Mozzarella Making!

I wanted to share these pictures from our most recent cooking class with you. This past Saturday we had 14 people come spend a few hours at Del Posto and learn to make mozzarella at home. It was incredibly fun to watch everyone stretch and pull their way to to delicious fior di latte and burrata. Check out the pics below.  

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Want to make some mozzarella at home? Follow these instcutions, and check out this helpful video from Rynn Caputo ofCaputo Brothers’ Creamery.

Ingredients and Supplies

Caputo Brothers Creamery Cagliata (curd)
Large, non-reactive mixing bowl (for stretching)
4 quart pot of water (heated to around 190 F)
Small bowl (fingertip bowl with cold water)
Wooden spoon, preferably with a flat, wide end
Container for storing cheese, filled with ice cold water
Finely ground sea or kosher salt

Step 1: Allow the frozen Cagliata to completely thaw before using. Tip: Once the curd is thawed it should be used right away. You can thaw your container on your counter in a bowl of cold water for around 4 hours.

Step 2: Remove the mass of Cagliata from the container and place in the large mixing bowl, breaking the mass up into quarter-sized pieces using your hands or a knife.

Step 3: Sprinkle about 1 to 2 tablespoons of salt, per pound of Cagliata, over the pieces and mix thoroughly. This step is optional if you prefer to make the cheese without salt or if you plan to age the cheese. Remember, you can always add salt after the cheese is made if you prefer.

Step 4: Heat water to around 180 -190 degrees Fahrenheit.

Step 5: Carefully pour the water over the Cagliata in the mixing bowl. You should have enough water to just cover the curds completely.

Step 6: Gently stir the Cagliata for a few seconds to allow the curds to heat through.

Step 7: 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 8: 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.

Step 9: Continue step 7 and step 8 until the curds start to make a taffy-like, shiny mass of cheese. The goal is to have 80% of the curd bits incorporated into the mass before you start to form the cheese. (Aged cheeses should be stretched to 100%) Tip: Keep using your “finger tip” bowl to stay cool and work as quickly as possible!!

Step 10: Once all of the curd pieces are incorporated, form the taffy-like mass into 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. 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.

Step 11: Gently drop the ball into the storage container of cool, unsalted water and allow the cheese to cool for a few minutes.

Step 12: For immediate consumption, remove the balls of cheese from the container and slice, or serve in any manner you’d like. Alternately, you may store the cheese in the storage container in the refrigerator for up to 3 days if necessary.

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