Pulling+Fresh+Mozzarella

=**Pulling Mozzarella Prep**=



1/3 container mozzarella curd 1 Tbsp kosher or sea salt
 * INGREDIENTS:**

3 bowls
 * EQUIPMENT:**
 * Large, non-reactive mixing bowl (for stretching)
 * Small bowl (fingertip bowl with cold water)
 * Medium bowl with room temperature water for cheese

4 quart pot of water (heated to around 190 F) (2 kettles will be set-up for you) Wooden spoon, preferably with a flat, wide end


 * Watch the demo of Ryn Caputo pulling mozzarella**
 * Pulling Mozzarella**


 * Steps to Creating Your Mozzarella**


 * Step 1:** Remove the mass of curd from the container and place in the large

mixing bowl, breaking the mass up into quater sized pieces using your hands or a

knife.


 * Step 2:** Sprinkle about 1 Tablespoons of salt over the pieces and use your hands to mix thoroughly.


 * Step 3:** Heat water to around 170-180 degrees Fahrenheit.

NOTE: You should have enough water to just cover the curds completely.
 * Step 4:** Carefully pour the water over the curd in the mixing bowl.


 * Step 5:** Allow to sit for 1 minute. THEN gently stir the curd from one end of the bowl to the other for a few seconds to allow the curds to heat through. Pull the pieces together slowly as you do this.
 * TIP: GO SLOW WHEN STIRRING**


 * Step 6:** Use the paddle/spoon to bring up a mass of curds from the water. You should notice that the curds are starting to meld together.


 * Step 7:** After dipping your hand into the small “finger tip” bowl, use your fingers to gently hold the curds on the paddle as you allow the mass to stretch under its own weight.

TIP: The cold water bowl will keep you fingers cool as you work with a very hot product.

mass of cheese. The goal is to have 80% of the curd bits incorporated into the mass before you start to form the cheese.
 * Step 8:** Continue step 7 and step 8 until the curds start to make a taffy-like, shiny

Tip: Keep using your “finger tip” bowl to stay cool and work as quickly as possible!!

small balls. You can accomplish this by using your right hand to take one end of the mass out of the water while leaving the other end submerged.
 * Step 9:** Once all of the curd pieces are incorporated, form the taffy-like mass into

While making a “C” with your thumb and index finger on your left hand push the mass into the “C” and squeeze the “C” completely closed until you feel the cheese start to break. Lastly, use your index finger on your right hand as a hook to slide under the ball of cheese now sitting on top of your left hand and rip off the ball of cheese.

Carefully transfer the ball of cheese into the palm of your hand.

allow the cheese to cool for a few minutes.
 * Step 10**: Gently drop the ball into the medium bowl of room temperature, unsalted water and

consumption.
 * Step 11:** Fresh: Remove the balls of cheese from the container and slice for immediate