Prepare Solutions: In separate small bowls, mix the Citric Acid with ½ cup of cool water and the Liquid Rennet with ¼ cup of cool water. Set aside.
Acidify the Milk: Pour the cold whole milk into your large pot. Gently stir in the dissolved citric acid solution.
Heat the Milk: Place the pot over medium-low heat. Stir slowly and continuously to prevent scorching. Heat the milk until it reaches 90°F (32°C).
Add the Rennet: Remove the pot from the heat. Pour in the diluted rennet solution. Stir gently with an up-and-down motion for about 30 seconds to distribute the rennet evenly.
Set the Curd: Cover the pot and let it sit undisturbed for 5 to 10 minutes. The milk should separate into a solid curd (like custard) and liquid whey (yellowish-green). To check if it’s ready, gently press the edge of the curd—it should feel firm and pull away cleanly, known as a “clean break.”

Cut the Curd: Using a long knife, cut the curds into a 1-inch (2.5 cm) grid pattern, slicing all the way to the bottom of the pot. This helps release the whey.
Cook the Curd: Place the pot back on the burner over low heat. Slowly heat the curds and whey, stirring very gently with the slotted spoon to keep the curds separated, until the temperature reaches 105°F (41°C). This process takes about 5 minutes. Remove from heat and continue stirring slowly for another 5 minutes.
Drain the Curds: Carefully ladle the curds into the cheesecloth-lined colander set over a large bowl (save the whey for later, or discard).
Press and Squeeze: Gently press the curds in the colander with your hands to drain off excess whey. Gather the cheesecloth around the curds and squeeze firmly until a dense, consolidated ball of cheese forms and most of the liquid stops dripping.
Salt the Curd: Transfer the curd mass to a clean bowl. Sprinkle with 1-2 teaspoons of salt and gently knead it in with your hands.

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