ingredients:

• 1 gallon milk 
• 1 teaspoon citric acid 
• 1/2 teaspoon rennet 
• 1/4 cup water 

• Mix the rennet into the water and set aside. 
• Pour the milk into a large stainless steel or enamel pot. (Aluminum is not good as the  acidity of the cheese is affected by the pot and the cheese will have an "off" flavor.) 
• Sprinkle the citric acid granules over the milk and stir to dissolve. Set the milk into a sink full of hot water and heat the milk to 88'F. Stir the milk gently while it is heating up. This takes about 15 minutes. 
• When the temperature has be reached, stir in the rennet solution. Keep stirring until you have a  potful of curds and whey. 
• Remove the curds from the whey and squeeze out as much excess whey as you can. 
• Place whey in a microwave safe bowl and heat it about 50-60 seconds on high. 
• Start mashing it with a wooden spoon until it is cool enough to knead like bread dough. 
• Heat it again for 20-30 seconds and again knead. 
• Continue to heat and knead until it is smooth and shiny and runs like taffy. 
• Add salt (1/2 tsp. per gallon of milk) and knead into cheese while kneading and stretching. 
• Shape it however you want: into a ball, into cheese strings, or braid it. 
• Plunge it into cold water to cool. 
• Wrap in plastic wrap or place in a storage container. Use within 1 week. 

Per serving: 369 Calories, 21g Total Fat, 13g Saturated Fat, 
85 mg Cholesterol, 15 mg Sodium, 187 Calories from Fat, 
27g Carbohydrate, 0g Dietary Fiber, 19g Protein