Fresh Mozzarella Making

1. Bring 5 pounds curd to room temp (or close).

2. Cut curds to a uniform size (1/2 inch strips for example).

3. In a large bowl, cover curds with hot tap water, rest for 3-5 minutes, stirring gently once to distribute heat evenly.

4. Drain water, and then add hot unsalted water (165º - 175º F) to cover 2” deep. USE A THERMOMETER to measure the water temperature before adding to the curds...you will be rewarded with consistently stretchy curds and not-to-scalding hands.

5. Rest the curds stirring gently every minute or so until they knit together. Flip the mass of curds and rest until soft and melty.

6. Gently lift half the curds, allowing gravity to stretch them. Fold the curd mass in half over your hand and again allow gravity to stretch. Repeat this procedure three to four times until all lumps are gone and the surface is silky smooth and shiny. DO NOT OVERWORK CURDS.

7. Form mozzarella balls with your hands by stretching the curd over itself, and drop into cold tap water salted with 3 tablespoons kosher or sea salt per gallon.

8. Repeat with remaining curds.

Note: Our curds come in ten-pound bags. This recipe is designed for 5 pounds of curds. Repeat this process to make a full ten pounds of Mozzarella.