Fresh Homemade Mozzarella Cheese Ingredients 1 pound cheese curd, cut into 1/4″ cubes 10 1/2 cups of water 1/2 cup of kosher salt Small bowl of ice water Water pan filled with cool water Method Combine salt and water in a large pot over medium high heat and fill a 3-4″ deep rectangular water pan about 1/2 full with cool tap water. Transfer diced curd into a large bowl and set aside. Using a candy thermometer, when the water reaches 170 degrees, turn down to low and maintain temperature. In a separate bowl, place 1/2 pound of diced curd (about a few large handfuls). With a ladle, carefully scoop hot water and pour over curd, enough to submerge it. Briefly stir and allow to bathe for a few minutes until a cube gives under pressure easily like soft putty. The softer pieces should noticeably have begun to cling together more readily as a single mass. Drain water and submerge curd in a second bath of hot water (again, make sure the water temperature is still at 170 degrees). With gentle pressure, run rubber spatula down over curd, smoothing it and working it into one mass. Curd should now be coagulating and becoming very soft. Dip hands in a bowl of ice water. Start to gather a mass by pressing it together and turning it over on itself, until the pieces have completely melted into one shiny, smooth mass. The water is hot and this kind of hurts, so work fast – the end result is so worth it. Remember, do not overwork the curd (see photo above). Once the curd is ready, pull off a handful around the size of a billiard ball and begin working it into shape (see photo above). Gently press thumbs and heel of hand down over the top, rotating mass, creating a smooth surface, while gently pushing up with other fingers as if shaping a mushroom cap. As a sphere begins to take shape, start to seal the under portion by pinching the curd together with one hand and pushing it up through the other hand held in the shape of a “C”, narrowing the passage as the ball is pushed through until it rests atop the hand (see photo above). Hold the finished ball from the bottom, careful not to touch the sides or top and place in water pan with cool water. Allow to rest for 5-10 minutes, so it can firm up and hold its shape. Enjoy immediately (or within 12-24 hours). For best texture, do not refrigerate. Fresh Homemade Mozzarella Cheese Ingredients 1 pound cheese curd, cut into 1/4″ cubes 10 1/2 cups of water 1/2 cup of kosher salt Small bowl of ice water Water pan filled with cool water Method Combine salt and water in a large pot over medium high heat and fill a 3-4″ deep rectangular water pan about 1/2 full with cool tap water. Transfer diced curd into a large bowl and set aside. Using a candy thermometer, when the water reaches 170 degrees, turn down to low and maintain temperature. In a separate bowl, place 1/2 pound of diced curd (about a few large handfuls). With a ladle, carefully scoop hot water and pour over curd, enough to submerge it. Briefly stir and allow to bathe for a few minutes until a cube gives under pressure easily like soft putty. The softer pieces should noticeably have begun to cling together more readily as a single mass. Drain water and submerge curd in a second bath of hot water (again, make sure the water temperature is still at 170 degrees). With gentle pressure, run rubber spatula down over curd, smoothing it and working it into one mass. Curd should now be coagulating and becoming very soft. Dip hands in a bowl of ice water. Start to gather a mass by pressing it together and turning it over on itself, until the pieces have completely melted into one shiny, smooth mass. The water is hot and this kind of hurts, so work fast – the end result is so worth it. Remember, do not overwork the curd (see photo above). Once the curd is ready, pull off a handful around the size of a billiard ball and begin working it into shape (see photo above). Gently press thumbs and heel of hand down over the top, rotating mass, creating a smooth surface, while gently pushing up with other fingers as if shaping a mushroom cap. As a sphere begins to take shape, start to seal the under portion by pinching the curd together with one hand and pushing it up through the other hand held in the shape of a “C”, narrowing the passage as the ball is pushed through until it rests atop the hand (see photo above). Hold the finished ball from the bottom, careful not to touch the sides or top and place in water pan with cool water. Allow to rest for 5-10 minutes, so it can firm up and hold its shape. Enjoy immediately (or within 12-24 hours). For best texture, do not refrigerate.

Fresh Homemade Mozzarella Cheese

Ingredients

  • 1 pound cheese curd, cut into 1/4″ cubes
  • 10 1/2 cups of water
  • 1/2 cup of kosher salt
  • Small bowl of ice water
  • Water pan filled with cool water

Method

Combine salt and water in a large pot over medium high heat and fill a 3-4″ deep rectangular water pan about 1/2 full with cool tap water. Transfer diced curd into a large bowl and set aside.

Using a candy thermometer, when the water reaches 170 degrees, turn down to low and maintain temperature.

In a separate bowl, place 1/2 pound of diced curd (about a few large handfuls). With a ladle, carefully scoop hot water and pour over curd, enough to submerge it. Briefly stir and allow to bathe for a few minutes until a cube gives under pressure easily like soft putty. The softer pieces should noticeably have begun to cling together more readily as a single mass.

Drain water and submerge curd in a second bath of hot water (again, make sure the water temperature is still at 170 degrees). With gentle pressure, run rubber spatula down over curd, smoothing it and working it into one mass. Curd should now be coagulating and becoming very soft.

Dip hands in a bowl of ice water. Start to gather a mass by pressing it together and turning it over on itself, until the pieces have completely melted into one shiny, smooth mass. The water is hot and this kind of hurts, so work fast – the end result is so worth it. Remember, do not overwork the curd (see photo above).

Once the curd is ready, pull off a handful around the size of a billiard ball and begin working it into shape (see photo above).

Gently press thumbs and heel of hand down over the top, rotating mass, creating a smooth surface, while gently pushing up with other fingers as if shaping a mushroom cap. As a sphere begins to take shape, start to seal the under portion by pinching the curd together with one hand and pushing it up through the other hand held in the shape of a “C”, narrowing the passage as the ball is pushed through until it rests atop the hand (see photo above).

Hold the finished ball from the bottom, careful not to touch the sides or top and place in water pan with cool water. Allow to rest for 5-10 minutes, so it can firm up and hold its shape.

Enjoy immediately (or within 12-24 hours). For best texture, do not refrigerate.