Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Total:
11 min
Active:
10 min
Yield:
1 pound mozzarella
Level:
Intermediate
Total:
11 min
Active:
10 min
Yield:
1 pound mozzarella
Level:
Intermediate

Ingredients

  • 2 tablespoons kosher salt
  • 4 cups water
  • 1 pound fresh mozzarella cheese curd*

Directions

Watch how to make this recipe.

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.

Categories:

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