How to make amazing homemade Mozzerella!

So for all of you clapping for Tinkerbell out there, it's working.....I am really close to landing a job at Artisanal Premium Cheese Center. Terms are in negotiations! So keep clapping, praying or sending out good vibrations into the groovy universe!

Last night performed as a teaching assistant for our Hands on Mozzarella class! It was so much fun and the guy that taught the teacher, Chris made it so fun! It was way less formal than the majority of the classes at Artisanal. I got a pre-class lesson and then assisted the classes mozzarella making for 2 hours.

Chris was kind enough to let me take home the leftover curds so I could show James too. We took pictures of the process too!

If you are going to attempt this here is a list of things you will need:

Mozzarella Cheese Curds (2 pounds)
(Most Wholefoods or high end grocery stores sell these, call first to ask OR crank the google machine to find many places you can order from online)

Kosher salt (2 tablespoons or to taste)

Freshly Ground Black Pepper (1 tablespoon or to taste)

Olive oil (2 tablespoons)

2 Liters hot simmering water

1 cup tepid tap water

Equipment
Wooden Spoon

Metal Bowl

1. Chop up those curds! There is no right amount of curd to start with- I suggest one and a half handfuls. The curds look and feel like firm tofu. You want to chop the curds into small cubes (does not need to be meticulous). The idea is to get the curds small so that the hot water can it melt evenly.

2. Place curds in Metal Bowl and season. You want to keep the curds huddled in one side of whatever size metal bowl you are using. They should be in a pile. You can add any seasoning you want. Some people don't like using any salt, those people are not me. I like salt, pepper, olive oil and cracked pepper too. 

3. So now add that tepid water. The reason for this is that you want that tepid water to temper the super hot water so that the mozzerella doesnt just melt and turn into soup.  After the tepid water you will want to carefully add the hot water until all the curds are covered. When you add the hot water try to pour the bulk of it on the bare part of the pot. Again this is just an effort to not overly melt the curds.

4. So this is the hardest part- you must wait for avout 5-7 minutes and not touch the curds. Leave them alone and let them soften and melt. Once they are melted gently use your wooden spoon to re-gather those curds in a pile in the corner of the bowl. Be careful not to smooch the curds or press them too hard, it will force more butterfat (AKA yummy taste) out of the cheese.

5. Time to knead those curds! Place the hot cheese lump in you hands. Knead the cheese into the middle using your two thumbs. The idea is to form a lump of beautiful cheese so just start folding that cheese in on itself over and over again.

5. After a while all those curds will start to look like one piece of cheese! Make a C shape with your hand filled with the cheese, use your other hand to tuck in the under pieces of the mozz and presto you have beautiful homemade cheese.

 

 

This is amazing and makes a great party activity too! Have fun and make some pizza, or slice it up with basil and tomatoes. Oh and hey- if you havent yet don't forget to vote in this week's cheese poll!