Mozzarella

1 gallon of milk (non-ultra pasteurized)
1/4 cool water
1 tsp. citric acid
1/4 renit tablet (1/4 of 1 tablet)

Put in pot on stove and bring to 55 degrees Fahrenheit.  Mix citric acid into water in a separate bowl.  Add renit tablet and water mixture to milk once up to temperature and stir.  Heat the milk to 88 degrees Fahrenheit over medium-low heat.  (The milk will start to curdle.)  Stir with an up-down motion and continue heating until temperature reaches 100-105 degrees Fahrenheit.  Turn off heat.  The curds will be pulling away from the sides of the pot and are ready to scoop out.  Wait a few more minutes.  Scoop out the curds with a slotted spoon and place them in a 2-quart microwaveable bowl.  Press the curds gently with your hands, pouring off as much whey as possible.  Reserve the whey.  Microwave the curds on high for 1 minute.  Put on a pair of rubber gloves and drain off all excess whey.  Gently fold the cheese over and over and over (as if you were kneading bread) with your hand or a spoon.  This distributes the heat evenly throughout the cheese, which will not stretch until it is too hot to touch.  Microwave 2 times for 35 seconds each.  After each heating, knead again and drain excess whey.  Add the salt to taste (if you want) after second microwave.

Knead quickly, until smooth.  When the cheese becomes elastic, start to pull and stretch it (as you would taffy).  If it breaks, the curds need to be reheated.  When the cheese is smooth and shiny, roll it into a log or small balls and eat while still warm.  Or, place them in a bowl of ice water for about a half hour to produce a consistently smooth texture.  If you must wait, cover it and store it in the refrigerator.

Makes about 3/4 - 1 pound.