MAKE TWO MINUTE MOZZARELLA, FREEZE SOME CURD (GENIUS HACK)

Making our quick and easy mozzarella recipe in our DIY Cheese Kits and our free recipe is already pretty convenient, but we love this restaurant hack for even faster, fresh mozzarella at home.

How is this possible?

Combine our two minute microwave stretching method along with our frozen curd hack and whip up fresh mozzarella regularly.

This great time saver that allows you to save money on store bought cheese and treats you to fresh homemade mozzarella for Caprese salads, picnic panini, or homemade pizza.

Plus it reduces your time in the kitchen on hot days when you just want to be out enjoying warm weather (or simply hiding out in the shade enjoying a Caprese salad).

If you're thinking that the freezer might ruin the final product know this, the "house-made" mozzarella you get at most restaurants and delis in the U.S. is actually just house-stretched mozzarella.

Restaurants have to use this hack!

Pretty much all restaurants use pre-made (almost frozen) curd they purchase in bulk from a distributor.

The curd is stored at almost freezing temp. until they are ready to stretch it (usually daily for the best cheese).

They are actually not allowed to make cheese from scratch onsite. The U.S. has very strict dairy-producing laws that prevent any location other than an actual licensed dairy to make real cheese. This is to prevent food poisoning but unfortunately it means we miss out on some great, small batch fresh cheeses. Thankfully you're learning to make cheese yourself!

You can prepare yourself like restaurants do.

So...next time you make mozzarella try freezing half of the curd to stretch later (or make a double batch of curd) just like restaurants do.

Read on to learn this restaurant hack for yourself.

To start, follow our mozzarella recipe here but do not stretch the curd yet.

Be sure to cook the curd after cutting it into cubes in the cheesemaking process (we like to cook it to 110DF to achieve the scrambled egg or firm tofu texture). This releases extra whey and is extra important for this freezing hack. 

Allow the curd to drain and cool completely after separating it from the whey. This should take at least 30 minutes for best results.

Pat the curd gently in a colander or sieve to flatten it and assist with matting.

Do not press with any weight or you will loose some tasty butter fat. Just pat it down. 

After 30 minutes it should be matted together and sliceable.

This is why it is important to cook the curds well after slicing them into "cubes" in the pot. We do not want the curd to resemble yogurt at all at this point. It should almost look like mozzarella already. 

To prepare the curd for the freezer cut it into portions and wrap them tightly.

A container that is freezer safe and heat safe (like Pyrex) is handy because you can stretch the curd in the same container after you defrost the curd, but you can use any container that seals tightly.

Alternatively, you can wrap the curd tightly in cling wrap then foil, or a silicone or plastic zipper bag. Make sure you label and date the curd. It is best before 4 months.

Your mozzarella can taste freezer burned if not wrapped well.

So take some care and don't forget you have this valuable treat in the freezer.

When you are ready to make your two minute mozzarella, you have some choices:

• 12 Hour Fridge Defrost: If you don't plan to eat mozzarella 2-3 days per week like we do, freeze the curd. If you think ahead you can defrost the curd passively in the fridge for 8 hours (overnight or during your work day both work well).
  
  
• 1 Week Fridge Storage: Don't freeze it at all. This is actually what busy restaurants do. Keep the curd in the fridge throughout the week and stretch it as needed. Store the curd tightly covered and way back in the fridge where it is coldest. Stretch within 5-7 days.
   
• 2 Hour Countertop Defrost : You can leave it out on the counter at room temperature and it will defrost in about two hours.
  
  
• Last Minute, Good with Caution: You can dunk the wrapped curd in room temp. water to defrost in 1-2 hours (still wrapped but not with the frozen glass container which can shatter if shocked by the temp difference of the water). It is ok if the curd gets wet as long as the water is not hot. That can cook and toughen the outside of the curd.
  
  
• Fastest But Riskiest: Defrost the curd on your microwave's lowest setting 30 seconds at a time and for no longer than 1.5 minutes. Then follow our two minute microwave stretching instructions but check it after one minute total. That might be long enough! The risk here is that the defrost setting may cook the curd too much and the final result will be a bit tough and squeaky. Enjoy the squeak until you get to know your microwave's settings. What is not acceptable is waxy, dry mozzarella!

Whichever method you try, stretch away! With practice you'll have tender, freshly-made mozzarella in two minutes and with minimal effort. This is a frequent (favorite) lunch item around here so it's shocking we have not shared this hack before now. 

It can become a handy habit for you too.

Once you get into this habit, you really can't beat it. You can even whip up some last minute burrata (which is mind-blowing).

Check out our Instagram short to see a ball of burrata made this way.

And if you've heard that microwaves are evil and kill nutrients, they are not, and they do not, promise. Don't knock this modern microwave method until you try it. It does this particular job very well and is WAY less messy than the traditional hot water method. 

Both the freezer or fridge curd storage method will result in much nicer fresh mozzarella than if you stretch it into balls or burrata first, then store it. These tender cheeses are meant to be enjoyed on the day they are stretched. 

What will you make with your two minute mozzarella?

Melty quesadillas, refreshing salads and simple Margherita pizzas are favorites around here. 

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