By Melissa McCart

Over the past few years, more home cooks and restaurant chefs have been making mozzarella from curd, such as chef Matt Porco at Mezzo Downtown and Stephen Felder at Stagioni on the South Side.There's a theater to the process, and it speaks to diners' desire for as-fresh-as-it-gets fare.

But not all mozzarella is equal. A mediocre attempt feels rubbery at room temperature or it ends up soupy when it melts on a pizza. The characteristics of fresh mozzarella are shaped by three variables: the skill of the person making it, the freshness — it should be eaten the day it's made — and the curd.

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Source: http://www.post-gazette.com/