Mozzarella Fior di Latte

Mozzarella Fior di Latte
Recipe by Chef Pasquale Sorrentino
Servings
10lb
Servings
10lb
Mozzarella Fior di Latte
Recipe by Chef Pasquale Sorrentino
Servings
10lb
Servings
10lb
Ingredients
Servings: lb
Units:
Instructions
  1. Put the curd in a big pot and break it into small pieces and add the milk. Reserve.
  2. In a separate pot dissolve the salt in the water and heat the water in a separate pot until it reaches the boiling point.
  3. Pour the solution into the big pot with the curd and milk, place it on medium high and stir the curd with a clean wooden paddle.
  4. Continue stirring the curds until they begin to form a thick mass. Continue to work the curd with the wooden paddle, turning and stretching the curd, until the liquid reaches 140 F.
  5. Switch off the fire and keep working the Fior di latte, pressing the mass against the pot walls and stretching until it reaches a homogenous consistency.
  6. Using your hands, gather up a small mass of the curd, fold it to form small ball shape, and using your thumb and pointing finger pinch, or “mozza,” the piece off and place in ice water.
  7. Continue until all of the cheese is formed. Store refrigerated up 5 days.
Recipe Notes

Watch our Chef Demo video on making fresh mozzarella here