Sanitize your hands and work station before removing product from package.
Place desired amount of curd into stainless steel bowl.
Break curd into very small pieces by hand or with knife.
If desired, sprinkle with salt "to taste" and mix.
Pour hot water (170°-180°F) over the curd, enough to cover.
Allow the curd to head up for about one minute before working.
Gather into a soft mass, until the pieces begin to stick together.
Drain off some of the hot water.
Exchange or add additional hot water to cover the curd.
Work the curd into a soft mass with a paddle or tongs.
When strings can be formed and the curd can be stretched smoothly, it is ready to work.
Work into desired shapes. If the curd begins to harden, add a bit more hot water to reheat.
Place finished pieces in a bucket of cold running water to cool down for at least 10 minutes.
Transfer to a storage container with a tight fitting lid.
Keep the finished products covered in a light brine solution (1 Tbsp. fine sea salt dissolved in ½ gallon cold water).
Cool products to an interior temperature of 37° F before using.