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RECIPE: Fresh Mozzarella

Posted at 11:37 AM, Oct 14, 2016
and last updated 2016-10-14 12:37:56-04

Owner Kelli Kolich of 1889 Pizza shows us how they create their fresh mozzarella.

See more at www.1889pizza.com.

Fresh Mozzarella (for 1 lb mozzarella curd)
1 lb - Mozzarella curd
1 c - Salt
4 qt - Water
Directions
In a 4 quart pot bring 2 quarts water to a boil. Pour in the salt and let dissolve. Slice the curd as
thinly as possible and place in a large mixing bowl. Pour the hot water over the curd until it
reaches about 1-inch over the curd.
With a wooden spoon, begin moving the curd around until it begins to melt. Pour off the hot water
and begin lifting the curd and pulling it gently to remove any fibers or bumps. Once the curd is
smooth, begin shaping it into balls. Place the balls in the saline for 5 minutes. After 5 minutes
remove the curd and place in 2 quarts of fresh water. Serve immediately. Keep at room
temperature until finished using. Refrigerate the rest. Last up to 1 week.
Makes 10 mozzarella balls.