Chef's Quick Tips: Fresh mozzarella

Chef and caterer Chris Reveron of Bridgeport shows Tina Redwine how to make savory treats.

News 12 Staff

Jul 30, 2019, 2:22 PM

Updated 1,816 days ago


Chef and caterer Chris Reveron of Bridgeport shows Tina Redwine how to make sweet and savory dishes.  
For Mozzarella 
  • 1 pound fresh cheese curds, cold
  • 1 tablespoon kosher salt
  • Hot water (160-165° F)
  • Warm water (90-100° F)
  • Ice water
  1. Cut mozzarella curd into 1-inch cubes. (Cutting the curd while still cold gives cleaner rather than jagged edges).
  1. Place cut curds in a large mixing bowl and pour just enough warm water (roughly 90 to 100°F) to cover the curds. Never pour water directly on top of the curds, but pour water along the sloped side of the bowl to gently envelope the curds. This brings the curds to temperature gradually.
  1. Let stand for a few minutes until the curds warm through. Warming the curds through helps them melt evenly once really hot water is introduced. When the curds are fully warmed, they should go from a firm, tofu-like texture to a softer/mushy texture.
  1. When all of the curd pieces have warmed through, drain the water from the warm curds into a separate bowl and reserve. (This water is the brine for your finished mozzarella. Add 1 tablespoon of salt to the water and stir to dissolve.)
  1. In the bowl of curds, pour hot water 140-150 degrees until it just covers the curds. Let the curds sit for about 2 minutes until they begin to soften and melt. Use a wooden spoon to gently fold the curds over each other in the bowl. When you get one smooth mass, you are ready for the next step!
  1. Keeping the curd mass submerged in hot water, gently pull one end of it away from your body. Imagine you are guiding a hose. Keep as much of the ball submerged under water as possible. (This will keep the curd smooth and silky.)
  1. Once the curd is loosely elastic and stretched, roll one end of the hose until it meets the other end—as if you are coiling a stocking. Then, take the mass in one hand and pass it through your other hand cupped in the shape of a "C".
  1. As the ball completely passes through the C-shaped hand, pinch the smaller ball off from the larger cheese mass (by bringing your pointer finger in toward your wrist).
  1. Immediately put the formed ball into the warm brine solution. Let sit for a few minutes. If there are ragged edges from where the ball was pinched, smooth the edges by running the ball submerged along the inside of the bowl.
  1. Serve and eat as soon as possible! Fresh mozzarella can kept unrefrigerated overnight or for a few days longer in the fridge. Note that refrigeration will cause the cheese to seize up and lose its pillowy softness.
For the Salad Assembly;
  • 2 tomatoes of Choice (I prefer seasonal Heirlooms)
  • Balsamic Glaze (can find already made in stop and shop or whole foods)
  • Seasalt
  • Truffle oil or EVOO (Can find in whole foods or stop and shop)
  • Slice Tomatoes to desired thickness- 2-3 pieces per salad
  • Sliced Mozzarella to desired thickness
Begin to layer tomato- mozzarella until desired stack is reached. Be sure to lightly dress each layer with sea salt and Truffle oil (or EVOO if you prefer). Place stack on center of plate drizzle a bit more Oil of choice and lite sea salt on top. A pinch of cracked black pepper goes really good too!
Chris Reveron
Chef Chris Reveron/Caterer

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