Crush 1/4 tablet of rennet and dissolve in 1/4 cup of cool water, or add 1/4 tsp single strength liquid rennet to the water.

Add 1 1/2 tsp. of citric acid ( or substitute ) to 1 cup cool water, pour this into your pot. Pour milk over.

Heat the milk slowly to 90°F. ( up to 100F. )

Remove the pot from the burner and slowly add rennet.
Stir in a top to bottom motion for approx. 30 seconds, then stop.

Cover the pot and leave undisturbed for 5 minutes. ( up to 30 minutes more )

Cut the curds into a 1" checkerboard pattern.

Place the pot back on the stove and heat to 105°F while slowly stirring the curds.
Take the pot off the burner and continue stirring slowly for 2-5 minutes. (More time will make a firmer cheese).

With a slotted spoon, scoop curds into a colander or microwave safe bowl ( or pour thru strainer ).
Press the curd gently with your hand (rubber gloves will help ) , pour off as much whey as possible.
( Option: Use potato ricer with cheese cloth over bottom to press out whey ).

Transfer the curds into a microwave safe bowl. Microwave 1 minute.

Add salt.

Work the cheese with a spoon or your hands. Drain off whey.

Microwave two more times for 35 seconds each, and repeat the kneading and draining.

Remove curd from bowl and knead ( like bread dough ) until it is smooth and shiny. Return it to the microwave if needed. Add more salt to taste. The cheese should be soft and pliable enough to stretch, and stretch, and stretch some more (like taffy).

Knead cheese into a big ball until it is smooth and shiny. Place it in a bowl of ice water and refrigerate. Ready when cooled.