Prepare for Stretching: Put on your rubber gloves. Heat a large bowl of water to 160°F–165°F (71°C–74°C). This water is what will make the cheese stretchy.
Stretch the Cheese: Cut the curd mass into 2 or 3 smaller portions. Take one portion and submerge it in the hot water for about 15-30 seconds until it feels pliable and sticky.
Knead and Pull: Lift the cheese out of the water. Gently stretch it out and fold it back onto itself repeatedly, like kneading dough. If it starts to break or resist stretching, dunk it back into the hot water for a few seconds. Continue until the cheese is smooth, shiny, and highly elastic. Do not overwork it, or it may become rubbery.
Form the Block: Instead of forming a traditional ball, shape the stretched cheese into a solid, tight rectangular block or log shape that is roughly 1.5 to 2 inches (4-5 cm) thick. This shape is better for slicing. Work quickly before it cools.
Chill and Set: Immediately plunge the formed block into a bowl of ice water for about 30 minutes to firm up its structure.
Refrigerate: Remove the cheese from the ice bath, pat it dry, and wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate for at least 2 hours before slicing. This will ensure it is firm enough to cut into perfect slices.

Your fresh, sliceable mozzarella is ready to use!

Grilled Cheese: The ultimate stretchy, melty component for a gourmet grilled cheese.
Caprese Salad: Slice and layer with garden tomatoes and fresh basil, drizzled with balsamic glaze.
Sandwiches & Subs: Perfect for cold subs, Italian deli sandwiches, or a classic turkey and cheese.
Burgers: Top your next homemade burger with a thick slice for a gooey, melt-in-your-mouth topping.

The Milk is Key: Using ultra-pasteurized (UHT) milk is the most common reason for failure, as its proteins are too denatured to form a proper curd. Look for milk labeled “pasteurized” but not “ultra-pasteurized.”
Gloves for Safety: The stretching water is very hot! Always use thick, clean rubber gloves to protect your hands during the stretching process.
Temperature Matters: Use your thermometer religiously. Hitting the target temperatures for both the milk (90°F) and the cooking curds (105°F) is essential for a good curd set and texture.