Advertisement
Making Mozzarella Cheese
Appears in
The technique illustrated above is used when making Mozzarella.
Break or chop the curd into small pieces. Place the curds in a stainless-steel bowl and pour hot salted water at 82–85°C (180–185°F) over them.
Working with both hands under the water, stretch and pull the curd.
When the curds are softened, smooth, and elastic, shape and smooth them into balls.
Refrigerate the finished mozzarella in the liquid in which it was made, or marinate in olive oil, with added flavorings if desired.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title