My son made Mozzarella a couple of years ago. I set up and then watched while drinking cold beer so don't quiz me
I don't know where this recipe came from but it's in my spreadsheet and the cheese disappeared in two days.
Add 1 & 1/2 tsp. Citric Acid diluted in 1cup cool water to 1 gallon of cold milk.
Heat slowly to 90F
Remove pot from burner slowly stir 1/4tsp of rennet diluted in 1/4cup. cool water for 30sec. Cover and leave for 5 minutes.
Check the curd, it will look like custard and the whey will be clear. If too soft let set a few more minutes.
Now cut the curd into 1 inch squares with a knife that reaches the bottom of the pot.
Place pot back on stove and heat to 105F while stirring slowly. (If you will be stretching in water heat to 110F)
Take off the burner and continue sirring slowly for 2-5 minutes. Transfer the curd to a colander or bowl using a slotted spoon.
Notice how the curd is beginning to get firmer as the whey drains.
Continue separating the curd and notice the color of the whey
Drain the whey from the curd while gently pressing to aid whey runoff.
Using a heat proof bowl microwave on High for 1 min. pour off the whey.
Knead and reheat for 30sec, repeat if needed until the curd is 135F, almost too hot to handle.
Knead the curd as you would bread dough and add salt to taste near the finish (1/4 - 1/2 tsp)
Remove curd from bowl and continue kneading, return it to the microwave if needed.
"At this point, if hot enough, it will begin to stretch, and stretch some more
this is what makes it Mozzarella."
Now knead it back into a big ball until it is smooth and shiny.