Stretching your own mozzarella is fun, delicious, and results in unmatched quality. With our premium mozzarella curd, you can easily create fresh cheese at home or in a comercial kitchen. All you need is a little salt and hot water, and you are ready to transform curd into pizza cheese, string cheese, bocconcini, ciliegine, ovolini, or other traditional mozzarella ball varieties.

Moreover, with just a touch of cream, you can elevate your creation into stracciatella or burrata. These indulgent cheeses highlight the versatility of mozzarella curd and demonstrate how simple ingredients can produce extraordinary results.

When served warm immediately after stretching, fresh mozzarella offers a slightly springy texture that coats the mouth in a way few other cheeses can. Therefore, stretching mozzarella is not only a culinary technique but also an experience that connects you to centuries of Italian tradition. Its Truely Pasti Enak!

Additionally, making mozzarella yourself ensures freshness and authenticity. Unlike pre‑packaged cheese, hand‑stretched mozzarella retains delicate flavors and aromas that are often lost in industrial processing. As a result, you enjoy a cheese that is both artisanal and personal.

Our mozzarella curd is designed for chefs, home cooks, and food enthusiasts who want to explore the art of cheesemaking. It provides consistent results while allowing creativity in shaping, stretching, and flavoring. Furthermore, the process is engaging and rewarding, making it ideal for culinary demonstrations, cooking classes, or family gatherings.

Ultimately, stretching mozzarella with our curd delivers more than cheese—it creates memories, flavor, and unmatched quality. Whether you are preparing pizza, salads, or gourmet appetizers, fresh mozzarella will always stand out as something very special in the culinary world.

How to Stretch Mozzarella Curd

Ingredients & Tools

• Fresh mozzarella curd • Hot water 65-80°C • Salt • Large mixing bowl • Slotted spoon or tongs • Food-safe gloves (recommended)

Instructions

Prepare the Curd

Cut the curd into thin strips about 0.5 cm thick.

Heat the Curd

Pour hot water into a bowl (65-80°C).
Place the strips of curd into the hot water.
Let it sit for 1-2 minutes until the curd softens.

Begin Stretching

Using a slotted spoon or tongs, gently press the curd together.
Lift and fold the curd repeatedly, allowing it to stretch naturally.
Continue stretching until the curd becomes smooth and elastic.
More stretching will result in a drier cheese.

Shape the Cheese

For fresh mozzarella balls, form the stretched curd into round shapes.
For string cheese, pull the curd into long, thin strands.
For pizza cheese, flatten and shape the curd into a block.

Consume Warm or Cool & Store

Place the shaped cheese in cold water for 5-10 minutes to set.
Store in an airtight container in the refrigerator.

Tips

• Water Temperature Matters: Too hot, and the curd will break; too cool, and it won’t stretch properly. Adjust water temperature as needed. • Salt for Flavor: Adding salt enhances taste.

Cara Meregangkan Dadih Mozzarella

Bahan & Alat

• Dadih mozzarella segar • Air panas 65-80°C • Garam • Mangkuk besar • Sendok berlubang atau penjepit • Sarung tangan makanan (disarankan)

Instruksi

Siapkan Dadih

Potong dadih menjadi strip tipis sekitar 0.5 cm.

Panaskan Dadih

Tuang air panas ke dalam mangkuk (65-80°C).
Masukkan potongan dadih ke dalam air panas.
Diamkan selama 1-2 menit hingga dadih melunak.

Mulai Meregangkan

Gunakan sendok berlubang atau penjepit, tekan dadih dengan lembut.
Angkat dan lipat dadih berulang kali, biarkan meregang secara alami.
Lanjutkan hingga dadih menjadi halus dan elastis.
Lebih banyak peregangan akan menghasilkan keju yang lebih kering.

Bentuk Keju

Untuk mozzarella segar, bentuk dadih yang sudah diregangkan menjadi bulatan.
Untuk keju string, tarik dadih menjadi helai panjang dan tipis.
Untuk keju pizza, ratakan dan bentuk dadih menjadi balok.

Konsumsi Hangat atau Dinginkan & Simpan

Masukkan keju yang sudah dibentuk ke dalam air dingin selama 5-10 menit untuk mengatur teksturnya.
Simpan dalam wadah kedap udara di lemari es.

Tips

• Suhu Air Itu Penting: Terlalu panas, dadih akan pecah; terlalu dingin, tidak akan meregang dengan baik. Sesuaikan suhu sesuai kebutuhan. • Garam untuk Rasa: Menambahkan garam meningkatkan cita rasa keju.