Homemade Fresh Mozzarella Recipe

Mar 15, 2012 @ 3:57 PM
Posted by Luciana Crosa, Special Contributor

Nutrition

Cal/Serving: 223
Daily Value: 11%
Servings: 16

Low-Carb
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	17g	26%
Saturated	9g	47%
Carbs	2g	1%
Fiber	0g	1%
Sugars	1g	0%
Protein	16g	32%
Cholesterol	56mg	19%
Sodium	808mg	34%
Calcium	359mg	36%
Magnesium	16mg	4%
Potassium	80mg	2%
Iron	0mg	2%
Zinc	2mg	14%
Vitamin A	679IU	14%
Vitamin C	9mg	15%
Thiamin (B1)	0mg	2%
Riboflavin (B2)	0mg	12%
Niacin (B3)	0mg	1%
Vitamin B6	0mg	2%
Folic Acid (B9)	7µg	2%
Vitamin B12	2µg	27%
Vitamin D	0µg	0%
Vitamin E	0mg	2%
Vitamin K	3µg	4%
Fatty acids, total monounsaturated	5g	0%
Fatty acids, total polyunsaturated	1g	0%

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Homemade Fresh Mozzarella

Luca Bella Restaurant

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.

INGREDIENTS

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

DIRECTIONS

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.