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Makes 6 3-ounce balls.
Ingredients
24 ounces mozzarella curd, cut into 1 inch cubes
1 cup kosher salt
2 quarts water
Directions
Put curd into large pot. In another pot, bring about 2 quarts heavily salted water to a boil (“salty like the sea”). Pour the boiling water over the cubed curd and let steep for 10 minutes.
With a wooden spoon, knead curd, gently pressing it into itself. As curd starts to come together, set the spoon aside and use your hands to knead the form into 3 ounce balls (about the size of a regular meatball).
