Mozzarela Cheese

1 Liter of whole milk (about 4 cups)

7 ounces corn or potato starch

7 ounces unsalted butter (about 2 sticks_

1tablespoon of kosher salt

7 ounces of left over mozzarella cheese either store bought or left over from the batch before. I measure out 7 ounces after the batch is made and place it in the freezer.

Place milk and starch in a blender and blend for for 2-3 minutes, depending on your blender

Pour milk mixture into a pot and add salt. Stir.

Begin to heat and add butter in cubes and the mozzarella cheese.

Heat until hot and become stiff stirring the entire time. Do not get too hot.

Pour into a butter pan and chill for 2-3 hours and when completely cool, unmold. Cut into the size you want. Store in a sealed plastic bag or in a bowl with a little olive oil over the top.