Preparation info

  • Difficulty


Appears in

Fresh mozzarella is fun and easy to make. Just start with fresh curd, which can be purchased online at You may also be able to buy it locally from a store that makes its own fresh mozzarella.


To stretch and form the balls, fill a large bowl with very hot water; it should feel like a hot bath, approximately 120°F. Add a generous amount of salt. You want it to be about as salty as ocean water (in fact, mozzarella used to be made with fresh seawater). Place a second large bowl filled with ice water nearby. Drop 12 ounces of fresh mozzarella curd into the hot salted water and when it softens, fold and pull it like taffy. Don’t overwork the curd, as this will make your finished cheese rubbery. If the water cools too much and the curd begins to harden, simply pour off the water and add more hot water. When soft and smooth, divide the curds into 4 portions and form each into a ball. Plunge the mozzarella balls into the ice water to cool. Store in the refrigerator, covered in cold salted water, for up to 1 week.