Freshly Made Mozzarella
by Chef Todd Henderson, Executive Chef of Fred’s
1 lb. fresh curd
Salt to flavor
Break up the curd and place in a bowl.
Add hot water, lightly salted about 90 to 100 degrees.
Let the curds sit in the hot water until they began to soften.
Start to stretch the curd and water mixture with a large wooden spoon.
Stretch the mixture until free of lumps, add more hot water if needed.
Place cheese in ice water to firm along with water from the stretching process.
In the Metro area you can get fresh curd at:
Von Hanson's Meats & Spirits
2390 N. Alma School Road
Milk ‘n More Store
Southwest corner of Broadway and Hardy
5345 N. Seventh Ave.
To Make a Mozzarella Prosciutto Rotolo
1 lb. prepared mozzarella cheese
Prosciutto, thinly sliced
Whole basil leaves
Fresh cracked pepper
Follow method to prepare mozzarella above.
Instead of forming into a ball, press flat and place prosciutto on top followed by basil leaves. Crack fresh black pepper over top and roll together tightly.
Let cool, slice and enjoy!