Fresh Mozzarella

1. 1

   In a large stock pot add the water and enough kosher salt until it tastes like saltwater.

2. 2

   Bring the water to a simmer and remove from heat.

3. 3

   While waiting for water to boil, the mozzarella curd needs to be shaved with a sharp knife into thin layers and set aside in a large bowl.

4. 4

   When water is ready, ladle over the shaved curd, just enough to cover.

5. 5

   Allow curd to warm before you begin forming your mozzarella.

6. 6

   Using a wooden spoon, stir the mixture until the curd begins to pull (you should have a string like effect).

7. 7

   Work quickly with the curd to achieve a consistent silken texture.

8. 8

   Hold the cheese in the bowl with wooden spoon and pour off excess water.

9. 9

   Take the cheese in your hands and begin to fold under itself creating a round shape of desired size.

10. 10

    Pinch between your thumb and index finger, place fresh mozzarella in a bowl of cool water, continue this process until all the fresh mozzarella is formed.

No additional tips available.