Warm the Milk: Pour the milk into a large pot and slowly heat it to 90°F (32°C). Stir gently to avoid scorching.
Add Citric Acid: Stir the dissolved citric acid into the warm milk. This helps the curds form quickly and gives the cheese its classic softness.
Add Rennet: Add the diluted rennet and stir gently using an up-and-down motion for 30 seconds. Stop stirring, cover, and let it sit for 5 minutes. The milk will set into a soft gel.
Cut the Curds: Once the curd is firm, cut it into a grid pattern using a long knife. Try to make even cubes for even heating.
Heat and Stir: Slowly heat the curds to 105°F (40°C) while stirring gently. The curds will shrink and firm up.
Drain the Curds: Use a slotted spoon to transfer the curds into a bowl. Gently press out excess whey. Heat the Curds (Microwave or Hot Water)
Microwave Method: Heat for 1 minute, drain excess whey, fold, then heat in 30-second intervals until hot and stretchy.
Hot Water Method: Place curds in a bowl and pour hot (not boiling) water over them until they soften.
Stretch the Cheese: Put on gloves. Stretch the curd by pulling and folding until shiny and smooth; about 3-4 minutes. Add salt during stretching.
Shape and Chill: Shape into a ball. Place in cold water for 5 minutes to set.
Serve: Enjoy fresh or pair with comforting dishes like Italian Pumpkin Soup or light meals like Spiced Pear Smoothie.
