Mozzarella

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   TIP: You'll need fresh cheese curd to make mozzarella.

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   Order it online ($4.50 per pound, goldenagecheese.com), or ask a store that makes cheese to sell you some.

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   Soften the curd:

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   Heat a pot of water until very hot (160 degrees F to 170 degrees F).

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   Add a generous amount of salt.

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   Place a large bowl filled with ice water nearby.

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   Put the curd in another large bowl; add enough hot water to cover the curd.

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   Stretch the cheese:

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   Let the curd soften, about 3 minutes, then gather it into a ball and hold it over the water; fold and pull it like taffy until elastic, about 5 minutes, dipping it back into the hot water if it gets stiff.

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    Don't overwork the curd, as this will make your finished cheese rubbery.

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    If the water cools too much, simply pour it off and add more of the hot water.

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    When soft and smooth, divide the curd into 4 portions and form each into a ball.

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    Let it cool:

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    Plunge the mozzarella balls into the bowl of ice water and let cool.

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    Slice and eat!

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    Serve the fresh cheese at room temperature.

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    Refrigerate leftovers, covered with salted water, for up to 1 week.

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    Photograph by John Lee

* Per serving · 4 servings · Values may vary.