Homemade Fresh Mozzarella

Homemade Fresh Mozzarella
Luca Bella Restaurant


  •   2-3 pounds mozzarella curd
  •   2-3 teaspoons kosher salt, as needed
  •   Extra-virgin olive oil, for serving
  •   Fresh basil leaves, for serving
  •   Sliced tomatoes, for serving
  •   Roasted red peppers, for serving

Making fresh mozzarella at home is easy and fun! And why not? Beyond making pizza dough from scratch, there's nothing more satisfying, and it's the logical next step for the do-it-yourselfer. Try this recipe from Luciana Crosa, executive chef at Luca Bella Restaurant in Aventura, Fla.


It may help to set up a bowl of ice water to cool your hands occasionally while shaping the curd.


Heat water in a large pot to 170 degrees. Place the curd in a mixing bowl and cover it with hot water (leave some in the pot since you'll need fresh hot water again later). Work the curd with a wooden spoon toward you until it melts into one large ball, about 2-3 minutes. Drain the milky water and cover with fresh hot water.

Add 1 teaspoon of kosher salt to every pound of curd used. Stretch the mozzarella, pulling but not tearing it for about 3-4 minutes. Shape the mozzarella as desired and serve warm topped with extra-virgin olive oil, fresh basil, sliced tomatoes, and roasted red peppers.


Note: The easiest place to find mozzarella curds is either in cheese shops or online — search for "mozzarella curds."


Calories per serving:

69 calories

Dietary restrictions:

Low Carb Sugar Conscious, Low Potassium, Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 49g 75%
  • Carbs 38g 13%
  • Saturated 19g 97%
  • Sugars 30g
  • Monounsaturated 9g
  • Polyunsaturated 1g
  • Protein 126g 252%
  • Cholesterol 193mg 64%
  • Sodium 9,941mg 414%
  • Calcium 945mg 94%
  • Magnesium 91mg 23%
  • Potassium 1,181mg 34%
  • Iron 1mg 5%
  • Zinc 5mg 30%
  • Phosphorus 1,803mg 258%
  • Vitamin A 420µg 47%
  • Thiamin (B1) 0mg 20%
  • Riboflavin (B2) 2mg 109%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 1mg 26%
  • Folic Acid (B9) 136µg 34%
  • Vitamin B12 5µg 81%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 5%
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