Print Print Recipe  Fresh Mozzarella Cheese     • salt   • 2
gallons water   • 1 pound Fresh Mozzarella Curd   • 1 cup finely
chopped basil   • 1 cup roasted garlic   In a large stock pot,
add the water. Add enough salt to the water until it tastes like
saltwater. Bring the temperature of the water up to about 120ø
to 130ø , until the touch of the water is like hot bath water.
Place a colander in the water. Crumble the cheese curd into the
water. Using a wooden spoon, stir the mixture until the curd
starts to pull. Using your hands or a spoon, pull the cheese
until it begins to hold shape. It's like pulling taffy. Do not
over pull the cheese because the end product will be rubbery. It
is like you are pulling taffy. If the cheese hardens to soon,
dip the cheese back in the water and repeat the pulling process.
After the desired weight is achieved dip the cheese in an ice
bath. The cheese can either be stored in salted water or rolled
in plastic wrap. If you want to flavor the cheese, add the
flavorings during