Makes 2 pounds
2 pounds cheese curd, cut into small pieces (usually available in specialty cheese shops)
14 ounces kosher salt
approximately 4 quarts (3.75 l) of hot water (170 - 180 F)
Break the cheese curd into small pieces and place in a large bowl.
Add the salt to the hot water and stir to dissolve.
Ladle the hot water over the curd and, with two large spoons, move the curd back and forth to combine and remove the lumps. Because the curd is hot, place your fingers in some ice water and then pick up a handfull of the curd. Begin to stretch and work the mozzarella, trying to remove and work out all the lumps.
Once you’ve worked the mozzarella to a smooth consistency, form it into a ball. Then pinch it off into small balls about 2- to 3-inches around. Place in the ice water for a few minutes to form and cool down.
Remove the balls from the ice water and let them sit for 10 to 15 minutes before cutting. Store in the liquid in the refrigerator for up to 1 week.
Drain and slice when ready to use.