Fresh Mozzarella

Total Time:
30 min
30 min

1 pound

  • 2 gallons water
  • Kosher salt
  • 1 pound fresh mozzarella curd
  • 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.

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This recipe was very simple to make i really enjoyed it item not reviewed by moderator and published
always wanted to try making this wow how easy thanks michael item not reviewed by moderator and published
thought it something completely different that people here in NYC might not be familiar with. But a conversation piece Maria, NYC item not reviewed by moderator and published

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Recipe courtesy of Robert Irvine