Makes 1 pound of fresh mozzarella
1 pound cheese curds
4 quarts (16 cups) water
Â¼ cup salt
In a large saucepot over high heat, bring water to a boil. Meanwhile, cut cheese curds in small pieces and add into hot water. Melt slowly until it softens and then pull large mass of curds into small evenly sized balls by pulling and stretching the cheese. Next, drop in water and salt brine. Take out after 10 minutes and keep in water.