Step 1

Add milk and citric acid solution to a pot and begin heating over medium heat.

Step 2

Once milk has reached 90°F, add diluted rennet and stir thoroughly for 30 seconds.

Step 3

You'll notice a thick curd beginning to form. Continue heating, stirring gently, until it reaches 105°F. Remove from heat and let sit for 5 minutes.

Step 4

Prepare a water bath: fill a large bowl with room temperature water. Set aside.

Step 5

Scoop curds out into a large microwave bowl and drain off excess whey.

Step 6

Heat and knead: Microwave on high for 90 seconds. Wearing gloves, knead the curd in the bowl about 10 times to help distribute the heat.

Step 7

Drain off any whey and sprinkle with salt. Microwave for another 30 seconds, then knead about 10 times.

Step 8

Repeat the heat and knead process until the curd begins to come together and you're able to stretch it apart without it breaking. Stretch it a few more times to achieve the shiny mozzarella look.

Step 9

Shape: stretch and form into a ball or log and plunge into the water bath to prevent further melting. Let it sit in the bath for 5 minutes to cool before serving and storing.