Homemade Fresh Mozzarella

Homemade Fresh Mozzarella
Staff Writer
Homemade Fresh Mozzarella

Luca Bella Restaurant

Homemade Fresh Mozzarella

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, Pork Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher

Daily value:



  • Fat 3g 5%
  • Carbs 2g 1%
  • Saturated 1g 6%
  • Sugars 2g
  • Monounsaturated 1g
  • Polyunsaturated 0g
  • Protein 8g 16%
  • Cholesterol 12mg 4%
  • Sodium 621mg 26%
  • Calcium 59mg 6%
  • Magnesium 6mg 1%
  • Potassium 74mg 2%
  • Iron 0mg 0%
  • Zinc 0mg 2%
  • Phosphorus 113mg 16%
  • Vitamin A 26µg 3%
  • Thiamin (B1) 0mg 1%
  • Riboflavin (B2) 0mg 7%
  • Niacin (B3) 0mg 0%
  • Vitamin B6 0mg 2%
  • Folic Acid (B9) 9µg 2%
  • Vitamin B12 0µg 5%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 0%
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