Related: How to make the most of your mozzarella
Fresh mozzarella is the go-to choice for many cheese lovers and a must-have for pizzeria operations that emphasize high-quality, housemade ingredients. It boasts a fresh, milky and slightly acidic taste and a soft, moist texture and is often enjoyed at room temperature. Here’s a quick go-to recipe for making your own fresh mozzarella for pizza, calzones, appetizers and all kinds of other entrees or side dishes featured on your restaurant’s menu.
Ingredients:
- 10 lbs. curd
- 1/2 cup kosher salt
- warm water 90 degrees
- large metal bowl
- hot water 160 degrees
- Stock pot
- Cool brine
- dough tray
- Thermometer
- Wooden dowels
Directions:
To make the mozzarella cheese, presoak the curd in the large metal bowl with warm water (90 degrees) and kosher salt. (You can probably do this ahead of time.) Once the curd is warmed through, transfer to the large stock pot and begin to pull the curd until it comes together as one big mass. Gently fold the curd until it is smooth and silky. Pull small pieces of cheese off the mass and shape into a ball. Place into the dough tray with cool saltwater brine. Allow to cool slightly and ENJOY!
