Ingredients

• 1 gallon Whole Milk (not ultra pasteurized)

• 1/4 Rennet Tablet

• 1-1/2 teaspoons Citric Acid

• 1 tablespoon Salt

Instructions

1. Crush rennet and dissolve in 1/4 cup of water

2. Dissolve citric acid in 1/2 cup of water

3. Poor citric acid into large pot

4. Rapidly poor milk into the pot with the citric acid to ensure it mixes well

5. Heat mixture to 90 degrees Fahrenheit using medium low heat

6. Remove from heat

7. Add the dissolved rennet (mix well for a few seconds)

8. Cover pot with a lid and let rest 5-10 minutes

9. Using a long knife, cut the curd into 1 inch squares

10. Place the pot back on the heat and bring to 105 degrees Fahrenheit while slowly stirring

11. Remove from heat

12. With a slotted spoon, scoop out the curd and place them into a colander

13. With your hands, gently press out the excess whey

14. Place in microwavable safe bowl and microwave for 30 seconds to remove more of the exchess whey

15. Add salt

16. Kneed and stretch the curd (reheating when necessary) for a few minutes, until it is shiny and looks like mozzarella

17. Eat!