Fresh Mozza-Rella

I’m going to teach you two ways to make your own mozzarella.

One’s easy if you’re in North America, even easier if you’re on the East Coast: Stretching Mozzarella from curd. The other’s slightly more difficult but can be done anywhere there’s raw milk. The payoff? Beautifully seasoned, fresh, warm Mozzarella—one of the best things ever.