| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | four 3-to-4-ounce balls |
Ingredients
- Kosher salt
- 12 ounces fresh mozzarella curd
Instructions
- Heat a pot of water until very hot (160 degrees F to 170 degrees F). Add a generous amount of salt. Place a large bowl filled with ice water nearby. Put the curd in another large bowl; add enough hot water to cover the curd.
- Let the curd soften, about 3 minutes, then gather it into a ball and hold it over the water; fold and pull it like taffy until elastic, about 5 minutes, dipping it back into the hot water if it gets stiff. Don’t overwork the curd, as this will make your finished cheese rubbery. If the water cools too much, simply pour it off and add more of the hot water. When soft and smooth, divide the curd into 4 portions and form each into a ball.
- Plunge the mozzarella balls into the bowl of ice water and let cool.
- Slice and eat!
- Serve the fresh cheese at room temperature. Refrigerate leftovers, covered with salted water, for up to 1 week.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 83 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 14 mg |
| Sodium | 310 mg |
Reviews
Everyone is crapping on this recipe. I have never made curd but I do know if you use curd without a high milkfat content the mozzarella will come out pretty tasteless. 5-6 % milk fat will give you very rich mozzarella. Some cheese curds are rather difficult to make and require a lot of prep so what’s the problem with buying a good quality curd. An Italian deli taught me how to make it from curd and within a month my cheese was noticeably better than theirs! Instead of just “shocking” the hot cheese in cold salt water, bind the salt to the uncooked curd. Then when you get the curd hot, strece it, ball it and put it in cold water. Like he says, don’t over work it or it will get too rubbery.
very simply and fast recipe,thanks
Anonymous I would like your recipe
I wouldn’t tell people “I made this cheese” if I purchased the Curd. For those who have commented about making Curd. IT IS EASY. You only need Citric Acid (powder or granules) and pectin. You can buy both online and you will have all you need to make Cheese for years. You also need fresh milk.. Stay away from Super Homogenized. It is very easy to make and a lot of fun. I also bought Cheese Salt which is just salt (as far as I could tell). It is added near the end to add flavor. Skip this recipe and You Tube making Curd
Are we really going to call this a recipe?
Calling this a recipe is akin to purchasing a frozen dinner and following the
directions to heat it up and then calling it a recipe. I mean if that’s the case then
I’ll just make a recipe for one of those hungry man dinners and call it:
“Greg’s simple ‘full course’ meal PLUS dessert in less than 5 minutes”
Calling this a recipe is akin to purchasing a frozen dinner and following the
directions to heat it up and then calling it a recipe. I mean if that’s the case then
I’ll just make a recipe for one of those hungry man dinners and call it:
“Greg’s simple ‘full course’ meal PLUS dessert in less than 5 minutes”
this is the same as saying ‘how to make sliced bread”…step one: buy a loaf, step two: cut it into slices…
Appalling recipe – waste of time. This isn’t cooking, you may as well just buy a ball of mozzarella
This isn’t cooking. It’s called buying, and kneading. Where’s the actual cheese making?!
I wish the video was attached, As far as curd, he didn’t tell you how to make it because it is just another ingredient that you can purchase, as explained in prior postings. You can make your own curd but it requires a few ingredients that you can not get a regular grocery store. Google “curd making” for instruction. I personally just go to my local deli/cheese case at my grocery store and get it. I don’t recommend getting over a pound at a time because it will make more than you can eat while it is still fresh. I might suggest you save the water you used it the first step to pour over your mozzarella after it is made for storage purposes in the fridge. Eat within 3 days to guarantee freshness. I gave this a 3 rating only because the video wasn’t available.
Wow. I am so disappointed in Tyler…especially since it said, “if Tyler can do it, anybody can”…well, only if we have the information! Thanks to Darkstar & Nilly, now I know where to begin, and that just isn’t here.