The Art of Pulling Fresh Mozzarella
- 4 quarts fresh water
- 1 pound mozzarella curd
- 1 cup salt
- Saline, recipe follows
In a 4 quart pot bring 2 quarts water to a boil. Pour in the salt and let dissolve. Slice the curd as thinly as possible and place in a large mixing bowl. Pour the hot water over the curd until it reaches about 1-inch over the curd.
With a wooden spoon, begin moving the curd around until it begins to melt. Pour off the hot water and begin lifting the curd and pulling it gently to remove any fibers or bumps. Once the curd is smooth, begin shaping it into balls. Place the balls in the saline for 5 minutes. After 5 minutes remove the curd and place in 2 quarts of fresh water. Serve immediately. Keep at room temperature until finished using. Refrigerate the rest. Last up to 1 week.Saline:
2 quarts water
1 pound salt
In a 4 quart pot, bring the water to a boil with the salt. When the salt is dissolved, cool the water down to use. Do not place the cheese into the hot saline.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Bobby Flay