Making Mozzarella on Little Rock’s THV 11 and Cooking With the Kriks

Today, we delve into the art of making mozzarella, guided by the skilled hands of Chef Serge Krikorian. Recently, Chef Serge showcased this delectable process on THV 11’s The Vine with co-hosts Adam Bledsoe and Ashley King. Additionally, Chef Serge and his son, Brian Krikorian, explored mozzarella-making in a bit more depth on the latest episode of Cooking With the Kriks.

Cooking With the Kriks: A Family Affair

In the latest episode of Cooking With the Kriks, Chef Serge, along with his son Brian, the owner of Different Dough Pizza Co., explored the art of mozzarella making. This episode focuses on the essential techniques for crafting fresh mozzarella, offering valuable insights for both cheese enthusiasts and pizza lovers.

Join the Culinary Adventure

Stay tuned for more exciting recipes and cooking tips from Chef Serge Krikorian. For a visual treat, check out the latest episode of Cooking With the Kriks and experience the joy of making fresh mozzarella.

Tips for Perfect Family-Style Mozzarella

Creating mozzarella from curd is not just about following a recipe; it’s about embracing a few key tips to ensure success:

• Quality Ingredients: Start with high-quality curd and sea salt to achieve the best flavor.
• Temperature Control: Maintain the correct water and curd temperatures for optimal texture.
• Gentle Handling: Stir and knead the curd gently to achieve a smooth, shiny finish.
• Proper Shaping: Use molds or hands to shape the mozzarella into a desired form, ensuring it is firm and well-formed.

Mozzarella from Curd: Chef Serge’s Recipe

Ingredients:

– 1 lb. mozzarella curd

– 10 cups of water

– 1 tablespoon sea salt

Step-by-Step Guide:

Step 1: Prepare the Water Bath  

Heat 10 cups of water in a pot to around 185°F. This will be used for warming and stretching the curd.

Step 2: Warm the Curd  

Cut the curd into small pieces and place them in a large bowl. Pour the warm water around the edges, covering the mozzarella. Stir gently until the curds soften, about 2 minutes.

Step 3: Heat the Curd  

Drain the water, add salt to the curd, and slowly add more water while stirring until the mixture reaches 160°F.

Step 4: Stretching and Kneading  

Using a wooden spoon and gloves, knead and stretch the curd until smooth and shiny. Reheat with hot water if necessary.

Step 5: Shaping the Mozzarella  

Shape the curds into a ball or desired shape, using a mold if preferred. Press gently to remove excess whey.

Step 6: Letting it Rest  

Let the mozzarella rest at room temperature for 30 minutes to an hour. This helps develop the flavors and firm up the cheese. 

Once rested, the mozzarella is ready to eat. Store in the refrigerator in an airtight container or wrap in plastic wrap.

Mozzarella Cheese Sandwich

Ingredients:

• 4 slices of sourdough bread
• 8 oz. fresh mozzarella cheese, sliced
• 1 large tomato, sliced
• Sundried tomato pesto (recipe below)
• Fresh basil leaves, chiffonade
• Extra virgin olive oil or softened butter for spreading
• Salt and pepper to taste

Instructions:

1. Preheat a panini press, grill pan, or skillet over medium heat.
2. Take two slices of bread and spread a thin layer of softened butter or olive oil on one side of each slice.
3. Place the bread slices, oil/butter side down, on a clean surface or cutting board. On two slices of bread, spread the sundried tomato pesto and layer the mozzarella cheese.
4. Add tomato slices on top of the mozzarella cheese and season with salt and pepper. Place fresh basil leaves on top of the tomatoes. Top with the other slice of bread, oil/butter side up.
5. Place the sandwich onto the preheated panini press, grill pan, or skillet.
6. If using a panini press, close the lid and cook for about 4-5 minutes, or until the bread is golden brown and the cheese is melted.
7. If using a grill pan or skillet, place a heavy object (like a cast-iron skillet or a panini press weight) on top of the sandwich to press it down. Cook for about 2-3 minutes on each side, flipping once, until the bread is toasted and the cheese is melted.
8. Once the sandwich is cooked to your liking, remove it from the heat and let it cool for a minute or two.

Feel free to customize the sandwich by adding other ingredients like sliced ham, roasted red peppers, or basil pesto. Enjoy!

Sundried Tomato Pesto

Ingredients:

• 1 cup sun-dried tomatoes (packed in oil), drained
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup freshly grated Parmesan Reggiano cheese
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. In a food processor or blender, combine the sun-dried tomatoes, basil leaves, pine nuts, garlic, and Parmesan cheese.
2. Pulse the mixture a few times to break down the ingredients.
3. While the food processor is running, slowly drizzle in the olive oil. Continue processing until the mixture reaches a smooth and creamy consistency.

Whether inspired by Chef Serge’s appearance on THV 11 The Vine or the engaging Cooking With the Kriks episode, making mozzarella at home is a rewarding experience. It not only enhances the freshness of your culinary creations but also brings a touch of artisanal charm to your kitchen.

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