The Art of making Fresh Mozzarella

1) Slice or cube curd into similiar size pieces, no thicker tha 3/4". Place in large bowl or tub to "cook".
2) Heat water to 160F-165F.Carefully pour water around sides of bowl, not directly on cheese, to avoid scalding. Continue to add water until curd cheese is completely covered.
3) Using paddle, stir gently. Try to keep curd slices seperated so that the water temperature is equally absorbed. Allow cheese to rest for approximately 5 minutes. Discard 2/3 of the water. Repeat step 2.
4) Insert paddle under curd. Stretch curd over paddle working a small section at a time, until texture is smooth.
5) Stretch curd, then shape into desired shapes and sizes. To set shape, place in cool water. For added flavor, transfer to brine solution (salted water) 20-30 minutes or until desired level of flavor is attained.
To Make Curd Roulades: After stretching the curd, remove a 24oz piece from the water. Roll warm cheese out to a 24"x12" rectangle. Spread with your signature filling. Cut rectangle in half horizontally. Roll each half tightly. Then slice into 1/4"-1/2" slices.

Mozzarella Curd