Manhattan chef Sal Lamboglia tells how to transform rubbery cheese curds into warm, tender, milky mozzarella in 30 minutes. The technique demonstrated here requires only three ingredients: water, salt and high-quality curds like the kind made by Caputo Brothers Creamery ($17 per lb.; saxelbycheese.com).
Pull a fist-size piece of warm curd and shape it into a ball by stretching and tucking it under and into itself. Pinch off the ball and drop it into a bowl of warm water. Repeat with the remaining curd.