At Piancone's, we are committed to crafting homemade mozzarella the same way our ancestors did…making it fresh daily in our store, using only the finest ingredients.

Making Fresh Mozzarella at Home

To make fresh mozzarella, you must start with the best curd available. At Piancone's, we are very lucky to have POLLY-OGOLD, considered one of the finest mozzarellas on the market today.

TOOLS NEEDED:
Rounded bottom stainless steel pan
Wooden spoon
4 QT pan (to heat water)
6+ QT pan or tub for cold water

Start by placing your 4 Qt pot on the stove with a cover, heating to a simmer, and then fill your 6+QT tub with cold water. 

Slice the curd about ½" thick, then place in a rounded bottom pan at least 4 times the size of the curd. Using hot tap water, fill the pan about ¾ full, mix and separate the curd and let stand for 10 minutes. Drain off ¾ of the tap water and add the heated water SLOWLY stirring with a wooden spoon. Do not add all the water at one time. 

Start stretching by lifting and pulling with the spoon. This is the time you need to adjust the water temperature - if it's not stretching, add hot water, if it's not melting, add cold water. Either way, make small changes one at a time as you work the curd to a very smooth finish.

Now the fun part…shaping your mozzarella: to make a round one, start by pinching off a piece and slowly working with your palms and fingers, using your fingers to push up into the mozzarella at the same time using your palms to smooth the outer skin of the cheese.
Once you have the shape, seal the bottom with a pinch and place it in cold water to shock it and hold the shape. Try making it a few times so that you learn the feel.

Making mozzarella is a lot of fun and your friends will love the show!