Pour milk into a stainless steel pot.
Put citric acid in a measuring cup and add cool water to measure 1 cup.
Add citric acid and water mixture to milk.
Pour rennet in measuring cup and add water to 1/4 cup.
Heat milk slowly to 90 F.
Remove from heat and add rennet diluted in 1/4 cup cool water.
Stir well and cover.
After about 3 to 5 minutes, check curd.
Should look like custard. If too soft, leave a few more minutes.
Cut curd into 1 inch squares with a knife.
Place back on stove and heat to 110 F, stirring gently and slowly.
Take off burner and continue to stir for about 3 minutes.
Transfer the curd to a colander to drain.
Gently drain the whey from the curd.
Freshly made cheese! Allow to cool before shaping to desired size.*Adapted from the New England Cheesemaking Supply.
