Homemade Mozzarella Cheese 

Ingredients {Makes 1 lb}

Recipe 

Fill a medium pot with water and salt, bring to a rolling boil. In the meantime, cut curd into 1/4 inch cubes and place into a large bowl.

Pour hot water about halfway up curd, and let sit for 3 minutes. Place 4 kitchen safe latex gloves on the hand that will be kneading the cheese, this will prevent burning when dealing with the hot water. Add a bit more water, about 3/4 of the way up. Gather it into a ball, fold and pull it like taffy until slightly elastic. If it becomes too stiff dip it back into the hot water. After a few strokes, with the gloved hand gently begin kneading the curd. Don’t overwork the curd, as this will make the finished cheese rubbery. If the water cools too much, pour it out and add a bit more hot water in order to knead a smoother ball.

Place mozzarella onto a clean board, knead just a bit to make a soft and smooth ball. Pinch edges together and tuck underneath. This will be harder to do with warm mozzarella. {If you want a perfect ball, place the finished knead mozzarella ball into an ice bath. Remove and let cool. It will harden fairly quickly.}

Slice and serve immediately. If using later, refrigerate in an air tight container covered with salted water up to 1 week.