The Art of Making Fresh Mozzarella Cheese
Mozzarella Curd yields the same amount of Mozzarella Cheese
1.) Slice or cube curd into similiar size pieces, no thicker than 3/4". Place in very large bowl or tub
2) Let your sink faucet run to a temperature of 160F-165F.
Carefully let the water run into the edges of the bowl, but not directly on top of the curd, to avoid scalding.
Continue to add water until curd cheese is completely covered.
3) Use a paddle, so you don’t burn your hands, and stir gently.
Try to keep curd slices seperated so that the water temperature is equally absorbed. Allow cheese to rest for approximately 5 minutes.
4.) Discard 2/3 of the water. Repeat step 2.
5.) Insert paddle under curd. Stretch curd over paddle working a small section at a time, until texture is smooth.
6.) Stretch curd, then shape into desired shapes and sizes. To set shape, place in another large bowl in cool water.
For added flavor, transfer to a brine solution (salted water) 20-30 minutes or until desired level of flavor is attained.
To Make Curd Roulades:
1.) After stretching the curd, remove a 24oz piece from the water.
2.) Roll warm cheese out to a 24"x12" rectangle.
3.) Spread with your signature filling.
4.) Cut rectangle in half horizontally. Roll each half tightly. Then slice into 1/4"-1/2" slices.
Interesting Fact:
You may freeze curd for up to a year in the freezer! After you take the curd out of the freezer,
soak it for about 3 days in the refrigerator in a salt water brine.