Total Steps
3
Ingredients
5
Tools Needed
4
Ingredients
- 2.0 gallons Water
- to taste Salt
- 1.0 pounds Fresh Mozzarella Curd
- 1.0 cup Finely chopped basil(optional)
- 1.0 cup Roasted garlic(optional)
Instructions
Step 1
In a large stock pot, add the water. Add enough <a href="/technique/DPSVTKVY/salt">salt</a> to the water until it <a href="/technique/WDCS6JL5/taste">tastes</a> like saltwater. Bring the temperature of the water up to about 120 to 130 degrees, until the touch of the water is li ke hot bath water. Place a colander in the water. Crumble the cheese curd into the water. Using a wooden <a href="/technique/NX588QBK/spoon">spoon</a>, <a href="/technique/DRM2WPZ4/stir">stir</a> the mixture until the curd starts to pull.
Step 2
Using your hands or a <a href="/technique/NX588QBK/spoon">spoon</a>, pull the cheese until it begins to hold shape.
Step 3
It's like pulling taffy. Do not over pull the cheese because the end product will be rubbery. If the cheese hardens to soon , dip it back in the water and repeat the pulling process. After the desired weight is achieved, dip the cheese in an <a href="/technique/RP8LCDPZ/ice">ice</a> bath. The cheese <a href="/technique/TPWNYF5L/can">can</a> either be <a href="/technique/36R8LV5G/stored">stored</a> in <a href="/technique/DPSVTKVY/salted">salted</a> water or <a href="/technique/LTNN8R88/rolled">rolled</a> in plastic wr ap. If you want to <a href="/technique/PMQVQDJ8/flavor">flavor</a> the cheese, add the <a href="/technique/PMQVQDJ8/flavoring">flavorings</a> during the pulling process. <a href="/technique/DYM522S6/rub">Rub</a> your hands with the herbs and garlic and work them into the cheese.