How to Fresh Stretch Mozzarella Recipe

How to Fresh Stretch Mozzarella

Serving Size Varies

Nothing is fresher or more fun than mozzarella stretched at home!


  • 2 lbs Metropolitan Market cheese curds
  • 1/3 cup plus 3 Tbsp kosher or sea salt, divided
  • Water
  • Instant-read thermometer
  • Food-safe clean gloves (2 pairs)
  • Wooden Spoon
  • 2 large mixing bowls
  • Large saucepan for heating water


  1. Allow curd to warm at room temperature for about 30 minutes.
  2. Cut curd into 1/2-inch thick slices. Place in a large mixing bowl.
  3. Dissolve 1/3 cup salt in 1 cup of very hot tap water, then pour the salt water over the curds in the bowl.
  4. Meanwhile, heat 12 cups of water in a large saucepan to 165-175°F. Pour enough hot water over the curds in the bowl to cover them. Using wooden spoon, stir then draw together into one mass. Let rest 2-3 minutes until curds begin to soften and melt.
  5. Using wooden spoon, gently stretch the curd mass by lifting up from the center and letting the weight of the warm mozzarella and gravity do the work. Repeat this process two to three times until all lumps are gone and the surface is silky smooth and shiny. DO NOT OVERWORK CURDS or the cheese will be rubbery.
  6. Fill the other large bowl with 1 gallon of ice-cold water; stir in 3 Tbsp of salt. (A few ice cubes are fine to keep it cold.)
  7. To form mozzarella balls, using double-gloved hands, gather the melted curd mass. Fold it over on itself, and quickly pinch off a handful of smooth curd. Drop into the bowl of cold salt water to set.
  8. Repeat with remaining curds.
  9. Enjoy immediately, cut into slices, or use in your favorite recipe. Or, place cheese in an airtight container, covered completely with the cold salt water, and chill, covered for up to 1 week.
  11. Add fresh mozzarella to pasta dishes, salads, and appetizers.
  13. Arrange tomato slices on a platter. Sprinkle tomatoes with salt and pepper and drizzle with Met Market Balsamic Vinegar and Met Market Extra Virgin Olive Oil. Top with slices of fresh mozzarella and fresh basil leaves. Serve as a salad or on crostini as an appetizer.

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