Mozzarella Cheese - Dallas News |

Mozzarella Cheese

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1 pound fresh mozzarella curd

2 ounces fine sea salt

4 cups water


· Cut cheese curd into 1 inch cubes

· Place in mixing bowl

· Use 2 cups of luke warm water and pour over curd to bring to room temperature

· Bring the other 2 cups to a temperature of 170 degrees F.

· Add salt to tempered water

· Strain room temperature water from curd in mixing bowl

· Pour 170 degree water over room temperature curd

· Let stand for 3 minutes

· With a wooden paddle or large wooden spoon, slowly stir and flip the curd over itself until it starts to come together

· Continue this process until all curd it together

· Star pulling curd by raising paddle and letting curd slowly drip back down into water

· Repeat until curd becomes smooth, together and has shine

· While still in warm water, roll cheese together into several small balls. About 6 ounces each

· Then place in ice bath

· Let rest in ice bath in refrigerator overnight.

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