A Touch Of Garlic's Fresh Mozzarella From Curd - ...
- 2 1/2 pounds mozzarella curd
- 1 gallon boiling water with
- 3 tablespoons salt
- 1/2 gallon ice water
Wash hands thoroughly! In a large bowl crumble mozzarella curd into a second bowl. Slowly incorporate salted boiling water over curd gently folding into itself as it begins to melt. When curd comes together in a single mass, soak hands in ice water to chill for about ten seconds. When hands are cold, reach into salted hot water bath and lift curd from bowl. Return hands to ice bath as needed as the cheese will be hot when handling. Knead cheese for a few seconds until smooth. Shape into desired size and shape. Place in ice bath until chilled.
For same day use, wrap cheese in plastic wrap. Cheese may also be stored in cold water in the refrigerator for later use. Perishability will vary and vacuum sealing extends shelf life dramatically.
This recipe yields 2 to 3 pounds of high moisture fresh mozzarella cheese.