Special thanks to Jesse who taught me this one!
We used a specially sold kit for this that included all of the ingredients except the milk.
We used a gallon of local whole milk with your citric acid added, heat it to 90F. Stir frequently.
Then remove from the heat and add rennet solution and stir gently for about 30 seconds.
Cover for about 5 minutes.
The curds will begin to form. Then break them up.
Then drain in the sink. I let the whey go, but I’m sure there is some use for it.
Heat water up to 185
Start to press it together with your seasonings and make a ball to whatever size you want. You may need to dunk it back into the warm water to achieve this.
You can eat this warm or allow to cool.
I put some black pepper, salt and EVOO on this then cut for everyone to try.