoes - sliced Extra Virgin Olive Oil Mozzarella Cheese Balsamic Vinegar Fresh Basil Leaves Salt and Black Pepper to taste Method for the Bruschetta Rub the raw garlic onto the bread Lay on the tomatoes Lay on the cheese Drizzle over the oil Drizzle over the balsamic Sprinkle over the basil leaves