Cheese 101 by Doma’s Italian Market

We visit Doma's Italian Market in Dunmore where Dominick schools us in Italian cheeses.  We also learn how to make homemade mozzarella cheese.

Mozzarella
by Edye Schneider

1. First you need cheese curds. Cheese curds are solids that form when rennet or acid is added to milk. You must separate the solids (the curds) from the whey (the liquid) in order to make cheese from milk. You can make this yourself or find a supplier who sells curd. Once you have the curds, you can start the mozzarella-making process.
2. Next, in a large stainless steel bowl break up the cheese curds into small equal sized pieces.
3. Then, warm the curds to room temperature by pouring slightly warm water around the curds.
4. Next, pour hot water (165 degrees) around the curds and let them rest between one and two minutes. Be careful not to pour the water directly onto the curds but around them. This helps the curds heat at an even pace. After a few minutes, the entire curd should be warmed. You can check to make sure the middle is the same temperature as the outside by pulling apart a small piece of the curd.

5. Once the curd is easily stretchable through and through, use a wide wooden spoon or flat wooden spatula to spin and gently encourage the curd in the bowl until you have one uniform mass.

6. To form your mozzarella balls, you'll need to do it quickly and keep the temperature of the cheese high. If the temperature starts to cool too much, return the cheese into hot water -- 165 degrees or as hot as your hands can stand it. The heat will help keep the cheese malleable, and will allow you to shape the cheese without overworking it. This will result in a silkier, smoother final product.
7. Stretch the curd by letting the curd stretch downward over the spoon with its own weight, into a wide ribbon. Keep doing this until it becomes satiny looking. Then you roll the ribbon up like a croissant and push it through your hands to form a ball.
8. Once you've formed the mozzarella into your desired shape, put it in slightly salted cooled water. Once cooled, the cheese is ready to be served.  Eat it as soon as possible!