Mozzarella Demo + Bar Recipe

Prepare milk and culture

Pour 8 cups whole milk into a large stainless steel pot. Slowly heat the milk over medium-low heat, stirring occasionally to prevent scorching. Heat to 88°F (31°C). Remove the pot from direct heat briefly if necessary to avoid overshooting.

Add culture

Sprinkle 1/4 tsp mesophilic culture evenly over the surface of the milk and let rehydrate 1 minute, then stir gently but thoroughly for 1 minute to incorporate. Cover and allow milk to ripen for 30–45 minutes at ~88°F (31°C).

Add rennet

Dilute 1/2 tsp liquid rennet in 2 tbsp non-chlorinated water. Gently stir the diluted rennet into the milk with an up-and-down motion for about 30 seconds. Stop stirring and cover. Let the milk sit undisturbed for 30–45 minutes until it sets and you get a clean break (curd splits cleanly when cut).

Cut and rest the curd

Using a long knife or curd knife, cut the curd into 1-inch cubes. Let the cut curds rest for 5 minutes to firm slightly.

Cook the curds

Slowly heat the curds to 105°F (40°C) over 10–15 minutes, gently stirring occasionally to keep curds separate and to encourage whey expulsion. Maintain gentle heat — do not agitate aggressively.

Drain whey

Line a colander with cheesecloth (optional) and place it over a large bowl or in the sink. Pour curds and whey into the colander to drain. Reserve about 1–2 cups of warm whey (keep at ~110°F / 43°C) if you have it — this can be used to reheat curds later.

Press and salt the curds

Gather the curds into a ball and press gently to expel more whey. Break curds into large pieces, transfer to a bowl, and sprinkle 1.5 tsp kosher salt over them. Fold gently to distribute salt. Let the curds sit 5–10 minutes to absorb salt.

Heat curds for stretching (stovetop or microwave method)

Microwave method: Place curds in a microwave-safe bowl. Pour enough hot water (or reserved whey) at ~170–180°F (75–82°C) into a separate container and ladle hot water over curds to heat them. Microwave the curds 1 minute on high, drain off excess liquid, stretch with a spoon or gloved hands — if still cool, microwave another 30–45 seconds. Stovetop method: Heat hot water/whey in a pot until 170–180°F (75–82°C). Place curds in a colander and ladle hot water over them until curds are hot and surface is glossy and pliable. Use gloves for handling.

Stretch and shape

When the curd is hot and pliable, fold and stretch it repeatedly — pull it like taffy, fold it back on itself, and repeat until smooth, shiny, and elastic (about 3–7 minutes). If curd cools and becomes rubbery, reheat briefly in hot water or microwave. Form the cheese into balls (bocconcini) or one larger ball. For small balls, pinch off 2–3 oz portions and shape into smooth spheres.

Cool and store

Place shaped mozzarella into a bowl of cool water (ice not necessary, just cool) for a few minutes to set the shape. Transfer to lightly salted water (1/4 tsp salt per cup water) if not serving immediately and refrigerate for up to 24 hours. Best served the day it’s made.

Prepare tomatoes and basil

Slice or halve heirloom tomatoes and arrange on a serving board with fresh basil leaves. Drizzle tomatoes lightly with extra-virgin olive oil and a pinch of flaky sea salt and cracked black pepper.

Plate mozzarella

Tear or slice the fresh mozzarella into rounds or pull-apart pieces and place centrally on the board. Drizzle the mozzarella with extra-virgin olive oil and a light sprinkle of flaky sea salt and cracked black pepper.

Add cured meat and bread

Fan prosciutto slices beside the cheese and tomatoes, and arrange sliced crusty bread or crostini for guests to build bites.

Finish with accents

Drizzle balsamic glaze over the tomatoes and a small amount over the mozzarella if desired. Add small bowls of marinated olives and a drizzle of honey for a sweet-salty option. Garnish the board with remaining basil leaves.

Serving recommendation

Serve the mozzarella at room temperature for best flavor. Encourage guests to sample combinations — mozzarella + tomato + basil + olive oil (classic), mozzarella + prosciutto + honey (savory-sweet), or simple mozzarella on bread with olive oil and flaky salt.

Sanitize equipment before use. After making cheese, soak pots and utensils in warm water to remove milk residue before washing. Save leftover whey for baking or simmering grains; refrigerate or discard within 3–4 days.