I love teaching in person, hands-on cooking classes. I am super lucky that I have found a culinary school, where I am now the Culinary Director. That let’s me create my own classes!
I created this hands-on Italian cheese making class and it has soon become a fan favorite! We get so many requests for more of these classes. Everyone is so excited when they get a spot in one before it is sold out! It is amazing!
I teach how to make homemade ricotta and we also stretch fresh mozzarella from curd. This is so much fun and so satisfying. Not to mention a really fun show!
It is a very simple process to master and once you do, you can show it off at all of your upcoming Summer gatherings and be the talk of the party!
What do you need to make fresh Mozzarella?
Now, you can make it from scratch with rennet and citric acid and all of that. Where you make the curds, cut the curds and then stretch the curds. OR you can just stretch from curd.
So much simplier and easier to stretch from curd. You just need a few things.
Good, High Quality Curd – You can order this from your local Italian shop or you can order it online. I have one linked below.
Kosher salt- You absolutely want to use Kosher or Sea Salt for this recipe. I prefer Kosher salt
Warm Water and Hot Water-You will use warm water first, drain it and then use hot water.
Chef’s Tips
There are only a few tips to making this amazing and simply. Make sure that once you add in the salt, you don’t drain off that water. Otherwise, you will need to add more salt. You will drain off all of your salt. Next is just to make sure you work quickly enough that your water doesn’t cool too much on you and cool down your cheese. Otherwise, you will need to add more hot water, diluting the salt that is penetrating the cheese. Have fun and ENJOY making your own cheese!
Fresh Mozzarella from Curd
Ingredients
- Ingredients
- 1 lbs fresh mozzarella curds cute into 1-2 inch pieces
- 1 tablespoon Kosher salt may need more if you change out your water
- Hot water 160-165° F
- Warm water 90-100° F
- Cool water
Instructions
- Cut mozzarella curd into 1-2-inch cubes. (Cutting the curd while still cold gives cleaner edges).
- Place cut curds in a large mixing bowl and pour just enough warm water (roughly 90 to 100°F) to cover the curds. Never pour water directly on top of the curds, but pour water along the sloped side of the bowl to gently envelope the curds. This brings the curds to temperature gradually.
- 3.Let stand for a few minutes until the curds warm through. (Test by picking the largest piece of curd in the bowl and splitting it open. If it still feels cold on the inside, let stand for a little longer.) Warming the curds through helps them melt evenly once really hot water is introduced. When the curds are fully warmed, they should go from a firm, tofu-like texture to a softer texture.
- Introducing warm water to cold curds will cause the temperature of the water to drop slightly. If the water feels too cool, add a little more warm/hot water to bring the water temperature to 100 to 120°F.
- When all of the curd pieces have warmed through, drain the water from the warm curds into a separate bowl and reserve. This water is the brine for your finished balls of mozzarella. Add 1 tablespoon of salt to the water and stir to dissolve.
- In the bowl of curds, pour hot water (160°F) around the edges of the bowl until it just covers the curds. Let the curds sit for about 2 minutes until they begin to soften and melt. Use a wooden spoon to gently fold the curds over each other in the bowl. When you get one smooth, homogeneous mass, you are ready for the next step!
- *During step 4, keep feeling the temperature of the water. It should be uncomfortably hot to the touch. If the temperature drops, skim off some warm water and add hotter water to raise the temperature of the bowl.
- Keeping the curd mass submerged in super hot water, gently pull one end of it away from your body (while guiding the remainder in the bowl with your other hand). Imagine you are guiding a fire hose or straightening a long stocking. Keep as much of the ball submerged under water as possible. (This will keep the curd smooth and silky.)
- Once the curd is loosely elastic and stretched, roll one end of the hose until it meets the other end—as if you are coiling a stocking. Then, take the mass in one hand and pass it through your other hand cupped in the shape of a "C".
- As the ball completely passes through the C-shaped hand, pinch the smaller ball off from the larger cheese mass (by bringing your pointer finger in toward your wrist).
- Immediately put the formed ball into the warm brine solution. Let sit for a few minutes. If there are ragged edges from where the ball was pinched, smooth the edges by running the ball submerged along the inside of the bowl.
- Repeat steps 5 through 8 with the remaining curd mass.
- Serve and eat as soon as possible! Fresh mozzarella can be kept not refrigerated overnight or 2 days longer in the fridge. Note that refrigeration will cause the cheese to seize up and lose its softness.
