How to Make Fresh Mozzarella

Cut and melt the curd, then you correctly pour the water around it (not directly over it). After the exact amount of salt is added, there's the stretching. Chef Pasquale Langella of Tutto Italiano in East Hampton show us how to make fresh mozzarella.

How to Make Fresh Mozzarella Pasaquale Langella: Basically I learned it when I wasI started learning this when I about 13 years old. My grandmother used to do it. She was an expert in cheese and mozzarella bread outside of Naples and I was the naughty kid that I wanted to know everything. And so she passed it on to me. Helen Guererra: Very popular, people know about it. They come from all over just to come in at Pasta Mozzarella. Pasaquale Langella: This is a curd. I’m brining and cutting it. And I will put it right through so that it’s easy to melt. As you could see, it’s very easy to cut through those. When I put this water on this, now I put the water directly on the curd. Now, it comes the lift, you lift this up slowly, back in and now we’re going to put some water again, the same process. You never it directly on it, as you could see it right now if I show you, it’s already melting. Okay now we going to see the difference. This is going to be the special all little it because I have to do it in one shot. This is going to be a good mozzarella. Put it back in. Here we go. Now, to beI know exactly how much salt. This is the amount that I put on it but now, I have to feel the water one more and I put it here. Now, I’m going to start stretching it. And I believe it’s ready. This is the hardest part. It is crucial that we keep the temperature always at the same level. Don’t try this at home because you got to have bigger hands. Inside of the mozzarella has to be very tight and the people see it is. And this is the leftover, done. Gentlemen, have a taste so you realize why it’s so hard to do it. Anything that you make from the inside, everything has to be made with love. You can never fail.