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1
Pour milk into a large stainless steel pot and whisk to disperse butterfat. Sprinkle citric acid into milk and stir well to fully dissolve.
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2
Stirring every few minutes, bring the milk to 88u00b0F (31u00b0C) over medium-low heat (this should take about 5 minutes). Add rennet and stir to combine, about 30 seconds. Milk will begin to curdle into small clumps and separate from liquid whey. Reduce heat to low and continue heating until whey registers a temperature of 105u00b0F (41u00b0C) on an instant-read thermometer, about 3 to 5 minutes. Remove from heat and let stand 5 to 10 minutes.
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3
Using a slotted spoon, transfer curds to a strainer set over a bowl, pressing gently to drain. Curds should form a single mass. Allow to drain until whey is no longer dripping, about 10 to 15 minutes. Transfer drained curds to a cutting board. Slice into 1-inch cubes and divide into 3 even portions.
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4
Meanwhile, season whey with 1 tablespoon (12g) kosher salt (or more to taste), stirring well to dissolve. Transfer 1/3 of whey to a heatproof bowl and set aside.
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5
Bring remaining 2/3 of whey to 180u00b0F (82u00b0C) over high heat. Working with one portion of curds at a time, place in a heatproof bowl and add enough hot whey to cover. Wait 15 to 20 seconds, until curd is soft, sticky, and clumping together.
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6
Working with one portion of curds at a time, place in a microwave-safe dish and heat on high in 15-second intervals until curd is soft and sticky.
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7
Put on clean rubber gloves. Pick up ball of curds and slowly draw hands apart, allowing gravity to stretch curds; avoid forcing, tearing, or kneading curds. Continue folding and stretching curds, reheating in microwave or whey as necessary, until curds are shiny and smooth (this should take approximately 2 to 6 stretches).
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8
Fold curd into a mass that's roughly the size of your palm and make a C shape with the forefinger and thumb of one hand. Push curd through those fingers, exerting pressure to shape it into a sphere. Press hard enough to prevent large bubbles from forming under the skin. Alternatively, make a closed loop with thumb and forefinger and make several small, egg-shaped
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9
.
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10
Gently lower ball(s) into room-temperature whey and let rest 20 to 30 minutes before eating. Meanwhile, repeat with remaining portions of curd. Cheese should be eaten immediately or within a few hours; to store, wrap tightly in plastic and follow
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11
.
