Hello everyone! Are you all back into your regular routines now that the holidays are over? As fun as they are, I’m always relieved when we can bid December goodbye. I welcome the new year and the changes it may bring, don’t you?
For me, January is all about organizing, and everywhere you look you are bombarded with organizing ideas, and I love it. These last few days you would have found me organizing the pantry, cleaning, and last but not least, finishing up the dresser so the Grands can have a bit of drawer space when they visit instead of making their room look like The Children’s Place threw up in there. I’ll show you all of that in future posts (the dresser and pantry, not the throw up).
But for now, I want to share with you how easy and fun it is to make mozzarella. Every year my friend hosts a mozzarella making party at her home. This year she had a huge turnout with over 40 people, many of whom made their own cheese, but some were just like me and we were casual observers.
There are lots of recipes available online, but I find many of them a bit too complicated. Some of them instruct you to make your own curd, which is fine if that’s what you want to do, but if you want the easy way, try this recipe.
There are tons of ingredients and they’re super complicated.
J/K. Here’s what you’ll need:
Fresh mozzarella curd
That’s it. Where do you get the curd you might ask? If you have a store nearby that makes their own cheese, they’ll usually sell you some curd. If not, maybe you should move? Seriously, is life worth living without a good Italian deli nearby. I think not.
If you insist on living in a world without pancetta and olives, you can get the curd online here.
Back to the ‘how to’.
Cut the curd into pieces.
Now you need to soften it up a bit.
Heat a pot of water until very hot (160 degrees to 170 degrees). Add some salt according to taste. Fill a large bowl with ice water and place it nearby, and put the curd in another large bowl and add enough of the hot water to cover the curd.
Let the curd soften for around 3-4 minutes, drain the water and add another batch of hot water and soak for an additional 3 minutes while stirring. Now gather it into a ball of your desired size and fold and pull it until elastic. This process take around 5 minutes and the water may burn your hands a bit so think about wearing gloves if you’re sensitive. If the curd gets stiff just dip it back into the hot water for a second. Whatever you do, don’t overwork it, unless you like rubbery cheese.
To make a ball, just fold the cheese under into itself, wrap in plastic (optional) and place in the bowl of ice water.
You’re done! Easy right? Who knew?!
Have you ever made cheese? I tried it once and it was a fun thing to do and is a great idea for a get together around the holidays. You can make an amazing antipasti plate using this delicious cheese along with some roasted peppers, olives and aged salami. Yum!
I almost forgot…like most cheeses, this is best served at room temperature and eaten within 1 week for best taste. Keep covered with salted water in refrigerator.