Now you might say it’s because I was raised in Wisconsin, but I claim there are few things that add that extra “umph” to any dish or dinner like a good cheese, and if you haven’t had fresh cheese, then add that to your bucket list. We’ll cross it off in about as much time as it takes to read this post!
With Italian food at the peak of popularity right now, few cheeses have the buzz that fresh mozzarella does. Whether it’s piled on our favorite pizza, cascading in a classic Caprese, or artfully worked into our antipasti, it’s always one of the first things to disappear from the table. While there are some spectacular products available at most of our neighborhood markets, few of them measure up to freshly made mozzarella.
Curd is the Word
Even if you’ve never dabbled in cheese making, you are likely aware that cheese is simply a means of preserving milk. Before the convenience of refrigeration entered our everyday lives, we were forced to get creative when it came to stretching our food supply. It is estimated that the first dairying and cheese-making goes as far back as the 7th century BCE! Today the process doesn’t differ much from what it started as: we separate the solids in milk (curds) from the liquids (whey), in a process called coagulation, and preserve these solids often through salting or drying.
Now books have been written on this, and making your own curd is achievable and fun at home, but today, we’re here to learn how to make delicious fresh cheese without devoting quite that much time to the process. If you are interested in an intro to curd making, check out this post from TCB where we teach you to make your own farmers cheese!
Our process starts with purchasing a quality fresh curd. A quick internet search will reveal that it is not at all out of reach. Caputo Brothers Creamery sells an excellent product that you can have shipped to your door, fresh, vacuum sealed, and ready to go at your convenience. It is that easy to get, and it freezes spectacularly well for as much as a year. If you have the time, asking around at some local specialty markets is sure to yield some surprising results as well.
Once we’ve acquired our curd, the hardest part is out of the way. From here it’s simple tools you’re sure to have around the kitchen, and a small chunk of your time.
Homemade Mozzarella
What you’ll need:
- Curd (1lb. ~ish)
- Knife & cutting board
- Mixing bowls (at least one heat proof)
- Wooden spoon (2 if possible)
- Sauce pot (large enough to heat 2-3 quarts of water)
- Ladle
- Water
- Nitrile or Latex Gloves (optional but helpful)
- Thermometer
Let’s get cheesy:
1. We begin by heating water on the stovetop in a pan. Our target is 180 degrees Fahrenheit. This is going to be what transforms our lumpy curd into our silky Mozzarella.
2. As the water is heating, we can slice our curd. We are simply looking for manageable sized pieces, and to expose more surface area of the curd to the hot water in order to help shape it. I cut my curd into 1/4 to 1/2-inch slices, and then in half down the middle.
3. Next, place the curd (I work with no more than 1/2 pound at a time) in the heatproof bowl, and fill the other bowl with cold water (as cold as your tap goes is fine) to prepare to shape. Place these next to one another, and when it’s reached 180 degrees, place the pot of water with the bowls, wooden spoon, and ladle alongside.
4. When we’re ready (a double layer of disposable gloves helps here), we begin ladling the hot water over the curd pieces gently until they are just covered, and begin stirring and folding them over one another gently as the water melts the curd. At this point, I will also add a couple large pinches of salt to help lightly season the finished product.
5. As the curd begins to melt together into a solid mass, we continue to gently stir, stretch, and fold until it is heated through and workable. Add more hot water if this isn’t happening in the first 30-90 seconds of working the curd in the hot water. Using a spoon is fine if the water feels too hot, though it does cool as it melts the curd, and you’ll find that with gloved hands it quickly gets to the point at which you can work it with your hands, dipping into the water and gently stretching and folding as you go to keep it warm and malleable.
6. After only a couple minutes of working, when we’ve achieved an evenly heated, smooth, and workable mass, we can begin to form our mozzarella balls. To do so, make an “OK” gesture with your non-dominant hand, and begin to press the melted curd upward through the circle you’ve made with your thumb and index finger as shown. When you’ve achieved the size you’d like, pinch off the ball of mozzarella, and place it in the bowl of cool water, molding it slightly if needed to achieve a nice shape.
7. When you’ve shaped all your curd (relatively quickly to avoid any cooling and reheating), and the shaped pieces are cooled enough to hold their shape, you can remove them from the cool water. From here you can use them right away, or store them in the refrigerator in cool water, or dry, for later use. Whatever you do, do not resist the urge to sprinkle a still-warm piece with salt and olive oil and taste the fruits of your labor.
8. Last but not least, share this cheese with some people you love (or you want to love you). The simpler the preparation, the better!
Well, there you have it! In under 30 minutes, you’ve made what is likely some of the best cheese you’ll ever taste. This is a fantastic way to elevate a dinner party, or simply have some fun with the family.
Stay tuned for a follow up post where we dabble in Stracciatella making and join our brand new fresh Italian cheese-making class this July. We are offering it twice:
- Hands-On Mozzarella and Ricotta Making Wednesday, July 16 at 6pm
- Hands-On Mozzarella and Ricotta Making Saturday, July 26 11am
