Hmm let's see if I can remember, it was at my parents house but let's see.
2 gal whole milk
2 tsp citric acid, dissolved into 1/2 c bottled water
1/2 tablet rennet, dissolved into 1/2 c bottled water
2 1/2 tsp cheese salt
So I dissolved the additives, and first mixed the citric acid with the milk in the pot. Heated it up to 90 degrees, then added the rennet. I then let it set for 8 minutes, and then cut the curd into 1 inch cubes. At that point it was sort of curdle-y and didn't have a super firm set. The curds disintegrated pretty easily, so we poured the whole thing into a wire mesh strainer to separate the curds. Nuked the cheese in a bowl for 1 minute, kneaded it like bread, nuked for 30 seconds, kneaded, etc. I think I nuked and kneaded about 3 or 4 times until it was super stretchy like taffy, mixing in the salt at the last minute (my mom was watching and very impressed at the stretchiness, lol). Then formed it into 2 balls, threw into ice water. We ate some of it warm and it was great. The rest of it was chopped and put onto a pizza.
The first time I made it, I made it similarly except after adding the rennet I just kept stirring and the curds sort of formed on their own, very small, and were easier to strain out. That time I chopped the cheese into larger pieces, breaded and fried them in oil (trying to make cheese stick type bites). The breading came off some of them but they didn't melt at ALL.
I can't really describe the texture after heating/cooking, it was almost like it was mealy with a plastic-y skin on top after it was "melted" (cooked onto the pizza) and then cooled. I wish I'd taken pictures but I didn't
