fresh mozzarella

1 gallon whole milk
1 1/2 tsp citric acid
1 cup cool water
1/4 tsp rennet diluted in 1/4 cup cool water just before using
thermometer

heat the milk and citric acid--diluted in the 1 cup cool water in a large pot to 90F.  Remove from heat and slowly stir in the rennet/water mixture.  Cover and let sit 5-10 minutes.  a nice medium firm layer of curds should form on the top. it will look like custard.  Cut it in cubes with a knife and using a colander, separate from the whey.  Reserve the whey to make ricotta (my next project!).  Place the curds in a microwave safe bowl.  You will heat this in the microwave until the curds melt and are just about too hot to handle.  Remove from the microwave and begin kneading and pulling, much like you would taffy.  If it gets too hard to stretch, pop it back in the microwave and start again.  You will notice that it will stretch and pull and become a bit glossy.  Form into a ball by folding and tucking. Eat right away or store in the fridge.