Home / Recipes / HAND-PULLED MOZZARELLA
Shared recipe
HAND-PULLED MOZZARELLA
Yield: 4 lb curd Method: Pasta filata Fresh mozzarella with clean milk flavor and tender pull. Stretch at 145°F, shape into rounds, brine lightly for service.
Sign in for kitchen toolsIngredients
No ingredients listed for this shared sheet.
Method
1
Heat curd in 175°F whey until pliable.
2
Stretch and fold until smooth and glossy.
3
Shape into 4 oz rounds; shock in cold salted water.
4
Hold at 38°F; use within 48 hours for best texture.
Comments
No comments yet — be the first.