Fresh Mozzarella Part 2

Shaping the curd. Divide the ready curd in 4 equal portions; let the number of portions you want to use come to room temperature. Cover and chill remaining curd in cloth-lined colander until you want to shape it -- no more than 5 days from when you started. Working with 1 curd portion at a time, trim off and discard any dried- looking bits. Cut curd into 1/4-inch-thick slices and put into a large bowl. Pour about 1 quart hot water (170 to 180 degrees) over slices to cover; let stand 1/2 to 1 minute to warm and begin to melt. With the back of a large spoon, gently push slices together and lift them from beneath, also on spoon back, so the weight of the cheese makes it stretch. Repeat lifting cheese along the length to stretch it; dont let rope fold back onto itself. When cheese is flowing softly, lift 1 end of the rope from the water and roll it under itself to form a smooth-surfaced ball 1 to 2 inches thick; pinch from rope and drop into brine. Working quickly, repeat to shape rest of cheese; if handled too slowly or roughly, cheese looks uneven, but its fine to eat. Keep cheese in brine 5 to 15 minutes to flavor (saltiness depends on length of time in brine); lift from brine. For tenderest texture and most delicate flavor, rinse and serve at once; or keep cold, covered, no more than 4 hours. Flat to bitter flavors develop when cheese is past its prime, although it is safe to eat. Repeat to shape remaining cheese. Makes 2 1/2 to 3 pounds, depending on how long the curd drains before shaping. Brine. In a corrosion-resistant bowl, make enough brine to cover cheese, using 1/2 cup salt for each 1 quart water. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip