


	View Cart

	Search

	Home
	Shop All Products
	Store News & Events
	History
	Hours & Directions
	Ordering & Shipping Info
	Recipes
	Partners On The Strip
	Purchase Gift Cards
	Penn Mac Blog
	Contact Us

Pennsylvania Macaroni Co
2010-2012 Penn Avenue
Pittsburgh, PA 15222

The Art of Making Fresh Mozzarella Cheese

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.

Linda in Georgia called and wanted us to pass on this tip for making mozzarella, she stumbled on this when she had to freeze
her curd or else it would have spoiled...(she said you can freeze curd for up to a year!)
After she took the curd out of the freezer, she soaked it for about 3 days in the refrigerater in a salt water brine.
Her words were... IT WAS THE BEST MOZZARELLA SHE EVER HAD!!!!
Thank you, Linda

Mozzarella Curd