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1
Pour the milk into a large, heavy-bottomed pot and add the citric acid, stirring for 2 minutes. Bring the milk to 105 degrees F. Check the temperature with a thermometer. Remove the pot from heat.
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2
In a small cup, dissolve the rennet in the water. Add this mixture to the milk and stir for 30 seconds. Cover the pot and let stand for 15 minutes.
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3
Using a wide, shallow ladle, scoop the curds carefully into a microwave-safe bowl and pour off and press out the excess liquid.
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4
Microwave for 1 minutes on high. Pour off excess liquid, begin careful because it will be very hot. Turn curd and microwave on high for 30 seconds longer.
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5
Remove cheese from microwave. Drain off excess whey. Repeat microwave process, draining and pressing off the excess whey.
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6
Using a wooden spoon, stir and stretch the cheese for about 10 minutes or until it's stringy and shiny. If the mozzarella cools too much, it will become hard to stretch. If this happens, reheat the cheese for 30 second intervals until it becomes pliable again. The mozzarella can be served right away or refrigerated, covered in water, for up to 3 days. Change the water after a day or two.
