When using a large bundle of Losurdo’s Bel Capri Curd, make sure to cut off smaller, more manageable pieces, which will be easier to work with. The curd should be cut into rectangular pieces approximately 3” x 2”. It is now time to slice it into small uniform pieces, approximately 1⁄4” to 1⁄2” thick. These slices can be achieved by pushing the curd through a curd slicer, which is known as a chitarra in Italian. If you do not have a chitarra, the same results can be achieved by slicing the curd with a knife. Once the curd has been sliced, it should be placed in a large stainless steel or approved food grade plastic bowl.
Begin to slowly add water that has been preheated to between 175 and 180 degrees into bowl containing the curd. Make sure to pour the hot water around the side of the bowl until the curd is completely covered. Also, avoid pouring the hot water directly over the curd.
Using a paddle, gently stir the curd as you would pasta; try to keep the curd slices separate, this will allow the curd slices to warm more evenly. Now let the curd rest for 5 minutes. After the rest period, discard 2/3’s of the water from the bowl.
Repeat procedure from step 2 by covering curd with heated water again that is between 175 and 180 degrees. Remember to pour the hot water around the sides of the bowl and not directly over the middle of the curd. At this point, the curd should be coming together into one mass.
Now using your paddle, gently press curd to one side of the bowl. This will help to knit the curd together. Using your paddle as a leverage, place underneath the curd mass and begin lifting it out of the water, with your free hand, begin stretching and pulling the curd over the paddle. Continue working the entire curd mass the same way. Next begin folding the curd over itself to ensure a uniform cook. Work the Curd until it has smooth appearance, and a tender texture is achieved.
Once the texture of the cheese has been achieved, lift the curd from the water and give it a gentle stretch. Allow the curd to stretch into a longer and more workable piece. Then place the curd back into the water.
At this point work form one end of the curd and tear off individual pieces. These individual pieces can be made into Mozzarella with different shapes and sizes. Make sure to alternate ends when breaking off individual pieces to shape, this will ensure a consistent final product.
Now place finished Mozzarella into a separate bowl of cold water. The cold water will stop the cooking process and help set the shape of the Mozzarella. The Mozzarella should sit in the cold water until it firms up. Larger Mozzarella will require more cooling time then the smaller ones.
For added flavor, transfer the freshly made Mozzarella into another bowl of salted water (Brine) until desired flavor is achieved. You can make simple brine by whisking a pound of salt into a gallon of cold of water. The general rule is that larger Mozzarella will require more time in brine then smaller mozzarella.
After removing the Mozzarella from the brine, wrap it up in stretch wrap. Your freshly made Mozzarella is now ready to be enjoyed and is at its optimum level for direct eating. It can be eaten on its own or used in a wide variety of delicious recipes. Any remaining Mozzarella should be refrigerated. Remember Mozzarella is best when served at room temperature.