Fresh Mozzarella
45m
Nothing better than making your own fresh mozzarella.
Pair it with breads and toast for a nice snack, add to creams and polentas, or even try it with jams or "doce de leite" as a surprising delightful dessert.
We've found this technique over the years and it works really well. In it, we knead the cheese almost like a dough.
Slice 1.4 kg of mozzarella curd into planks
Press the planks through a wire rack into a bowl
Add 3 tbsp of salt
Wear 4 to 5 rubber gloves on each hand to protect your hands from the heat. Prepare an ice bath to cool your hands when necessary
Bring 7 l of water to a boil
Pour the boiling water over the mozzarella curd and mix by hand
Let it sit for 4m
Pour off the excess hot water
Gently fold the melted curd over itself like a dough until it is smooth and slightly firm
Fold the curd in on itself to make balls. Separate the balls by pinching them and place them in ice water
Wrap each ball in cling film. The fresh mozzarella is ready
Say cheeeese!
Yield 12 portions
Mozzarella Curd
1.4 kg
Salt
3 tbsp
Water
7 l
Equipment
Wire Rack
Kitchen Gloves