Stretch your own mozzarella out of hot curd
“The water is hotter than your hands want and the first ball tears; then one pulls smooth and glossy and you eat it before it cools.”
The Recipe
- Book a mozzarella or fresh-cheese class at the nearest dairy or cookery school that runs one; take the soonest slot.
- Heat and work the curd, then lift it into water hot enough that you keep having to dip your hands back out.
- Stretch and fold it until it turns from crumbly to shining, then pinch off one ball.
- Salt it, eat it warm on the spot, and take the rest home in cold water.
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