Yields 1 pound
There is a world of difference between this fresh and moist cheese and what you buy in the stores wrapped in plastic.
2 gallons water
¼ cup kosher salt
1 pound mozzarella cheese curd
Mix the water with the salt in a large saucepot and bring to a slow simmer. While the water comes to a simmer, thinly slice or grate the mozzarella curd.
Place the curd in the simmering water, stir with a wooden spoon, and remove from heat. Stir every few minutes until the curd begins to form a ball and stretches when stirred. Continue to stir for approximately 5 to 10 minutes, then let it sit for 15 minutes or until the curd and whey fully separate.
Using a slotted spoon, transfer the curd to a colander lined with cheesecloth and let the whey drain from the curd mixture. Press the curd again to remove any remaining whey. Continue pressing until it is just cool enough (but still hot) to knead into a ball with your hands. While the cheese is still hot, stretch it and fold it back onto itself; repeat this until it will not stretch anymore. When it begins to stretch like taffy, it is almost done. Mold into a ball or string or desired shape. You can serve it immediately at room temperature or wrap it in plastic wrap, refrigerate, and serve later. It will keep for up to a month refrigerated.
If you are having difficulty shredding the cheese, put it in the freezer for a few minutes. When you take it out it will be much more workable.