Ingredients

2 gallons water
Kosher salt
1 pound fresh mozzarella curd

Instructions

In a large stock pot add the
water and enough kosher salt until it tastes like saltwater. Bring the water to a simmer
and remove from heat.

While waiting for water to boil, the mozzarella curd needs to be shaved with a sharp knife
into thin layers and set aside in a large bowl.

When water is ready, ladle over the shaved curd, just enough to cover. Allow curd to warm
before you begin forming your mozzarella. Using a wooden spoon, stir the mixture until the

curd begins to pull (you should have a string like effect). Work quickly with the curd to
achieve a consistent silken texture. Hold the cheese in the bowl with wooden spoon and
pour off excess water. Take the cheese in your hands and begin to fold under itself
creating a round shape of desired size. Pinch between your thumb and index finger, place
fresh mozzarella in a bowl of cool water, continue this process until all the fresh
mozzarella is formed.