Fresh Mozzarella
Recipe type: Appetizer
Courtesy of Pedro Arreaza, market sous chef at FarmTable Kitchen
  • 6.99 pounds mozzarella curd
  • 6 ounces kosher salt
  • 44.09 pounds water
  1. In a large pot, bring water to boil.
  2. Run cheese curd through chitarra, making sure cuts are even. Add salt. Spread throughout curd.
  3. Add boiling water to curd. Use a mixing paddle to work curd.
  4. Make sure curd is constantly moving, using a spoon to stir while stretching curd above the bowl with your other hand.
  5. As soon as water doesn’t feel very hot, dispense with about half of the water, adding new boiling water to the bowl.
  6. Repeat process. Stretch curd as high as you can. Curd will become bubbly, silky and smooth.
  7. (Another step of boiling water may be needed.)
  8. Shape cheese in to ½-pound balls. Once formed into balls (or log) shock it with a briny ice bath and store with leftover liquid.
Recipe by Pizza Today at