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.
Recipe courtesy of Michael Chiarello