House Pulled Mozzarella Recipe

Salt and Chill

Place the shredded or torn mozzarella curds in a large bowl. Sprinkle the kosher salt evenly over the curds and gently fold to distribute. Cover and refrigerate for 15–20 minutes while you prepare the stretching bath so salt can begin to penetrate the curds.

Ice Water Bath

Fill a medium bowl with 1 cup of ice water and set aside. This will be used to stop the cooking/stretching process and firm the cheese after pulling.

After stretching (see stretching directions), transfer pulled mozzarella immediately into the ice water bath for 1–2 minutes to cool and set the shape. Remove, drain well, then place on a clean board. Drizzle with 1 tablespoon extra virgin olive oil, sprinkle with freshly cracked black pepper to taste, and if using, fold in torn fresh basil or sprinkle crushed red pepper. Serve warm or at room temperature.

Prepare Stretching Bath

In a wide, shallow saucepan, bring 6 cups of water to a simmer over medium heat. Stir in the 1.5 teaspoons citric acid (or 1/4 cup white vinegar alternative) until dissolved. Maintain the water temperature at 170–185°F (77–85°C) — it should be very hot but not boiling.

Dissolve Rennet

Dissolve 1/4 teaspoon granulated rennet in 2 tablespoons of non-chlorinated water. Stir gently and let sit for 1–2 minutes. The rennet solution should be clear; if using liquid rennet, use the equivalent measure.

Begin Heating Curds

If using fresh curds (recommended): Cut larger curds into 1–2 inch pieces so they heat evenly. Place the lightly salted curds into a heatproof bowl. Pour about 1–2 cups of the hot citric-acid water from the saucepan over the curds to raise their temperature. Test a curd by pressing it with a spoon — it should be warm and slightly firm but not fully stretchy yet.

Add Rennet & Final Heat

Add the dissolved rennet to the curds and gently fold for 30–60 seconds to distribute. Return the bowl to the hot stretching bath (or pour hot water over them) to bring curds up to 135–140°F (57–60°C). Heat just until curds are hot enough to stretch — when a piece pulled with a spoon begins to melt and become elastic rather than crumbly.

Stretching and Pulling

Using heatproof gloves or a slotted spoon and tongs, remove a portion of curds from the hot bath. Working quickly but carefully, fold and stretch the curd. Pull it into ropes and fold back on itself repeatedly until smooth and glossy, about 1–3 minutes per portion. If the curd cools and becomes rubbery, return it briefly to the hot bath to reheat. Continue until all curds are combined into one or more smooth pieces of pulled mozzarella with an elastic texture.

Troubleshooting Texture

If curds remain crumbly and don't stretch, heat the bath slightly and fold in a small amount of hot water while kneading; ensure the curds reached at least ~135°F. If the cheese becomes greasy, you overheated it — cool quickly in ice water and gently rework when cool, or accept a softer texture.

When the cheese is hot and supple during the stretching stage (before the final ice bath), fold in torn basil leaves or sprinkle red pepper flakes and fold gently 2–3 times to incorporate. Be quick so the herbs keep some freshness and the cheese remains glossy.