You can make your own mozzarella cheese at home!
The fresh taste will blow you away, and it’s so much easier to do than you probably think.
Chef Gail Churinetz is here to teach us how!
Fresh Mozzarella
1 pound fresh mozzarella curd*
6 cups water
3 tablespoons kosher salt
Slice the curd into thin slivers and place in a large mixing bowl.
Bring 6 cups of water to a boil over high heat, add the salt and bring back to the boil.
Gently pour enough boiling water over the curd to cover, let it sit for a few minutes to temper the curd. Use 2 wooden spoons to gently gather the curd together in the center of the bowl. Use the spoons to scoop the mass out of the water and hold it above the bowl, allowing the weight of the cheese to cause it to stretch back down to the water. Repeat lifting the cheese and letting it stretch until it looks smooth and shiny.
To shape the cheese, lift the cheese out of the water and roll it into a tight ball. Pinch the bottom of the ball to seal the seam. The surface of the ball should be smooth and shiny.
Place the form balls into an ice-water bath to cool. If more flavor is desired, salt can be added to the water bath.
Wrap finished mozzarella balls highly in plastic wrap. Serve within 24 hours for optimum flavor and texture.
*Mozzarella curd is available at specialty cheese shops, or on the web at www.goldenagecheese.com.