I’d never made fresh cheese until last year. Now that I have kids I am prone to try new things that aren’t just kitchen things, but can be fun for all of us. Making fresh cheese is one of those things that you might think is incredibly hard, and I discovered is incredibly easy, so I am really happy to share these tricks. There will be more fresh cheeses made on season 2 of “Extra Virgin” so stay tuned.
Yields: 1 lb / Prep time: 10 minutes / Cook time: 1 minute
*Can be found at specialty stores and online.
1Add 2 tablespoons salt to 4 cups simmering water.
2Chop the cheese curd and add to a large bowl. Pour the simmering water over the chopped curds.
3Use 2 wooden spoons to push the curds together to make one ball. Move the ball around in the water for roughly 1 minute so it can become pliable.
4While wearing thick dishwashing gloves, remove the curd from the water and pull it into a long cord and fold it back onto itself. Do not overwork the cheese or it will become tough.
5Pinch off the mozzarella to create balls and tuck the end under each ball for a neat appearance.
6Place the mozzarella into a bowl of cool water.
7Store in the salted water you used to soften the curd.
Book your private eventInquire about our catering services and off-site productions. Call or email us for rates and availability. |
Events ScheduleReserve tickets for one of our dinners or check if by any chance we are coming to cook close to where you are. |
