Steps

• Preparing homemade mozzarella roll is quite simple and fast; you can melt the mozzarella in 3 ways: bain-marie, stovetop, and microwave. Here’s how:

  1) Bain-Marie: Place the mozzarella in a small pot that you will place inside a larger pot filled with water. Put it on the stove and let the mozzarella melt in a bain-marie. During cooking, the mozzarella will separate from the whey (cooking time is about 12-15 minutes).

  Once the mozzarella is melted but still firm, quickly take it without the whey, compact it with your hands into a sausage shape, and place it on a sheet of baking paper. Cover it with another sheet of paper and roll it out to a thickness of 1/5 inch, trying to give the sheet a rectangular shape. Once it is nice and thin, remove the baking paper, pat it with food paper to remove the whey, and trim the shape with a sharp knife (you can also leave it irregular if you don’t want to remove the excess, which you can still eat or use for another recipe).

  I used the pasta machine (the small pasta machine) to roll it out evenly at the end. I rolled it to number 2 (as you can see from the photo, it’s quite thick) and handled it carefully because it tends to break easily. I trimmed it with a knife at the end. You can skip this step and leave it irregular as rolled out with the rolling pin; since it gets rolled up, it’s not noticeable. 😊

  Once the sheet is ready, close it in baking paper to form a roll and let it cool. Once it is cold, you can fill it as you like.

• Microwave: Put the drained mozzarella in a microwave-safe glass bowl and melt it for 1 minute at maximum power. Remove it from the microwave, flip it upside down, and cook for another minute at maximum power (800-900 w).

  Once the mozzarella is melted but still firm, quickly take it without the whey, compact it with your hands into a sausage shape, and place it on a sheet of baking paper. Cover it with another sheet of paper and roll it out to a thickness of 1/5 inch, trying to give the sheet a rectangular shape. Once it is nice and thin, remove the baking paper, pat it with food paper to remove the whey, and trim the shape with a sharp knife (you can also leave it irregular if you don’t want to remove the excess, which you can still eat or use for another recipe). Close it in baking paper to form a roll and let it cool. Once it is cold, you can fill it as you like.

• Stovetop: Drain the mozzarella from the preserving liquid and place it in a food bag suitable for high temperatures. Put a pot with plenty of water on the stove and bring it to a boil. Once it boils, put the bag with the mozzarella in it, count to 10, and turn off the heat. Let the mozzarella melt in the hot water with the heat off for 10 minutes.

  Once the mozzarella is melted but still firm, quickly take it out of the bag without the whey, compact it with your hands into a sausage shape, and place it on a sheet of baking paper. Cover it with another sheet of paper and roll it out to a thickness of 1/5 inch, trying to give the sheet a rectangular shape. Once it is nice and thin, remove the baking paper, pat it with food paper to remove the whey, and trim the shape with a sharp knife (you can also leave it irregular if you don’t want to remove the excess, which you can still eat or use for another recipe). Close it in baking paper to form a roll and let it cool. Once it is cold, you can fill it as you like.

• The homemade mozzarella roll is ready to be filled.

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