Fresh Mozzarella
Makes 1 pound of fresh mozzarella
Ingredients & Equipment
Large plastic bins
Large class or stainless steel bowls
Wooden spoons
Heavy duty rubber dishwashing cloves (heat proof)
1 pound cheese curds
water
¼ cup salt
Directions
In a large sauce pot over high heat, bring water to a boil. Place a large tub filled with cold salted water. Meanwhile, cut cheese curds in small pieces and place in a stainless steel or glass bowl. Slowly pour hot water (180° F) over the curds until they are just submerged. This will cause the curds to slowly melt, let set for about a minute until it softens and then pull large mass of curds (using wooden spoons or your hands) into small evenly sized balls ( about ½ inch in diameter)  by pulling and stretching the cheese. Holding on to one of the curd begin to stretch it and fold it, until it forms a smooth and shiny surface.  Next, drop in the cold salt water brine. Take out of the salt brine after 10 minutes and then place in another tub of cold water.
Mini Mozzarella Pearls in Herbs, Spices & Oil
Ingredients
3/4 cup extra virgin olive oil
2 teaspoons lemon zest
1 teaspoon salt
1 teaspoon cracked black pepper
1/2-1 teaspoon red chili flakes
1 pound fresh mini mozzarella balls
1 tablespoon fresh basil leaves, chopped fine
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley leaves, chopped fine
1 tablespoon fresh marjoram leaves, chopped fine
Directions
In a large bowl whisk together the oil zest and spices. Add in the mozzarella balls and herbs and mix well. Allow to marinate for up to an hour, minimum of 30 minutes. Refrigerate for up to two weeks.