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Fresh Mozzarella

  • Yield: 4 -1/4 pound mozzarella balls


  • 2 gallons water
  • Kosher salt
  • 1 pound fresh mozzarella curd


  • In a large braising pot add the water and enough kosher salt until it tastes like saltwater. Bring the water to a simmer and remove from heat.
  • While waiting for water to boil, chop the mozzarella curds and set aside in a large bowl.
  • When water is ready, ladle over the chopped curd to cover. Allow curd to soften before forming mozzarella balls
  • Use a wooden spoon to stir the mixture until the curd begins to pull into strings. Work quickly with the curd to achieve a consistent silken texture.
  • Pour off excess water from the softened cheese.
  • Knead the cheese in your hands, folding to create a round shape of desired size.
  • Twist off ball of mozzarella and place in a bowl of cool water, continue this process until all the fresh mozzarella is formed.