-1 lb. cheese curd
1). Cut cheese curd into 1″ cubes; temper with hot water (pour 110 degree water on cubes, drain, then put near boiling water on cubes to make it pliable)
2). Using a large wooden spoon, stretch until smooth; “cut” into 2″ balls pinching with hands
3). Slice up & serve with balsamic vinegar, tomatoes & enjoy!