Okay, so you have making mozzarella down pat. Now what do you do with the leftovers (if there are any, that is)? Our friends at Serious Eats make the important point that refrigerating freshly made mozzarella is a shame -- those moist curds quickly become hard and chewy.
What to do if an urge for caprese strikes and your mozz is ice cold? Through trial and error SE presents us with a foolproof answer: soak the ball of mozzarella in warm, salted milk to renew the protein matrix in the cheese. It's that easy!