Heat 8 cups whole milk to 88–90°F (31–32°C)
Add 1/4 tsp citric acid dissolved in 1/4 cup cool water; stir 1 minute
Add 1/2 tsp rennet diluted in 1/4 cup cool water; stir gently for 30–60 seconds
Cover and keep at 88–90°F for 5 minutes until a clean “break” forms
Cut curd into 1/2-inch cubes; rest 5 minutes
Slowly heat to 100–102°F (38–39°C) over 20–30 minutes, stirring gently
Drain whey until curds are just covered; rest 5 minutes
Ladle curds into a microwave-safe bowl
Microwave in 30–45 second intervals, stretching and folding each time, until smooth and elastic
Stretch and shape into balls or logs
Cool in ice water 1–2 minutes
Salt options:
Sprinkle salt on the surface, or
Soak in 20% salt brine (about 1/2 cup salt per 1 cup water) for 30–60 minutes
Store in fresh, salted whey or in a covered container in the refrigerator up to 3–5 days