Start with fresh milk curd from your local dairy and crumble it up– then pour boiling salted water over it and stir. Then grab a handful of cheese and press it on the strainer on both sides getting the water out. Fold the cheese back and forth, both ways several times, pressing and squeezing the water out and re-dipping it in the hot water to keep it malleable until its shiny and you can form a ball out of it. Seal at the bottom and drop in ice water if you are saving for several days. Otherwise keep in tepid water until ready to use (outside of refrigerator) for up to 2 days.