Put water in small pot on medium heat .....the water should be hot but not boiling..when you put your finger in it it should be hot to your finger or when you feel alittle steem coming off of the pot

Put the mozzarella im the water..measurements don't matter really

Leave the mozzarella in the water for until it coaglates togther....it should be melted togther

To separate the cheese from the water. Get two pirex bowls and separate the water from the cheese until alitte water remains

If you have silicone oven mits hold the cheese and stretch and fold the cheese about 20 - 30 folds to make it stingy....make it into the form of a log and refridgerate until cooled or puy in freezer if you want it done quicker