Fresh Mozzarella

dissolve in water

mix

Heat over med/low heat until 90f, stirring in the citric acid. Once 90f, remove from heat and quickly stir in rennet. Let sit covered for at least 5 mins

Cross hatch curd with knife, heat up to 105f while very gently stirring, then let sit another 5 mins. Next, remove curds from whey and heat up whey (and add salt to taste) to 180f, which you will use to heat up the curd enough to work. Work it into a cheese. The end!