In a large stock pot add the water and enough kosher salt until it tastes like saltwater. Bring the water to a simmer, then remove from heat.

While waiting for the water, shave the Mozzarella curd into thin layers with a knife. Place curd into a bowl.

When the water is ready, ladle it over the shaved curd, just enough to cover. Allow the curd to warm before you begin forming your mozzarella. Using a wooden spoon, stir the mixture until the curd begins to pull (you should have a string-like effect). Work quickly with the curd to achieve a consistent silken texture. Hold the cheese in the bowl with wooden spoon and pour off excess water. Take the cheese in your hands and begin to fold it under itself, creating a round shape of desired size. Place fresh mozzarella in a bowl of cool water; continue this process until all the fresh mozzarella is formed.