Ingredients

• 1 gallon (3.7l) whole milk (ideally NOT ultra-pasteurized)
• 1.5 teaspoons (8g) citric acid
• 1 cup (250ml) water
• 1/2 teaspoon (3g)
• liquid rennet
• 1/4 cup (60ml) water
• 1 tbls kosher salt.
• Rubber Gloves

Instructions

1. Make sure everything you use is clean.
2. pour the milk into a pan and whisk well to distribute any cream
3. add the citric acid. and whisk some more to make sure it is distributed at least 30seconds or it will just sit on the bottom of the pot.
4. turn on the heat to a medium-low and keep string or the milk will burn on the bottom.  as the temperature rises you will see clumps of curd starting to come together.  Remember with this whole process the temperatures we are working with are low, always below body temp.
5. dilute the rennet in the water
6. when the milk reaches around 32C (so not too warm that it would scold a clean finger) you can add the rennet.  STIR WELL until it is combined with the milk.. at least 30seconds.
7. turn off the heat cover the pot and leave for around 5-10mins for them to solidify.
8. then slice the curds (inside the pan) into 1 inch cubes by slicing in a grid formation.
   
9. with a slotted spoon to scoop out the curds and into a strainer. and press down to remove as much whey a possible. then leave to cool for around 10mins (DO NOT THROW AWAY THE WHEY/WATER).
10. place the curds on a board and slice them into 1 inch cubes. If  at this point they are too crumbly to form a mass and more like ricotta, the milk you bought was pasteurised at too high a heat.
11. you should have shiny cubes of curd. season with some salt.
12.  pop 1/3 of your curds in a heatproof dish.  Now If you have a microwave then pop the dish on high for 15seconds.  if you don't have a microwave then heat up your whey pan to around 82C and ladle the hot water over the dish containing 1/3 of your curds.
13. SPINNING- after around 15seconds (for either method) used a rubber gloved hand (it will be hot)  pick up the curd and pull apart.  don't over kneed.  if it "breaks" apart rather then stretching, then return to the heat for another 15seconds (either microwave or hot water) and try again.
14. once it stretches rather then breaking, you can start folding it in on itself to make a ball. after each stretch you can dunk it back into the whey to ake it pliable. it only spins when its warm.
15. you can pop your mozzarella ball in the room-temp whey while you spin the rest of your curds.