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Recipe:

3.7 litres (1 gallon) Whole Milk, (pasteurised or Raw, just NOT ultra-pasteurised)
3g liquid rennet
8g citric acid
Salt to season

Combine rennet with 50ml water
Combine citric acid with 200ml water. make sure crystals are completely dissolved.
Add the dissolved citric acid and water to the milk while vigorously stirring to ensure it’s evenly dispersed.
Heat to 32°C/85°F , then remove from heat and slowly add the rennet water whilst stirring.
Cover with a lid and let it sit for 10 minutes. Let it sit for longer if the curd hasnt properly formed.
Slice the curd vertically and horizontally for a grid pattern and then put back on the heat, stirring very gently until it reaches 41°C/106°F.
Remove from heat and let it sit for another 5 minutes.
Remove the curds from the pot into a strainer and then squeeze the ball to remove excess whey. Set the ball aside in a bowl
Season half of the whey liquid with some salt and heat it up to about 80ºC/176ºF
Pour the hot whey onto the ball in its bowl. Leave to stand for about 20 seconds
Stretch the curds and then fold in half. Do this about 5-6 times until you get one smooth piece of curd.
Section off and end of the curd using your forefinger and thumb to make a ring. Twist it off the rest of the curd for a ball shape.
Store in the salted whey in the fridge or serve immediately.