Every time I purchase heirloom tomato I feel the need to team it up with mozzarella. Store bought is great…but hey…why not make my own mozzarella…woowie! Um…the direction I got from the Pasta Store looked easy…but creating round mozz cheese balls was a whole different story…how do they get it so perfecto round?

What you’ll need…
Mozzarella curd bar
Salt, Water
Heirloom Tomatoes, Olive Oil and Vinegar

Mozzarella curd

Cut the curd in cubes

Soak them in heavily-salted-boiled water

Remove the curds from container and knead them

My favorite heirloom tomato

Perfect with olive oil, vineger and a loaf of bread