Cut the curd into small pieces and transfer to a large bowl. Cover with boiling water and let sit for about 10 minutes. Pour off the water and add a little fresh boiling water. When cool enough to handle, knead
the curd until it feels nice and smooth. Stretch the cheese
and drop it into a bowl filled with cold water to cool. After a couple minutes, remove the stretched cheese, mix it with the salt and roll it into a ball.