Mozzarella Cheese

2.75 oz salt
2 qts water
1 lb cheese curd, cut into 1/2 inch cubes

1.Add the salt to the water and bring to 160 degrees. Remove pot from heat.

2.Place cheese curd in a colander and lower the colander into the hot water. The curds must be completely submerged.

3.Work the curd with wooden spoons, stretching it until it becomes a smooth but stringy mass. Maintain the water temperature at a constant 155 during this process, rewarming the pot as needed.

4.Remove the cheese from the water and continue stretching until the curd is smooth.

5.Shape the cheese into 4-oz balls and allow the cheese to cool slowly in the liquid in which it was melted. Store wrapped in plastic wrap or in brine. Cover and refrigerate up to 5 days.