Place the milk in a large, stainless steel pot.

Heat on med/low to 55 degrees F.

Combine the citric acid and 1 cup water and stir into the milk.

Continue heating on med/low heat until the milk reaches 90 degrees F.

Remove from heat.

Combine the rennet and 1/4 cup water.

Stir into the milk.

Cover the pot with a lid and allow the mixture to sit for 5 minutes, undisturbed.

Check with a spoon to see if the curd has set.

It should clearly be separated from the whey. If not, cover and allow the mixture to sit another 5 minutes.

Once the curd has set, use a long knife or spatula to cut the curd into a checker board pattern. (about 1 inch apart)

Place the pot back on med/low and heat to 110 degrees F. while slowly stirring.

Remove from heat and continue to slowly stir for 3 minutes.

Place a colander over a large bowl or pot.

Use a slotted spoon to remove the curd and place it into the colander to strain.

Once the whey has strained off, place the curds into a microwave safe bowl.

Microwave on high for 1 minute.

Remove and knead the curds.

Season with salt and place back in the microwave for 30 seconds.

Knead the cheese and stretch it 2 to 3 times.

Form a ball with the cheese.

Slice and serve or wrap in plastic to chill for later.