Heat your milk and diluted citric acid to 90 degrees Fahrenheit. Remove from heat.

Add your diluted rennet and stir gently in an up-and-down motion.

Cover your pot and set aside for about 10 minutes – the cheese should appear “set”.

Cut a grid pattern in your cheese. Ensure you reach the bottom of the pot.

Place your pot back on the fire and heat to about 110 degrees Fahrenheit while stirring to ensure the curds don’t burn, but gently enough so they don’t break.

Remove from the heat and keep stirring gently for five minutes. Then line a colander with a cheese cloth and spoon your curds into your colander to ensure the whey (liquid) drains.

Save half the whey for later use.

Return the rest to the pot and heat to about 170 degrees Fahrenheit.

Wear heat protective gloves for the next bit.

Divide the curds in half and set one clump of curds into the heated whey. Allow it to sit for a minute or two until it becomes nice and stretchy.

Pull the cheese and fold it onto itself. You may need to repeat dunking it into the hot water if it’s not smooth yet. Try not to overwork it.

Then add some salt to your cheese and form it into a ball.

Place it into an ice bath for a few minutes before removing it to serve it.

If you are not serving it immediately, store it covered in some of the whey for up to a week.