-
1
In a large pot, bring a gallon of water to a boil.
-
2
In a large bowl, break up the mozzarella curd into small pieces.
-
3
Coat the curd with 2 tablespoons of salt, and set aside.
-
4
In another large bowl, salt the second gallon of water with the remaining salt and add as much ice as it can hold.
-
5
This is where it gets a little tricky.
-
6
Carefully pour the boiling water over the salted curd.
-
7
As the curds begin to melt, carefully stir with a wooden spoon for 1 minute.
-
8
Submerge both of your hands in the ice water for as long as you can stand it, because you're about to stretch the mozzarella in boiling hot water.
-
9
The curd will have settled into the bottom of the bowl, and at this point you have to work quickly or risk over-cooking the curd.
-
10
Dip your hands into the hot water and begin stretching the mozzarella.
-
11
By stretching the cheese you insure that all the curds have completely melted.
-
12
The curds will become incredibly soft and have buttery shine, and also, it smells wonderful.
-
13
Form the mozzarella into tomato size balls, and then drop the mozzarella into the ice water to stop the cooking process.
-
14
Work quickly, as the mozzarella will start to become rubbery the longer it sits in the hot water.
-
15
Wrap each mozzarella ball tightly in plastic wrap and store in the refrigerator for up to a week.
-
16
Serve the cheese with the best tomatoes you can find, really fresh basil, extra virgin olive oil, salt and fresh cracked pepper.
