Food News

Chef Steven Acosta Makes Us Some Mozzarella

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Traditionally made with the curd from the Italian water buffalo, to get similar results stateside you need to use cow's milk curd. While we do have water buffalo in the US, they are a slightly different species, consuming a different diet. "It's kind of the same thing as wine," says Acosta, "The terroir and diet affects the flavor profiles of the cheese. You just can't get the same grassy notes with American water buffalo as you can with the Italian. Cow's milk curd is most consistent."

Word to the wise: wear heat proof gloves during the process. Acosta wears three sets of latex.


6 ounces of cow's milk curd

1 quart of water

2 tablespoons of kosher salt

Step One: In a large pot combine the salt and water and bring it up to around 200 degrees. You want the water to be just under boiling. "It needs to be salted like the ocean," says Acosta, "It can be too salty, but if it's undersalted the cheese is going to be bland."

Step Two: In a stainless steel mixing bowl, break up the curd into nickle-sized pieces. "The water melts and tempers the curd a lot better in smaller pieces than if it's in large chunks," says Acosta.

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