Mozzarella Stretching Instructions

Ingredients:
Fresh mozzarella curds (found in the deli cheese cooler)
Kosher salt
 
Equipment needed:
1 pot of boiling water
2 stainless steel bowls (one for stretching and one for the ice bath)
1 large slotted spoon
 
Directions:
Begin by rinsing the whey off the curd. Cut curd into small (jellybean size) pieces. Place in a bowl allowing curd to warm slightly.

 To the pot of boiling water, add the kosher salt to taste (approximately 1/2 C. per gallon of water.) When the water is at a full boil, you are ready to start.

Take both stainless steel bowls. Fill one with water and ice, and place to the side. In the second bowl, put the desired amount of curd. Pour the heated water over the curd, enough to cover completely and let sit for 2 minutes.

When the curd begins to “knit” or melt together, take large spoon and gather the curd to the side of the bowl. Lift the curd out of the water and stretch and fold GENTLY 2 or 3 times until the curd begins to become completely smooth and shiny. 

Pull the curd back out of the water and form into balls, knots or your desired size or shape.
Taste it for desired saltiness and texture (more kosher salt can be added to the water). You have now made cheese!

 
Take the finished ball and place it in the ice-water bowl and allow mozzarella to cool (approximately 10 minutes). Take advantage of the quality of freshness and serve immediately.
 
To store the finished cheese, place with water from the ice bath in an air tight container and refrigerate or roll cheese in plastic wrap and twist ends like a piece of candy and refrigerate.
 
The cheese will last for 3 or 4 days when stored properly.