2 pounds fresh mozzarella cheese curd

2 tablespoons fine sea salt

2 quarts warm water (90-100 degrees)

2 gallons hot water (160-180 degrees)

1 gallon cold water

1. Cut the cold mozzarella curds into small cubes.

2. Place the cut curd in a large heatproof bowl and cover them with enough warm water to gently warm the curd.

3. Let stand for a few minutes until the curds feel soft and squishy, rather than firm or cold in the center, then drain the water.

4. Toss the warmed curds with salt.

5. Carefully pour hot water around the edge of the bowl, slowly submerging the curds.

6. Stretch the curd with two wooden spoons by gently pulling and folding the curds over themselves.

7. Continue stretching and folding until the cheese becomes smooth, shiny, and elastic, like a dough.

8. Lift a fist-size piece of the warm, stretchy curd.

9. Form it into a ball by stretching and tucking it under itself.

10. Drop the formed ball into a bowl of cold water to cool and firm up.

11. Repeat with the remaining curds and serve fresh.