How to Make Fresh Mozzarella From Scratch

For better caprese No Images? Click here Fresh Mozzarella From Scratch  Excellent fresh mozzarella is milky, tender, and mild, with a faint layer of cream beneath the skin that gushes a little when you slice it. In other words, this isn't that stiff, tough ball of vacuum-sealed supermarket mozzarella, and it's definitely not the low-moisture cooking mozzarella that you throw on pizzas or lasagnas. It's mozzarella for savoring on its own, perhaps with a sprinkle of sea salt, or torn up for a simple Caprese salad. You eat this mozzarella when it's still warm, and it never goes into the fridge. Here's how to make it at home. Read More → The Kitchen Essential Instant-Read Thermometer Having an instant-read thermometer is crucial to ensuring that the milk remains within its ideal temperature range throughout the entire process. Shop Now   Ways to use that beautiful, fresh mozz The Best Caprese Salad Korean-Style Fire Chicken (Buldak) With Cheese Grilled Mozzarella-Stuffed Italian Sausage Burgers Crostini With Blistered Cherry Tomatoes, Burrata and Chive Oil   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe