Making Mozzarella at Capi’s

When I moved to North Carolina 17 years ago, there was a limited number of places to eat lunch in the RTP area. If you asked someone where to get the best sandwiches 9 out of 10 people would say Capi’s. Now you have to understand that Capi’s was a deli inside a gas station. At lunch time the line for sandwiches snaked out the door. About ten years ago Tony, who founded the three Capi’s delis sold the business. Well Tony, at 70 years old, decided that after 10 years he was ready to start again. He has recently rekindled his love of cooking by reopening in the Dolphin BP station on 55 and Green Hope School Road in Cary. This week Tony hosted an event for the local chapter of the Sons of Italy where he showed us how to make mozzarella.

Step 1: The Curd

Mozzarella is a simple cheese. You start with whole milk curd which can be ordered in 20 lb blocks. Since most of us would not need 20 lbs of mozzarella you can cut the block into pieces and freeze what you do not need. You can also buy rennet and make your own curd.

Step 2: Cut the Curd

Cut the curd into small pieces with a knife and place them into a large bowl.

Step 3: Hot Water Soak

Pour hot water over the curd so that it is submerged by two inches of water. The water should be hot but should not exceed 180F or the curd will melt. Let the curd soak for two minutes. That’s Tony pouring the hot water over the curds.

Step 4: Fold it Together

After the curd has soaked use a large spoon to pull the pieces to

the front of the bowl. This will slowly soften and bring the mozzarella together into a large mass. Continue to fold the cheese together until it has no more lumps.

Step 5: Make the Mozzarella Balls

At this point the mozzarella is stretchy and coalesced into a single mass of cheese. Pull off a handful of cheese and form it into a ball by folding it into your fingers. Tony suggests keeping a little water in the center to keep the mozzarella moist.

Step 6: Salting the Mozzarella (Optional)

This step is optional. Most mozzarella you purchase is not salted but this is

my preferred taste. Prepare a salt bath by placing a raw egg in a bowl of warm but not hot water and dissolve salt in the water until the egg floats. Take out the egg and place the mozzarella in the salt brine for a few minutes. Do not leave it in too long or it will taste too salty.

Step 7: Cooling the Mozzarella

Place the mozzarella into an ice bath until it has cooled. Do not leave it in too long or it will get cold. 

Step 8: Mangia

Wrap it in plastic wrap and refrigerate or enjoy it immediately. It can be kept in the refrigerator for up to 4 days or frozen for up to 2 months. We were lucky enough that Tony made us some outstanding  Caprese Salad.