Recipe: Making Fresh Mozzarella (using curd)

Hi Rosemarie, Here's another recipe that might give better results. Happy Cooking! Betsy

Making Fresh Mozzarella with Kathleen Hodge
Source: Jayni's Kitchen, Channel 6; Lawrence, Kansas

3 pounds mozzarella curd
8 quarts water (approx.)
13 ounces salt

Tools: 3 large stainless steel bowls, stainless steel paddle, instant read thermometer

Heat the water in a large pot to 160 degrees. Cut curd into 1-inch cubes and place in one of the bowls. Slowly pour the water (heated to 160 degrees) into the bowl, pouring against the sides of the bowl, so as not to shock the curd. Continue pouring until the curd is completely covered. Let stand for 10 minutes. In the meantime, fill a second bowl halfway up with hot tap water, approximately 110 degrees. Pour the salt into the remaining bowl and fill halfway with cool tap water. Stir to dissolve the salt. After 10 minutes, carefully drain the water from the curd, keeping the curd in bowl. Cover the curd with 2 inches of 160 degree water. Let stand for 10 minutes.

With a large stainless steel paddle in your dominant hand, gently begin to form the curd together, forming a rope-like shape under the water. Note: the water is hot. Either use gloves or keep a bowl of ice water handy to dip your hand into while forming the rope. All of the curd should be formed together into a smooth rope-like strand about 2 inches thick.

Beginning at one end of the rope, allow the mozzarella to slowly stretch hand over your hand. The mozzarella should remain in once piece. When finished, go back to the beginning of the rope and form balls by feeding the mozzarella into itself, forming and smoothing it into a ball. The curd will become smooth as it is worked into a ball. Continue until the desired size is formed; then pull to separate and close the ball. The mozzarella should never be squeezed or overworked. As the balls are completed, place them in 110 degree water. Once all balls are complete, transfer them to the salted water and allow to sit for at least 10 minutes, or to taste. Makes 6 medium balls.

Note: Fresh mozzarella is best when consumed the same day, at room temperature. Mozzarella can be refrigerated for several days. In order to regain the fresh texture, bring the mozzarella back to room temperature, or microwave for about 4 seconds.