Making Mozzarella Cheese

Break or chop the curd into small pieces. Place the curds in a stainless-steel bowl and pour hot salted water at 82–85°C (180–185°F) over them.

Working with both hands under the water, stretch and pull the curd.

When the curds are softened, smooth, and elastic, shape and smooth them into balls.

Refrigerate the finished mozzarella in the liquid in which it was made, or marinate in olive oil, with added flavorings if desired.