Food News

Chef Steven Acosta Makes Us Some Mozzarella

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Step Four: Add another cup of water. Use your finger tips to work the curd into one large mass under the water. Form the mass into the shape of a log.

Step Five: Pick up the log and stretch the cheese by spreading your arms apart while holding each end. "It needs to be pliable," says Acosta, "The cheese needs to stretch under its own weight."

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Sara Ventiera