A Touch Of Garlic's Fresh Mozzarella From Curd ... Recipe

• 2 1/2 lb mozzarella curd
• 1 gal boiling water with
• 3 Tbsp. salt
• 1/2 gal ice water

1. Wash hands thoroughly!
2. In a large bowl crumble mozzarella curd into a second bowl.
3. Slowly incorporate salted boiling water over curd gently folding into itself as it begins to heat.
4. When curd comes together in a single mass, soak hands in ice water to refrigeratefor about ten seconds.
5. When hands are cool, reach into salted warm water bath and lift curd from bowl.
6. Return hands to ice bath as needed as the cheese will be warm when handling.
7. Knead cheese for a few seconds till smooth.
8. Shape into desired size and shape.
9. Place in ice bath till chilled.
10. For same day use, wrap cheese in plastic wrap.
11. Cheese may also be stored in cool water in the refrigerator for later use.
12. Perishability will vary and vacuum sealing extends shelf life dramatically.
13. This recipe yields 2 to 3 pounds of high moisture fresh mozzarella cheese.
14. Description: "(Fior Di Latte)"
15. Yield: 2 to 3 pounds

mozzarella curd, water, salt, gal ice water

Taken from cookeatshare.com/recipes/a-touch-of-garlic-s-fresh-mozzarella-from-curd-62055 (may not work)