How to Make Mozzarella in 30 Minutes

By Food & Wine
Updated May 01, 2017
© Tara Fisher
Manhattan chef Sal Lamboglia tells how to transform rubbery cheese curds into warm, tender, milky mozzarella in 30 minutes. The technique demonstrated here requires only three ingredients: water, salt and high-quality curds like the kind made by Caputo Brothers Creamery ($17 per lb.; saxelbycheese.com).
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1. Soak & Season

Photo © Tara Fisher

In a heatproof bowl, soak 2 pounds of mozzarella curds in lukewarm water for 10 minutes to bring them to room temperature. Drain the water. Season the curds with 2 tablespoons of kosher salt and toss.

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2. Warm

Photo © Tara Fisher

Heat 2 quarts of water to 170°. Slowly pour the water around the edge of the bowl until the curds are completely submerged; be sure not to pour the water directly on the curds.

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3. Melt

Photo © Tara Fisher

Let the curds stand in the hot water, without stirring, until they begin to lose their shape and melt together. This will take about 1 minute, and the water will become cloudy.

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4. Strech

Photo © Tara Fisher

Using 2 wooden spoons or spatulas, pull the curd up from the bottom and fold it over onto itself until it’s smooth and silky and forms tender strands, about 3 minutes.

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5. Form

Photo © Tara Fisher

Pull a fist-size piece of warm curd and shape it into a ball by stretching and tucking it under and into itself. Pinch off the ball and drop it into a bowl of warm water. Repeat with the remaining curd.

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6. Serve

© Tara Fisher

Slice the mozzarella and serve with tomatoes, fresh basil, a drizzle of olive oil and a sprinkling of sea salt and pepper. Or wrap the mozzarella balls in plastic and refrigerate for up to 3 days.

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