Mozzarella starts with whole milk, rennet, and salt. The milk and rennet are used to make the curd. For this recipe, you’ll start with fresh mozzarella curd and stretch it yourself.

You can buy curd directly from Vinnie’s Mootz, and we can ship it. Our curd is made with high-butterfat milk from cows sourced locally around us. Polly-O Gold curd is another option; ask a cash-and-carry distributor or specialty Italian grocer if they carry it.

1. Cut the curd into small pieces and place them in a heat-safe bowl.
2. Sprinkle the salt over the curd. Pour hot water around the sides of the bowl until the curd is covered. The water should be very hot, around 175°F, but not boiling.
3. Let the curd soften, then gently stir until it comes together. Drain the water and add fresh hot water around the sides if needed.
4. Gently fold and stretch the curd until it’s smooth and glossy. Shape it into balls without overworking it.
5. Place the mozzarella in cool water briefly to help it hold its shape. Enjoy it fresh!

The real secret is a delicate hand when stretching!

Vinnie's Mootz
356 Valleybrook Ave
Lyndhurst, NJ 07071
201-468-0117
www.vinniesmootz.com