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Start by making the stracciatella by turning the curds into a solid mass, stretching and folding them until smooth and glossy, then mixing with heavy cream and salt.
Proceed to make the mozzarella by smushing and stretching the curds into a smooth, glossy ball, flattening into a disk, and stuffing it with the stracciatella.
Seal the mozzarella around the filling, submerge in cold water, then store in the fridge for up to five days before serving.