Making mozzarella at home is easier than you may expect with Tyler's simple, foolproof two-ingredient method.

Heat a pot of water until very hot (160 to 170 degrees F). Add a generous amount of salt. Put the curd in a large bowl; add enough hot water to cover the curd.

Place another large bowl filled with ice water nearby; dip your hands in the ice water before you stretch the hot cheese.

Let the curd soften, about 3 minutes, then gather it into a ball and hold it over the water. Fold and pull it like taffy until it's elastic (about 5 minutes), dipping it back in the hot water if it gets stiff.