From the 2012 Artisan Cheese Festival cooking demonstrations. These blintzes were beautiful and delicous—the golden blintze sitting on a bed of vivid green chive sauce with a sprinkle of purple chive flowers for garnish.
Hand-Stretched Fresh Mozzarella
John Franchetti, Chef/Owner, Rosso Pizzeria
Makes 2 half-pound mozzarella balls
1 lb mozzarella curds*
64 oz water
3 oz salt
ice water bath
Bring the water and salt to a boil.
Create an ice water bath in a medium sized bowl to cool the freshly made mozzarella balls.
Crumble up the mozzarella curds into small pieces. Place curd into a bowl large enough so the curd can be covered with water with plenty of room to work the curd. Add enough boiling water to cover the curd.
Begin to stir the curd slowly with a wooden spoon using a folding technique. The curd will begin to melt together after a couple minutes. Use a spoon to lift the curd out of the water. When the curd begins to look like taffy, it is time to form the balls. (If making Burrata, this is the point where you roll it out. See recipe on other side.)
Wearing gloves to protect your hands from the hot water, lift a bit of cheese out of the water and tuck it inward into itself to create a ball the size of a tennis ball. Drop the mozzarella ball into the ice water to ensure it holds its shape. Repeat to make a second ball.
Cheese can be stored in the refrigerator in milk (take out of the ice water and submerge it in milk to store).
Let cheese come to room temperature before you slice and serve. It is extra delicious drizzled with extra virgin olive oil and a sprinkle of salt and pepper.
*Source fresh mozzarella curds through a quality cheese shop.
