How to Make Fresh Mozzarella

Fresh mozzarella is easy to make. It is a simple process that yields an amazing item that customers love. Alessandro Spinello and Pasquale Sorrentino of Branca Restaurant in Rochester demonstrated how they make fresh mozzarella in their restaurant at the 2015 Maines Food Show.

You can watch their full Chef Demo:

There are a variety of ways to make fresh mozzarella, they choose to make theirs the classic Neapolitan way.

Their curd of choice: Grande Cheese Mozzarella Curd (Maines Item #003650 – Download Spec Sheet here)

Alessandro and Pasquale regularly use fresh mozzarella on their made from-scratch wood-fired pizzas, as well as caprese salads.
From start to finish, the process takes only 10-15 minutes.

1. Fill a pan with cold water and put aside.
2. Put gloves on and break down the curd into pieces. It’s important to keep gloves on while pulling the mozzarella.
3. Heat liquid mixture of:

  • 2 L water
  • 4 Oz. sea salt
  • 1 Qt milk

4. Add the curd to the liquid mixture while stirring constantly with a large paddle. Be sure to press the paddle against the edges of the pot. Heat the mixture up to a temperature of 140 degrees.
5. Once heated, the pieces of curd will form into one large mass. When you no longer see any knots in the curd, and it has a smooth and even texture, it’s ready to work.
6. Remove the pot from the heat.
7. Twist off pieces of the curd, and begin quickly working into a ball by pushing the curd through into itself and then pinching off the end. Immediately place into the cold water. If the curd begins to harden, just return the pot to the heat source.

If after a day or 2, your cheese becomes too dry, just use the mozzarella in your recipes
Fresh mozzarella should be eaten at room temperature


Q:How long does it last?
A: Fresh mozzarella will stay good for about 2-3 days. It should be stored in the brine.

Q:What’s the difference between mozzarella and burrata?
A: Burratta is made similarly to mozzarella, but is made with buffalo milk. The burrata holds more milk inside, making it a creamier, softer cheese than the mozzarella.

Q: How do you smoke mozzarella?
A: Make the mozzarella the same way, but make into 1 large ball instead of multiple small ones. Then use a regular smoker to add flavor.

Q: Why do you add milk to the liquid mixture?
A: Milk is optional, but the added milk will make a moister mozzarella. Drops of milk will appear when slicing the fresh mozzarella.