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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
