How to Make Mozzarella in 30 Minutes
1. Soak & Season
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
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
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
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
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
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.