Fresh Mozzarella Is IMPOSSIBLE Until You Learn This

Ingredients

• 1 lb Mozzarella Curd (Frozen block, defrost before use)
• 2.5 Tbsp Kosher Salt (Divided: 2 Tbsp for brine, 0.5 Tbsp mixed with curd)
• 2 cups Water (Room‑temperature water for brine)
• 4 quarts Water (Heated to 170‑180°F for stretching)
• 2 Tbsp Fresh Parsley (Chopped, optional garnish)
• 1 tsp Crushed Red Pepper Flakes (Optional heat)
• 1 Tbsp Olive Oil (For tossing finished balls)
• 1 sheet Plastic Wrap (For storing dried balls)

Instructions

1. Defrost Mozzarella Curd

   Place the frozen 1‑lb mozzarella curd block in a bowl of warm water (80‑90°F) and let sit for 30‑60 minutes until fully softened.

   Time: PT45M

   Temperature: 85°F

2. Cut Curd and Prepare Brine

   In a separate bowl, dissolve 2½ Tbsp kosher salt in 2 cups room‑temperature water to make a brine. Tear the defrosted curd into quarters and cut into even pieces using a wire rack or cheese cutter.

   Time: PT10M

3. Heat Stretching Water

   Fill a large pot with about 4 quarts of water and heat to 170‑180°F. Remove from heat and let settle to roughly 175°F before using.

   Time: PT10M

   Temperature: 175°F

4. Salt the Curds

   Toss the cut curd pieces in the prepared brine, making sure each piece is fully coated. Let sit for 2 minutes while you finish heating the water.

   Time: PT2M

5. Stretch and Form Mozzarella Balls

   Wear double gloves. Add just enough hot water (≈175°F) to a stainless‑steel bowl to cover the salted curd and stir gently for 30 seconds to temper. Drain, then add the remaining hot water, allowing the curd mass to come together. Using gloved hands, lift, fold, and gently stretch the mass 2‑3 times. Pinch off small bocconcini balls (≈1‑inch) and larger balls as desired.

   Time: PT10M

   Temperature: 175°F

6. Shock the Mozzarella

   Transfer each formed ball into a bowl of room‑temperature water (≈70°F) for 5‑10 minutes to stop cooking and set the shape.

   Time: PT10M

   Temperature: 70°F

7. Finish, Toss, and Store

   Drain balls, pat dry with a kitchen towel. Toss with chopped parsley, chili flakes, and olive oil if serving immediately. For storage, keep balls submerged in the original brine in the refrigerator, or dry the surface, wrap tightly in plastic wrap, and refrigerate up to 2 days.

   Time: PT5M

Nutrition Facts

Calories

280

Protein

22g

Carbohydrates

2g

Fat

22g

Fiber

0g