Total:
30 min
Active:
30 min
Yield:
1 pound
Level:
Intermediate

Ingredients

Directions

In a large stock pot add the water and enough kosher salt until it tastes like saltwater. Bring the water to a simmer and remove from heat.

While waiting for water to boil, the mozzarella curd needs to be shaved with a sharp knife into thin layers and set aside in a large bowl.

When water is ready, ladle over the shaved curd, just enough to cover. Allow curd to warm before you begin forming your mozzarella. Using a wooden spoon, stir the mixture until the curd begins to pull (you should have a string like effect). Work quickly with the curd to achieve a consistent silken texture. Hold the cheese in the bowl with wooden spoon and pour off excess water. Take the cheese in your hands and begin to fold under itself creating a round shape of desired size. Pinch between your thumb and index finger, place fresh mozzarella in a bowl of cool water, continue this process until all the fresh mozzarella is formed.

IDEAS YOU'LL LOVE

Fresh Apple Cake

Recipe courtesy of Trisha Yearwood

Tomato, Mozzarella and Pesto Sandwiches

Recipe courtesy of Ree Drummond

Open-Faced Tomato, Mozzarella and Basil Sandwich

Recipe courtesy of Ina Garten

Chicken Mozzarella Pasta

Recipe courtesy of Ree Drummond

Tomato, Mozzarella and Basil Bruschetta

Recipe courtesy of Giada De Laurentiis

Cuban Style Fresh Ham

Recipe courtesy of Julio Vila

Brined Fresh Ham

Recipe courtesy of Anne Burrell

Fresh Mushroom and Parsley Salad

Recipe courtesy of Giada De Laurentiis

Cream of Fresh Tomato Soup

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking