How to Fresh Stretch Mozzarella Recipe
- 2 pounds cheese curds
- 1/3 cup plus 3 tablespoons kosher salt, divided use
- Allow curds to warm at room temperature about 30 minutes.
- Cut curds into 1/2-inch thick slices. Place in a large mixing bowl.
- Dissolve 1/3 cup salt in 1 cup very hot tap water. Pour salt water over curds in bowl.
- Meanwhile, heat 12 cups water in a large saucepan to 165-175°F. Pour enough hot water over curds in bowl to cover them. Using a wooden spoon, stir, and then draw together into one mass. Let rest 2 to 3 minutes until curds begin to soften and melt.
- Using a 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.
- Fill another large bowl with 1 gallon ice-cold water. Stir in 3 tablespoons salt. (A few ice cubes are fine to keep it cold.)
- To form mozzarella balls, use double-gloved hands to gather the melted curd mass. Fold it over onto itself and quickly pinch off a handful of smooth curd. Drop into bowl of cold salt water to set.
- Repeat with remaining curds.
- Enjoy immediately or place in an airtight container, covered completely with cold salt water, and chill. Keeps up to 1 week.