Forming Fresh Mozzarella Cheese from Curd

Forming Fresh Mozzarella Cheese from Curd
Seven steps to making Wisconsin fresh
mozzarella from fresh curd
Follow these simple steps to enjoy the finest and
freshest mozzarella. Soon you’ll be feasting on the
sweet, milky goodness that comes from using only
fresh milk from Wisconsin.
Outdo Ordinary®
Step 1
Remove fresh mozzarella curd from refrigerator two to three
hours before working. Fresh mozzarella curd should be room
temperature to work. Only remove the amount of curd that
you are going to use.
Wrap remaining curd tightly in plastic wrap. Curd should be
stored at 35˚F and has a shelf life of 30 days from the date of
production.
Step 2
Heat water in a large stock pot from 165˚-170˚F degrees.
Using water that’s too hot will drive the butterfat out of the
fresh mozzarella.
Step 3
Cut the curd into small cubes approximately 3/4-1/2 inch in
size. It’s essential to cube into consistent sizes. Inconsistent
sizes will result in curd melting at different rates.
If forming larger sized balls of mozzarella, the curd can be cut
into 1/2 inch slices. This takes longer for the curd to melt, however
is more efficient and the end product has less butterfat loss.
Place cubes or slices into large stainless steel bowl.
Add salt in the proportion of 1/4 pound for every ten pounds
of curd.
Step 4
Mix curd and salt well, then add enough water at 165˚-170˚F
to cover the curd.
Let sit for 2 minutes to temper the curd. This is called the
“first cooking”.
Do not agitate the curd while it’s in the water as this causes
the loss of butterfat and yield.
Step 5
Drain 1/3 of the water from the bowl and replace with fresh
hot water at 165˚F. This is called the “second cooking”.
Gently draw the curd together with a wooden spoon for
5 minutes or until the desired consistency is reached.
Step 6
Mold curd into forms such as balls, logs or braids. During this
molding process, it is important to fold the curd into itself to
seal it.
Try not to overwork the curd as this will make the finished
product tough and chewy.
Step 7
Place the formed balls into an ice-water or cold water bath to
cool for 10-15 minutes.
If more flavor is desired, salt can be
added to the water bath.
After the cheese is cooled, it can
be eaten or stored in a salt brine
solution and should be used within
a few days.
©2015 WMMB, Inc.
www.EatWisconsinCheese.com
Outdo Ordinary®