Heat the milk gently to 85°F. While that's happening, prepare your rennet by mixing it with a quarter cup of cold, non-chlorinated water.
Acidifying the Milk
Once the milk comes to 85°F, you add the citric acid. The milk solids will begin to coagulate at this point. You continue to heat the milk gently to 100°F — at which point you will add the rennet mixture.
The curd is ready for draining when it pulls away from the side of the pot and when the back of a teaspoon leaves an indentation in it when gently pressed into it.
The Home Stretch
Still, now that I've got the bug, I do want to make a great mozzarella ball before retiring from cheesemaking entirely. Watch Slice for more mozzarella-making in the future.