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Rico teaches his new girlfriend to make fresh mozzarella and invites her to family dinner!
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Fresh Mozzarella
2 1/2 pounds mozzarella curd
1/4 cup fine sea salt
12 basil leaves, optional
Thinly sliced prosciutto di Parma, optional
1.Heat 12 cups of water to 120-130 degrees.
2.Cut curd into small, uniform pieces, about1/4-inch dice. It is important that the size of the curds are the same so they melt in the water evenly. Place curds into a large bowl.
3.Sprinkle salt over the curds and pour in enough hot tap water to cover. Mix the salt water and curds together for 1 minute anddrain the liquid. This will season the curds throughout.
4.Pour enough of the heated water over the curds to completely cover. Working with a wooden spoon, mix the curds and water until you see the curds beginning to melt. At this stage use your hands (wear gloves if the water is too hot) to stretch and pull the curds up the back of the wooden spoon, it will look like taffy. Continue to do this until the mozzarella looks smooth and uniform. If the water gets too cold add some more of your hot water.
5.Once the mozzarella has come together and is completely smooth, take a foot-long strip that is 1-2 inches thick and begin to work it into a ball. Place the finished mozzarella in a clean bowl with cold waterto set and hold it. The mozzarella can be served immediately.
6. For an alternative way to serve, take a strip of mozzarella about 6 inches long and stretch it into a rectangular shape and lay it flat on your cutting board. Layer with any filling you would like, such as basil and prosciutto, then roll the mozzarella into a log. Cut into 1 inch slices and serve.
Yield: 2 ½ pounds mozzarella
