Recipe courtesy of Emeril Lagasse
Yield:
1/2 to 3/4 pound cheese
Level:
Easy

Ingredients

  • 1 pound fresh Mozzarella Curd, at room temperature
  • 2 quarts simmering water
  • 1 tablespoon plus 1 teaspoon salt
  • 4 medium rubber gloves
  • 1 quart ice water
  • 1 cup milk
  • 1 cup water

Directions

In a medium stainless mixing bowl, crumble the curd into small pieces. Season the simmering water with 1 tablespoon of the salt. Pour 4 cups of the simmering water over the curd, 1 cup at a time. Place 4 rubber gloves over each hand. Using your hands, carefully press the curd together, about 15 seconds. Allow the curd to sit for 30 seconds. Using your hands, sort of knead the curd together to form a ball. Pull the curd for a couple of minutes under the warm water. Form the cheese into either 1 log about 3 inches thick or 2 smaller ones. If the cheese starts to cool down and is hard to shape or pull, add some more simmering water and let the cheese sit for about 10 seconds and then start shaping or pulling again. Remove the cheese and place in an ice bath. Allow the cheese to cool for a couple of minutes. In a second mixing bowl, combine the milk, water and remaining teaspoon of salt. Place the cheese in the liquid and let sit for 2 hours. Remove the cheese from the liquid and wrap tightly in plastic wrap. The cheese will keep for up to 2 weeks.

Cook's Note

Mozzarella curd available from: Norjoe Importers 1-800-530-4449

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