AG Fresh Mozzarella

By brenda-2

Yield: 1/2-3/4 lb fresh mozzarella
CAUTION-hot; use several layers of non-latex gloves when pulling curd to protect hands.
To make curd- milk, rennet, citric acid

Ingredients

• 2 gallons water
• 3 T sagra tuscan salt or kosher salt
• 1 lb fresh mozzarella curd, room temp
• bowl cool water

Preparation

Step 1

In stockpot, place water & enough salt to make it taste like seawater. Bring to simmer.
Chop or break curd into small evenly-sized chunks. Place in bottom of large flat-bottomed stainless steel bowl.
When water begins to boil, ladle enough over curd to just cover. Allow to sit for a few minutes to meld together. Using a wooden spoon, stir mixture until curd is warm enough to be stretched when you lift a portion with the spoon. If it is stringy, the curd is ready to pull.
Using spoon, to hold mass in bowl, pour water away.
CAUTION: HOT
Remove a chunk of melted curd and begin pulling it until the texture is silky. Shape by folding it under itself, creating a round shape of desired size. Pinch it closed between thumb & index finger. Place in bowl of cool water. Continue until all curd has been stretched and shaped.