Behind the Recipes
Fresh Pulled Mozzarella by Chef Todd English
Makes 6 servings
INGREDIENTS:
1 lb. mozzarella cheese curd
2 gal. of water
Kosher salt as needed
PREPARATION:
1. On the stove top, bring a large saucepan filled with 2 gallons of water to a slow simmer, approximately 140 degrees.
2. Salt water until it "tastes like the sea."
3. While waiting for the water to boil cut the curds into small pieces.
4. Once at a simmer, remove the water from the stove and ladle over the curds just enough to cover.
5. Stir the curds with a wooden spoon until the curds begin to pull, working quickly to obtain a smooth texture.
6. Take off some of the cheese and fold over itself creating a racquetball sized ball.
7. Pinch the bottom between your thumb and index finger and place in ice water.
8. Repeat until the cheese is finished.
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