Heat 1 gallon of whole milk to 90°F to 95°F
Stir in 1/4 teaspoon mesophilic or mozzarella culture
Let the milk ripen for 5 to 10 minutes
Add 1/4 teaspoon liquid rennet diluted in 1/4 cup cool non-chlorinated water
Stir gently for 30 seconds
Cover and let sit undisturbed for 5 to 10 minutes until a clean break forms
Cut the curd into 1-inch cubes
Let the curds rest for 5 minutes
Slowly heat the curds to 105°F while stirring gently
Hold at 105°F for 5 minutes
Drain the whey from the curds
Microwave the curds for 1 minute or place them in hot water until pliable
Fold and stretch the curds until smooth and shiny
Add salt to taste
Shape into balls
Place the mozzarella in cold water or ice water to set
Store in lightly salted whey or cold water in the refrigerator