The Art of Pulling Fresh Mozzarella

1. 1

   In a 4 quart pot bring 2 quarts water to a boil.

2. 2

   Pour in the salt and let dissolve.

3. 3

   Slice the curd as thinly as possible and place in a large mixing bowl.

4. 4

   Pour the hot water over the curd until it reaches about 1-inch over the curd.

5. 5

   With a wooden spoon, begin moving the curd around until it begins to melt.

6. 6

   Pour off the hot water and begin lifting the curd and pulling it gently to remove any fibers or bumps.

7. 7

   Once the curd is smooth, begin shaping it into balls.

8. 8

   Place the balls in the saline for 5 minutes.

9. 9

   After 5 minutes remove the curd and place in 2 quarts of fresh water.

10. 10

    Serve immediately.

11. 11

    Keep at room temperature until finished using.

12. 12

    Refrigerate the rest.

13. 13

    Last up to 1 week.

14. 14

    2 quarts water

15. 15

    1 pound salt

16. 16

    In a 4 quart pot, bring the water to a boil with the salt.

17. 17

    When the salt is dissolved, cool the water down to use.

18. 18

    Do not place the cheese into the hot saline.

* Per serving · 4 servings · Values may vary.

No additional tips available.