Makes 2 pounds
Ingredients6 oz salt 1 gallon water 2 lb mozzarella cheese curd, cut into 1/2-inch cubes
Add the salt to the water and bring to a boil. Remove the pot from the heat. Place the cheese curd in a bowl and pour enough water around the curd to…
Makes 2 pounds
- 6 oz salt
- 1 gallon water
- 2 lb mozzarella cheese curd, cut into 1/2-inch cubes
- Add the salt to the water and bring to a boil. Remove the pot from the heat.
- Place the cheese curd in a bowl and pour enough water around the curd to cover.
- Wearing 2 pairs of gloves, work the curds with wooden spoons by pressing them together into one another. Do this until the shape of the cubes no longer shows. If the curds become too hot, so they nearly melt, work them in a separate bowl. If too cool, raise the temperature of the water back to 170°F. We are looking for the curds to have a bright, shiny sheen and stretch easily.
- Remove the cheese from the water and begin stretching with your hands until the curd is smooth, being careful not to overwork it or the cheese will become tough.
- Maintain the water temperature at a constant 170°F throughout this process, so you can re-dunk the cheese if it becomes too cool and unmalleable.
- Shape the cheese into desired forms. Place each ball into a bowl of ice water to harden and to retain its shape.
- If you wish to further season the cheese, place the balls in a cold brine solution (see note) for 1 hour.
- Hold in water until ready to serve the cheese.
Note: Dissolve 2 pounds of salt in 1 gallon of cold water for the brine.
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