Add water to a large stock pot.

Add salt to the water until it tastes like saltwater.

Heat the water to approximately 120-130°F (49-54°C), until it feels like hot bath water.

Place a colander in the water.

Crumble the mozzarella curd into the hot water.

Stir with a wooden spoon until the curd starts to pull together.

Using your hands or a spoon, pull and stretch the cheese until it begins to hold its shape.

Continue pulling the cheese, similar to pulling taffy.

Avoid over-pulling, as this can result in rubbery cheese.

If the cheese hardens prematurely, return it to the hot water and repeat the pulling process.

Once the desired size and weight are achieved, transfer the cheese to an ice bath.

Store the cheese in salted water or wrap it tightly in plastic wrap.

If desired, add flavorings like herbs and garlic during the pulling process.

Rub your hands with herbs and garlic and knead them into the cheese during the pulling stage.