1 gallon whole milk, not 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 90°F
Stir in rennet solution for 30 seconds
Stop stirring and cover the pot
Let milk sit 5 to 10 minutes until it sets
Cut the curd into 1-inch pieces
Heat curds slowly to 105°F while stirring gently
Remove from heat and let curds rest for 5 minutes
Drain the whey
Microwave the curds for 1 minute
Drain excess whey
Microwave again for 30 seconds
Knead the curds until smooth
Add salt and knead again
Stretch and fold the cheese until shiny and elastic
Shape into a ball
Place in ice water for 10 to 15 minutes
Store in the refrigerator in a covered container with a little whey or salted water