earlier this month i wanted to plan a little date night in for phillip and me and was inspired when my coworker sue told me about a creamery in pennsylvania that offers mozzarella-making kits and instructions. no sooner were the words out of her mouth than i had placed my order for a pound of our very own curds.
you want to know the most interesting thing i learned about making mozzarella? that once you have the curds, it really doesn’t take long at all! rynn takes you through the mozz-making process step by step in an adorable online video you get access to once your curds arrive. to echo her suggestion, i highly recommend pouring yourself a drink, kicking back, and simply watching the process first before diving in to make your own. rynn is charming and entertaining and informative all at the same time and really does give you deep insight into cheese and, of course, mozzarella.
once we felt prepared, we inched our aprons and shred our curds and boiled our water and sprinkled our salt and got to work. the process, again, really isn’t too difficult, and i ultimately think the most important step is getting your water hot enough. i don’t know that ours was because our mozz balls were a little lumpy and not as smooth as i think they could have been. however, it was still a fun time watching those curds clump together and then pulling them with the spoon for that picturesque waterfall effect. i mean, i think they look pretty good for first-timers!
so now that we had our fresh mozzarella available, how did we enjoy it? well, we sliced up one of the balls and enjoyed it on its own, and some things just taste better when you make them yourself. next up that night were individual pizzas with our lovely mozz plopped on top. each bite was super cheesy and super delicious. then, we paired the mozz with some fresh tomatoes, basil, and vinegar for a little caprese salad. how gourmet!
if you like cooking and you like cheese, please order yourself some curds and join in on the fun. it was a delightful evening in and almost makes me feel like i’m right in italy alongside the experts. almost. 🙂