how to make aged or hard mozzarella for pizza

[NCBaker]

Hello -

been trying to find a process or guide on how to turn fresh mozzarella into harder cheese for use on pizza.  I know fresh is ideal and I plan on using it as well but wanted to find a way to turn fresh into more solid cheese. 

I see that stores sell mozzarella 1 lb blocks of what looks like aged cheese.   

If anyone can suggest a process or point me to a recipe that would be great.

Thanks
NCBaker

[Sailor Con Queso]

Mozz is fresh, not aged. If you keep stretching Mozz it will lose moisture and become firmer. Provolone is a pressed, aged Mozz. Most commercial pizza cheeses are a blend of the 2.

[NCBaker]

Thanks Sailor Con Queso.

Will look into Provolone recipe.  Is what I see at the grocery store called "Mozzarella" is really Provolone?

[Sailor Con Queso]

No... Mozz & Provolone are not the same thing. Mozz is fresh, Provolone is pressed & aged. But all Mozz is not the same. Some Mozz is soft and moist - good for Tomato salads. And some Mozz is drier and firmer. Depends on how you make it and you stretch it. For example, if you want a drier Mozz, cut the curds small so that it will expell more whey.

[NCBaker]

Thanks for clarifying.

May I ask if you can recommend a good book for home cheese making. Looked on amazon and it seems to be hit and miss. 

Thank you.

[Kern]

I think that the consensus for the "must have" book is Caldwell's Mastering Artisan Cheesemaking.  I've probably read my copy at least four times and each time I learn something new. 

[Stinky]

I second that, and add to ask for more reading material once you think you've gotten everything in that one.

[NCBaker]

No... Mozz & Provolone are not the same thing. Mozz is fresh, Provolone is pressed & aged. But all Mozz is not the same. Some Mozz is soft and moist - good for Tomato salads. And some Mozz is drier and firmer. Depends on how you make it and you stretch it. For example, if you want a drier Mozz, cut the curds small so that it will expell more whey.

Have not tried this yet.  But my plan is to make 1 or 2 lb or Mozzarella for pizza use and store it so it is available when I decide to make pizza.

So with smaller size curds and may be more stretch I can make pizza type mozz.  Can I then vacuum seal and store it at 35-45 F ?  Should I store it at 55F? For how long?

Thanks in advance.
NCBaker

[Sailor Con Queso]

Mozz is a fresh cheese and must be stored at 41F or below. You can freeze it and thaw it out slowly in your refrigerator.