What you will need:
5 litres milk
2 tsp citric acid dissolved in 1/2 cup of water
A generous pinch of rennet
1 tsp salt
Warm the milk to around 40 degrees C and gently stir in the citric acid solution. Remove the pot from the stove and gently stir in the rennet after dissolving it in 1 tablespoon of the warm milk. Leave it to set. After 10 minutes, if it has set well, cut the curds in parallel cuts, going right to the bottom, gently with a knife. Then put it back on the stove and heat slowly to 40 degrees C, gently stirring.
Remove the pan, stir gently for a few more minutes, then remove the curds with a slotted spoon into a microwavable bowl. Microwave the curds for 1 minute. Remove from the microwave and drain the whey. Wearing gloves, fold the curds over a few times and return to the microwave and heat for 30 secs. Check if the internal temperature is 57 degrees C. If not, put it back in the microwave for 30 seconds more. When the internal temperature is 57 degrees C, add the salt and stretch and fold the curds repeatedly, wearing gloves. it is ready when it tightens and gets a glossy sheen.
Shape into balls and refrigerate. You can keep it for up to a week if you store it in a vessel with the whey in which salt has been added.
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