Join “Jayni’s Kitchen” this week for “Making Fresh Mozzarella with Kathleen Hodge.'”

Host Jayni Carey and Kathleen Hodge will prepare mozzarella and the following recipes: Antipasto Platter of Grilled Vegetables and Mozzarella, Baked Ziti, Tuna and Bean Salad with Fresh Mozzarella, and Tomatoes and Broiled Mozzarella, Pesto and Tomato Sandwiches. Some of these recipes appear online at www.ljworld.com.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Fresh mozzarella

3 pounds mozzarella curd

8 quarts water (approximate)

13 ounces salt

Tools: 3 large stainless-steel bowls, stainless-steel paddle, instant-read thermometer

Heat the water in a large pot to 160 degrees. Cut curd into 1-inch cubes and place in one of the bowls. Slowly pour the water (heated to 160 degrees) into the bowl, pouring against the sides of the bowl so as not to shock the curd. Continue pouring until the curd is completely covered. Let stand for 10 minutes. In the meantime, fill a second bowl halfway up with hot tap water, approximately 110 degrees. Pour the salt into the remaining bowl and fill halfway with cool tap water. Stir to dissolve the salt. After 10 minutes, carefully drain the water from the curd, keeping the curd in bowl. Cover the curd with 2 inches of 160-degree water. Let stand for 10 minutes. With a large stainless-steel paddle in your dominant hand, gently begin to form the curd together, forming a ropelike shape under the water. Note: The water is hot. Either use gloves or keep a bowl of ice water handy to dip your hand into while forming the rope. All of the curd should be formed together into a smooth ropelike strand about 2 inches thick. Beginning at one end of the rope, allow the mozzarella to slowly stretch hand over your hand. The mozzarella should remain in once piece. When finished, go back to the beginning of the rope and form balls by feeding the mozzarella into itself, forming and smoothing it into a ball. The curd will become smooth as it is worked into a ball. Continue until the desired size is formed; then pull to separate and close the ball. The mozzarella should never be squeezed or overworked. As the balls are completed, place them in 110-degree water. Once all balls are complete, transfer them to the salted water and allow to sit for at least 10 minutes, or to taste. Makes 6 medium balls.

Note: Fresh mozzarella is best when consumed the same day, at room temperature. Mozzarella can be refrigerated for several days. In order to regain the fresh texture, bring the mozzarella back to room temperature, or microwave for about 4 seconds.

Antipasto platter of vegetables & Mozzarella

2 medium eggplants

4 sweet red peppers

Olive oil

Salt and black pepper, to taste

1 8-ounce jar sun-dried tomatoes, packed in oil

1/2 cup olives

8 ounces fresh mozzarella, sliced

1 tablespoon Balsamic or red wine vinegar

Toasted French or Italian bread slices

Peel and slice the eggplant into 1/2-inch-thick slices. Cut the peppers in half, lengthwise, and remove the seeds and pith. Slice again into lengthwise quarters. Place the vegetables in a large bowl, drizzle with olive oil and toss to coat. Sprinkle with salt and pepper. Place the vegetables on a medium-hot gas or charcoal grill. Grill the eggplant slices until soft and golden brown, about 2 minutes each side. Grill the pepper slices, skin-side down, until skins become blackened, about 3 minutes. Remove from the grill, cool and remove the skins. Arrange the eggplant, peppers, sun-dried tomatoes, olives and mozzarella slices on a large platter. Drizzle with olive oil and vinegar. Season with salt and pepper to taste. Serve the antipasto at room temperature with toasted French or Italian bread slices. Serves 4 to 6.