Fresh Mozzarella

Step 1

Prepare the curd: Slice the mozzarella curd into thin pieces and place them in a large, non-reactive bowl. Set aside.

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Step 2

Set up the buttermilk: Pour the buttermilk into a separate container and keep it near the bowl of curds.

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Step 3

Heat the salted water: In a medium saucepan, bring the water to a boil. Add the salt and return to a boil. Keep the water very hot, but do not allow it to continue boiling and evaporating—this can cause the brine to become too salty.

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Step 4

Stretch the cheese: Pour the hot water over the sliced curds and let stand for 45 seconds. Using two wooden spoons, gently push the curds together in the center of the bowl. Lift the cheese from underneath, allowing it to stretch back down into the water. Repeat this process until the cheese becomes smooth and elastic.

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Step 5

Form the mozzarella log: Remove the cheese from the water and begin shaping it into a log by folding the edges under. Work out any air pockets to create a smooth surface. Wrap the cheese in cheesecloth and soak it in the buttermilk with fresh basil.

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Step 6

Cool the cheese: Set aside until the cheese has cooled and is ready to slice.

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Step 7

Serve: This cheese is best enjoyed the day it’s made and is especially delicious while still slightly warm. Slice and serve drizzled with your favorite olive oil.

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• Extra Virgin Olive Oil Castello di Ama
• Olive Oil Nunez De Prado
• Manni Olive Oil
• Frescobaldi Laudemio Extra-Virgin Olive Oil

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