Homemade mozzarella

Ingredients:

• 7.5 liters of water, divided into two parts
• 1.3 kg. curd mass
• 4 tbsp salt, plus extra for serving
• Sliced ​​tomatoes for serving
• Basil for serving
• Olive oil for serving

Preparation:

1. In a large bowl, beat the curdled mixture as finely as possible. Cover it with 2 tablespoons of salt.
2. Bring 3.75 liters of water to a boil in a large saucepan and pour the same amount into a separate bowl. Season with the remaining salt and add as much ice as will fit.
3. Now comes the tricky part. Carefully pour boiling water over the salted milk mixture. When the curds begin to form, stir gently for 1 minute. Place both hands in a bowl of ice water and hold them there for as long as possible—you'll be stretching the mozzarella in very hot water. The whey will settle to the bottom of the bowl, and you must act quickly at this point, otherwise the cheese will become rubbery.
4. Place your hands in the pan with the hot whey and begin stretching the mozzarella. This will ensure the entire curd becomes pliable. Form into tomato-sized balls, then drop them into ice water to stop the cooking process. Work quickly to avoid overcooking the mozzarella.
5. Wrap each ball tightly in cling film and store in the refrigerator for no more than a week.
   Exit: 1.3 kg.
6. For servingCombine mozzarella with the ripest tomatoes, fresh basil, olive oil, salt, and freshly ground pepper. Or roll small balls of bocconcini, a favorite among kids due to their small size, and add them to a lunchbox. You can roll even smaller balls, called "apero," with various seasonings, cumin, and dried parsley, and serve on skewers. Even better, try using dry-cured Italian ham, which you can wrap in the cheese after stretching it, making it look festive among other cold cuts.