I love to make fresh mozzarella balls. It’s fun and the end product is so much better than the stuff you buy at the store. You can make the fresh cheese curd as well, but that can be challenging. You have to source very fresh, unpasteurized milk and rennet tablets to use as the coagulant. It’s fun, but tricky.
If you’re interested in cheese-making, try making fresh mozzarella balls from store-bought curd first, and then attempt making the curd from scratch. I order fresh mozzarella curd from Di Bruno Brothers, at dibruno.com. It’s a great product and very easy to work with.
This video post is in three parts. Pay attention to the details.
• I use about 1.5 pounds of fresh curd, cut into 1/2-inch pieces.
• Boil water to 175 to 180 degrees.
• Use high-quality salt — not iodized, fo’ chrissake!
• Don’t overwork the curd — it’ll become tough and rubbery.
• Have fun!
• Don’t be demoralized if it isn’t perfect the first time. Practice makes perfect!
Part One: Heat the Curd
Part Two: Soften and Stretch
Part Three: Now You’re Getting It!
Let me know if you try this recipe. I want to hear of your results.
Have fun and happy eating!