Making Fresh Mozzarella...Simple, Fun and Delicious

The Dix Hills branch of the was full of people Wednesday night armed with bowls and eagerly waiting to learn the art of making fresh mozzarella. 

"I love fresh mozzarella," Andrew Goldsmith said.

Tim Wan came because, "Ever since I had a 2-year-old we don't get to go out to eat as much."

"I love to cook," was why Liz Gallo signed up. As for Donna and Ken McNaughton, it was a night out.

Chef Richard B. Kanowsky explained the process and demonstrated as the class watched in awe as curd turned into fresh mozzarella.

"He's a good teacher, he explains things really well," Rebecca Dooley said of the chef.

There were lots of giggles and excitement as the class filled their bowl of curd with hot water.  

"That was exciting," was the comment from Stewart Selkin after he had made his first ball of fresh warm mozzarella.

From Donna McNaughton, "This is the first thing we've done as a couple that we didn't argue."

Chef Richard Kanowsky was the sous chef for high end catering at Carnegie Hall and the sous chef for the Hearst Publications. He is now the owner of Kanobley Catering, which specializes in custom designed off premise events. 

"We are most known for our chef tasting events;  7-10 course dinners paired with wine...New York City fine dining experience, in the comfort of your own home," Kanowsky explained.

How simple was it making mozzarella?

I brought home a bag of curd courtesy of Chef Kanowsky. I brought the water to 175 degrees and dumped the curd into the pot. It was like magic watching it turn from lumps of curd to softness of mozzarella. I took the cheese and let the weight of it stretch and then took a taste.

I called my boys to try it, and before I could get to another piece it had disappeared.