Preparation info
  • Makes about

    500 grams

    • Difficulty


Appears in

Mozzarella is a member of the family of “pulled curd,” or pasta filata, cheeses. It was traditionally made with milk of water buffalo (bufala), but cow’s milk is also common. Mozzarella curd (made from milk that is treated with a coagulating agent to separate the curds, which are then drained) is sold in blocks. The cheese-maker washes and softens the curd in very hot water, then kneads it until the texture is smooth and elastic, and the curd is soft enough to shape into balls