Mozzarella and Prosciutto Roulade

Mozzarella and Prosciutto Roulade

Water                                    1 1/4 cups
Citric Acid                            1 1/2 tsp
Junket rennet                         2 tablets
Whole milk                           1 gallon
Salt                                        1 1/2 tsp
Prosciutto                              1/2 oz (or 8 thin slices)
Olive oil                                as needed
Cracked black pepper            as needed

1. Combine the citric acid with one cup of water and stir until dissolved.

2. Combine the rennet with the 1/4 cup water and stir until dissolved.

3. In a non-reactive pot, combine the citric acid mixture and milk and warm over medium heat to 90 degrees F.

4. Turn off the heat and gently but thoroughly stir in the rennet. Then, let it sit, covered for 5 minutes.

5. Cut the curds into cubes with a knife, and cook it again over medium heat until it reaches 105 degrees F.

6. Remove it from the heat and let it sit for an additional five minutes.

7. Using a slotted spoon, move the curds into a strainer (leaving the whey behind)

8. In a separate pot, bring 2 quarts of water to a gentle simmer.

9. Submerge the strainer into the water and cook the curds until they reach 135 degrees F.

10. Remove the cheese from the water and salt it.

11. As the cheese cools, knead it until it develops a slightly stretchy quality.

12. On a cutting board or sheet pan, press the cheese out into a rectangualr shape with the tips of your fingers.

13. Put the prosciutto on top of the cheese in a single layer to cover it completely.

14. Roll the cheese like a jelly roll and refrigerate, covered until firm.

15. Just prior to serving, slice the mozzarella roll, drizzling with olive oil and garnishing with cracked pepper if desired.