Put milk in a pot. Slowly add lemon and water mixture into cool milk and stir.

Warm mixture to approx 90 Deg F

Add rennet water mixture to milk and stir briefly. Shut off heat, cover and let sit until you achieve a "clean break" (2-5hrs)

Do a "clean break" test. Stick your finger into the milk. If you feel it tear around your finger and can pull it apart, you are ready for the next step. You should be able to separate the curd from the whey with your finger. Google "cheese clean break" if you need more info.

Cut mixture into curds 1/2" wide. Cubes if you can. They don't have to be perfect.

Warm curds and whey on low to approx 130deg. (Bath water warm). The curds will firm and separate from the whey approx 15 mins. Move the curds around with a wooden spoon GENTLY.

Separate the curds from the whey using a slotted spoon or cheesecloth and strainer. Allow to drain for 15 mins. Put into microwave safe bowl.

Heat curds for 30 seconds in the microwave. Drain the whey that comes off. Begin folding cheese in on itself.

Heat for 20 seconds more. Drain any whey. Add salt. Continue folding to mix salt in.

Heat 15 seconds. Fold cheese until it gets firm and shiny. Form into a ball.

It will last 3-4 days wrapped in the fridge. Enjoy!!!