fresh mozz

Here are the instructions to make fresh mozzarella in your own kitchen using fresh curds.  It may help to watch the Valley Dish segment, before doing it yourself.  HERE IS THAT LINK. Have fun!

Fresh Homemade Mozzarella Cheese

Water
Ice
1 pound whole-milk mozzarella curd *
Sea salt
Plastic gloves

In a large pot, bring 1 quart (4 cups) water to a boil.

Fill a large bowl 1/4 full with ice, add cold water to the ice, filling the bowl halfway.

In another large bowl, break the curd into small pieces. Sprinkle the top of the curd with 1 tablespoon of salt.

Fill a medium bowl with tap water and stir in 1 tablespoon of salt.  Set this room temperature water aside.

Stir 1/4 cup salt into the boiling water in the pot and carefully pour the boiling water over the salted curd. Let the curd sit for one minute.  Meanwhile, put on the gloves and submerge both of your gloved hands in the ice water for as long as you can stand it because you will be putting those hands into the boiling hot water.

After 1 minute, the curd will have settled into the bottom of the bowl, at this point you need to work quickly or risk over-cooking the curd, and it will become rubbery and tough.

Dip your hands into the hot water and press on the curd with your knuckles to bring it together. Gather it into a ball and begin stretching the mozzarella.

By stretching the cheese you ensure that all the curds have completely melted. The curds will become soft and shiny.

Lightly pull and shape, let out air, but be gentle.  Form the mozzarella into one large ball, or into tomato size balls, and then drop the mozzarella into the room temperature water in the medium bowl, to stop the cooking process. Work quickly; as the mozzarella will start to become rubbery the longer it sits in the hot water.

Serve warm or place the mozzarella balls in a brine of 2 tablespoons salt to 2 cups half-and-half. (alternately, if you’ve made your own curds, you may use 1 cup of the whey in place of 1 cup of the half-and-half.)

Fresh cheese will keep, covered and refrigerated for up to 5 days.  Mozzarella does not age well and is best served within 2 or 3 days.

Makes 1 pound of fresh mozzarella cheese

* Fresh mozzarella curd can be ordered online at Golden Age Cheese for $4.59 per lb.+ shipping.  Or make your own curd by using the instructions on the “Curds & Whey” posted here yesterday.