The Art of Pulling Fresh Mozzarella - fresh water

Method

• In a 4 quart pot bring 2 quarts water to a boil.
• Pour in the salt and let dissolve.
• Slice the curd as thinly as possible and place in a large mixing bowl.
• Pour the hot water over the curd until it reaches about 1-inch over the curd.
• With a wooden spoon, begin moving the curd around until it begins to melt.
• Pour off the hot water and begin lifting the curd and pulling it gently to remove any fibers or bumps.
• Once the curd is smooth, begin shaping it into balls.
• Place the balls in the saline for 5 minutes.
• After 5 minutes remove the curd and place in 2 quarts of fresh water.
• Serve immediately.
• Keep at room temperature until finished using.
• Refrigerate the rest.
• Last up to 1 week.
• 2 quarts water
• 1 pound salt
• In a 4 quart pot, bring the water to a boil with the salt.
• When the salt is dissolved, cool the water down to use.
• Do not place the cheese into the hot saline.