The method gets hot so be careful not to burn your hands when shaping the cheese.
1 gallon water
- 6 Tablespoons sea salt
- 1 pound fresh mozzarella curds
Bring water and salt to simmer; meanwhile cut curds into small pieces, 1/2 inch. Pour simmering water over curds and stir to begin to melt curds and form long strands. Lift with wooden spoon and allow gravity to pull them down and continue stretching until curds begin to look shiny. Form into a ball and plunge it into ice water to set up. Stretch some more in the ice water to smooth it into a ball.