Instructions:

1. Dissolve the citric acid in ½ cup of cool water and pour it into a large pot. Add the milk and stir gently.
2. Heat the milk slowly over medium heat until it reaches about 32°C (90°F), stirring occasionally.
3. Dissolve the rennet in ¼ cup of non-chlorinated water, then add it to the warm milk. Stir gently for about 30 seconds.
4. Stop stirring and let the milk sit undisturbed for about 5–10 minutes until it forms a soft curd.
5. Cut the curd into small cubes using a knife and slowly heat the mixture to about 43°C (110°F) while gently stirring.
6. Once the curds separate from the whey, remove them with a slotted spoon and place them in a microwave-safe bowl.
7. Microwave the curds for about 30 seconds, drain off excess whey, and gently fold the cheese. Repeat heating and folding until the cheese becomes stretchy.
8. Add salt and stretch the cheese until it becomes smooth and shiny.
9. Shape the mozzarella into balls and place them in cold water to set.
10. Your fresh homemade mozzarella cheese is now ready to enjoy. 🧀