Homemade Mozzarella Cheese

Combine 1/4 cup water and rennet in a small bowl; mix well.

Combine remaining 1/2 cup water and citric acid in another small bowl; mix until dissolved.

Pour milk into a large pot set over medium heat.

Stir in water-citric acid mixture.

Heat milk, stirring occasionally, until it registers 90 degrees F (32 degrees C) on an instant-read thermometer, about 5 minutes.

Remove milk from heat and stir in rennet mixture in a figure-8 motion for 30 seconds.

Stir counterclockwise for 30 seconds to still the milk.

Let stand, covered, until milk sets into curd, 5 to 10 minutes.

Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.

Slice vertically into the pot to cut curd into 3/4-inch cubes with a palette knife.

Stir curds gently, but leave cubes mostly intact.

Return pot to the heat; cook over medium heat, stirring curds gently, until temperature reaches 109 degrees F (43 degrees C), about 5 minutes.

Remove from heat.

Ladle curds into a colander set over a large bowl using a slotted spoon.

Press curds gently to extract liquid whey.

Pour drained whey back into the pot.

Heat whey to 185 degrees F (85 degrees C), about 5 minutes.

Wearing gloves, tear off a piece of curd and place on a slotted spoon.

Dip curd into hot whey for 5 to 10 seconds.

Stretch, fold, and knead the curd.

Repeat until mozzarella is smooth and elastic.

Knead in salt and form curd into a ball.

Repeat dipping and kneading process with remaining curd.

Allow mozzarella to cool.

Wrap tightly in plastic wrap and transfer to the refrigerator.