Homemade Mozzarella Cheese
Serving Size / Yield
- 2 gal. water, divided
- 3 lbs. mozzarella curd (whole milk)
- 4 Tbs. salt, divided
- ice (approximately 4 C.)
Boil 1 gallon of water in a large pot.
In a separate bowl, break up curd into small pieces with your hands. Coat with 2 Tbs. salt and set aside.
In another bowl, mix the rest of the salt and the other gallon of water with a liberal amount of ice.
Carefully pour the gallon of boiling water over the salted curd. When the curds start to melt, stir with a wooden spoon for about a minute.
Set your hands in the ice water for about two minutes or as long as you can (you will be working with very hot mozzarella). In the other bowl, the curd should have settled to the bottom. When it has, you're ready to begin stretching.
It's important to work quickly. Place your hands into the hot water and stretch the cheese. The goal is to make sure that all the curds have melted. If you need to, dip your hands back into the ice water to cool off before continuing.
Form the stretched mozzarella into golf-ball sized balls, larger or smaller as desired. Once you've formed each ball, drop it into the salted ice water you dipped your hands in. This will stop the cooking process.
To store, wrap each ball tightly in plastic wrap, then aluminum foil and store in the fridge for a week.
This is a great recipe for homemade pizzas, pasta dishes, or even a simple Caprese salad.