… was easy! We did, however, start with already-made cheese curd. This can be purchased from a deli that makes their own mozzarella and saves you time.
- Break up the cheese curd by hand into smaller pieces and lay in a single layer in a 3-4 inch deep bowl or pan.
- Heat a large pot of salted water (salted to taste like the sea) to 180 degrees.
- Pour the water over the cheese curds to cover by 2-3 inches. Stir with a spoon a few times and let sit for a few minutes to allow the curd to soften.
- Put clean, waterproof gloves on your hands to protect them from the hot water.
- Pick up handfuls of the warm, soft curd and smooth it gently in your hands to get rid of any bumps. This will only take a minute or so for a small batch. Do not overwork it.
- Once all of the curds are smooth – let them rest for a few more minutes in the water.
- Now your mozzarella is ready!
At this point you can form it into small or large balls, slice and serve! Italians do not refrigerate fresh mozzarella. They prepare it, or purchase it from a deli, the day they will use it and let the cheese sit in its water until ready to serve. Refrigeration makes the cheese more chewy and rubber-like. So if you make this at home, make a small batch and use it the same day.
Was there a difference? Let me tell you, you haven’t tried mozzarella until you have it fresh, warm, and straight from the pot the moment after it is ready. The mozzarella’s texture was softer and smoother than store-bought fresh mozzarella. The taste was fresh, creamy, and delicious. Smoothing and working the cheese curd in the pot reminded me of melted mozzarella dripping from a yummy pizza slice.
You can use this mozzarella on baguettes, pizza, in salads, or serve as little balls on an antipasti plate. The only thing you can not do is shred it. If you do not have the means to make fresh mozzarella, find a cheese counter or deli that makes it fresh daily and try some. Buy a small amount and eat it warm and fresh before refrigeration. I have one word – yummy.
This mozzarella is lower in sodium than store-bought, processed mozzarella. It can be made from cheese curds from low-fat milk to reduce fat and calories. Like all cheese, is high in fat and saturated fat. The good news is that fresh mozzarella has 40 less calories per serving, half the sodium and about one third less fat compared to hard cheeses like cheddar. It is a good source of calcium, protein, and vitamin A. When used in moderation, fresh mozzarella certainly earns its place in a balanced diet.