Spoon the curds into a bowl using a slotted spoon. To make a smooth and elastic mozzarella ball, fold and stretch the curds until they are sprinkled with kosher salt.
To chill and solidify, drop your newly formed mozzarella into a basin of cold water.
Savor Your Work
You have achieved a great feat! At this point, you may savor your own mozzarella. Slicing it over a salad of fresh tomatoes and basil, melting it onto your go-to pizza, or just eating it plain with some salt and olive oil are all great ways to elevate your culinary travels. Making cheese at home has several benefits, including a sense of accomplishment and an individual touch that is hard to find in store-bought cheese. Put on your apron and get ready to whip up a batch of homemade mozzarella cheese.
