Directions

1. Read the safety notes before starting. Use pasteurized dairy, sanitize bowls, cloth, spoons, and thermometers, keep hands clean, and refrigerate finished cheese promptly.
2. Stir dissolved citric acid into cold milk. Warm the milk to 90 F over medium-low heat, stirring gently.
3. Remove from heat and stir in diluted rennet for 30 seconds. Cover and rest 5 to 10 minutes, until the curd sets like custard and pulls from the pot edge.
4. Cut the curd into 1-inch squares. Warm gently to 105 F while moving the curds slowly for 3 to 5 minutes.
5. Scoop the curds into a colander and drain 5 minutes. Reserve some hot whey if you prefer to stretch in whey.
6. Heat water or whey to 170 F. Dip the curd, fold with gloved hands or spoons, and stretch only until glossy and elastic. If it tears, rewarm briefly; if it becomes rubbery, stop stretching.