How to Make Mozzarella from Curds: Maddie's Recipe

Posted by Maddie on August 19, 2011 at 12:35 AM

How to Make Mozzarella from Curds

Note: One of my tasks today at Artisanal was to use what I remembered from my Master Class. I had to make a handout on how to make mozzarella. On the second day of the two-day intensive course, I had a mozzarella making class taught by Holly Cruz. We started from curds. A lot of people in Artisanal's mozzarella class last week wanted the step-by-step recipe so here it is reproduced below. It tastes really good. If you decide to try this recipe, please let me know how it goes! I know you won't be disappointed.


1. Large block of curds

2. Boiling water (149 degrees Fahrenheit)

3. Ice bath

4. Salt

5. Whole milk (if desired for storage)


1. Wooden spoon

2. Knife

3. 3 large bowls

4. Plastic containers (to store curd)

5. Cutting board

6. Measuring cup

7. Pot and lid


1. Setting up your station: Create an ice bath in a container you can easily stick both your hands in (1/3 part ice, 2/3 part cold water)

2. Use your knife to cut 1 inch by 1 inch cubes of curd on the cutting board and put in large bowl

3. Let water boil to 149 degrees while you are cutting the curd into cubes

4. Add ¼ cup of salt to the bowl with cubed curds. Add more or less as desired.

5. Indirectly pour 149 degrees Fahrenheit water onto curds in bowl

6. Use your wooden spoon to stir and strengthen curds into a lined, stringy texture. The curds should now look shiny and like plastic. Stretch for about 10 minutes over the large bowl filled with shiny curd and hot milky water.

7. Use the wooden spoon to raise a portion of the curd and knead it into a ball. Surface should be smooth.

10. Place the ball now into the ice bath for 5 minutes maximum.

11. Repeat for the rest of the curds but continue making sure no mozzarella ball is left in the bath for more than 5 minutes.

12. Take out the balls that have been in the ice bath for 5 minutes.

13. They can be eaten now but you can store the cheese in a plastic container filled with milk or water. Store in whole milk to make the mozzarella taste extra creamy.

Categories: Cheese, Artisanal, Maddie

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