Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Watch how to make this recipe.
Fresh Mozzarella Balls
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- Level: Intermediate
- Total: 11 min
- Prep: 10 min
- Cook: 1 min
- Yield: 1 pound mozzarella
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 111
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 19 mg
- Sodium
- 815 mg
- Level: Intermediate
- Total: 11 min
- Prep: 10 min
- Cook: 1 min
- Yield: 1 pound mozzarella
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 111
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 19 mg
- Sodium
- 815 mg
Ingredients
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Directions
- Add 2 tablespoons salt to 4 cups simmering water.
- Chop the cheese curd and add to a large bowl. Pour the simmering water over the chopped curds.
- Use 2 wooden spoons to push the curds together to make one ball. Move the ball around in the water for roughly 1 minute so it can become pliable.
- While wearing thick dishwashing gloves, remove the curd from the water and pull it into a long cord and fold it back onto itself. Do not overwork the cheese or it will become tough.
- Pinch off the mozzarella to create balls and tuck the end under each ball for a neat appearance.
- Place the mozzarella into a bowl of cool water.
- Store in the salted water you used to soften the curd.
Cook’s Note
*Fresh mozzarella curd can be purchased from specialty store or an online purveyor.
