Homemade Mozzarella Cheese

Guys it was only a matter of time before I did. I’ve made my own cheese, soft mozzarella cheese! I’m teaching an Italian class to my culinary school kids at their weekly camp, and I thought what’s more Italian than mozzarella. So I set out to do it for the first time myself. J has made fresh mozzarella many times, so this is his recipe I’m sharing with you today. It’s all but three ingredients; mozzarella curd, salt and water. You can find mozzarella curd at your local cheese shop or grocery store that has their own cheese shop. Most Italian grocery stores will have it as well. If you like me have researched how to make your own mozzarella from scratch, then you know that almost all recipes like this one require citric acid and rennet. These are the necessary ingredients when making the curd itself, which then becomes the cheese. The recipe is just as easy, but most food markets don’t sell those items, so if you’re interested you may need to order them online, but since I didn’t have time to wait for the ingredients to ship, I choose to make it from the curd.

 I know you’re probably thinking that 1/4 cup is too much salt, but it is actually necessary in the preserving process, as well as taking the curd into its soft cheese form. Plus, you’re not actually using the entire amount in the cheese itself, it’s just to salt the water, so if you do prefer mozzarella on the saltier side go ahead and a bit more, but I find that this amount brings out the cheese’s natural flavors perfectly.

 I will be honest with you, this recipe was a total flop the first time I made it. It never came together, and the curd just became warm curd. I realized that perhaps the curd was too cold, so the second time around I allowed the mozzarella curd to sit until it reached room temperature {about 30 to 40 minutes}. Now it was a culinary success. With a bit of kneading and few extra spoonfuls of hot water, the curd became the mozzarella ball of cheese we all know, and love.

 J had told me mozzarella is best eaten warm, but since I had never tried freshly made mozzarella until now, I totally understand what he meant! Atop a piece of crusty bread drizzled with balsamic vinegar and fresh basil, it is delicious, but it is also just as good simply sliced warm. Seriously, warm freshly made mozzarella is amazing. It’s actually a bad thing that I’ve learned to make it, and that it is so easy to do. Just think homemade pizza, from total scratch! I think I just got myself another mozzarella recipe in the works. I can see this recipe becoming a Sunday project staple in some kitchens. I mean if it’s snowing outside, what better way to get over the blues with some freshly homemade mozzarella cheese.

 Are ready to become a cheese maker? Okay, let’s do this.

Homemade Mozzarella Cheese 

Ingredients {Makes 1 lb}

16 oz – Mozzarella Curd {at room temperature}1/4 cup – Kosher Salt

Recipe 

Fill a medium pot with water and salt, bring to a rolling boil. In the meantime, cut curd into 1/4 inch cubes and place into a large bowl.

Pour hot water about halfway up curd, and let sit for 3 minutes. Place 4 kitchen safe latex gloves on the hand that will be kneading the cheese, this will prevent burning when dealing with the hot water. Add a bit more water, about 3/4 of the way up. Gather it into a ball, fold and pull it like taffy until slightly elastic. If it becomes too stiff dip it back into the hot water. After a few strokes, with the gloved hand gently begin kneading the curd. Don’t overwork the curd, as this will make the finished cheese rubbery. If the water cools too much, pour it out and add a bit more hot water in order to knead a smoother ball.

Place mozzarella onto a clean board, knead just a bit to make a soft and smooth ball. Pinch edges together and tuck underneath. This will be harder to do with warm mozzarella. {If you want a perfect ball, place the finished knead mozzarella ball into an ice bath. Remove and let cool. It will harden fairly quickly.}

Slice and serve immediately. If using later, refrigerate in an air tight container covered with salted water up to 1 week.