In a large braising pot add the water and enough kosher salt until it tastes like saltwater. Bring the water to a simmer and remove from heat.
While waiting for water to boil, chop the mozzarella curds and set aside in a large bowl.
When water is ready, ladle over the chopped curd to cover. Allow curd to soften before forming mozzarella balls
Use a wooden spoon to stir the mixture until the curd begins to pull into strings. Work quickly with the curd to achieve a consistent silken texture.
Pour off excess water from the softened cheese.
Knead the cheese in your hands, folding to create a round shape of desired size.
Twist off ball of mozzarella and place in a bowl of cool water, continue this process until all the fresh mozzarella is formed.
Yield: 4 -1/4 pound mozzarella balls