1 gallon whole milk, non-ultra-pasteurized
1 1/2 tsp citric acid dissolved in 1/4 cup cool water
1/4 tsp liquid rennet dissolved in 1/4 cup cool water
1 tsp cheese salt
Pour milk into a pot
Stir in citric acid solution
Heat milk to 88–90°F
Stir in rennet solution for 30 seconds
Stop stirring and let milk sit 5–10 minutes
Cut curd into 1-inch pieces
Heat slowly to 105°F while stirring gently
Drain curds in a colander
Microwave curds for 1 minute
Drain whey
Microwave again for 30 seconds
Knead curds and add salt
Microwave in short bursts until stretchy
Stretch and fold cheese until smooth
Shape into a ball
Place in cold water or ice water
Refrigerate after cooling