Gather milk, citric acid, liquid rennet, salt, and water
Dissolve citric acid in water
Dissolve rennet in separate water
Pour milk into a pot
Stir in the citric acid solution
Heat the milk slowly to about 90°F to 95°F
Stir in the rennet solution briefly
Stop stirring and let the milk sit until it forms a firm curd
Cut the curd into small pieces
Heat the curds gently while stirring until they separate from the whey
Drain the curds in a colander or cheesecloth
Press out excess whey
Microwave or stretch the curds until smooth and elastic
Add salt to taste
Shape the mozzarella into balls or logs
Chill the mozzarella in cold water or ice water
Store in the refrigerator in a covered container