Measure out 1 cup of water. Stir in the citric acid until dissolved. Pour the remaining 1/4 cup of water in a separate bowl, and stir in the rennet until dissolved. (Crushing works well.)

Pour the milk into the pot, and stir in the citric acid solution for about 10 seconds. Set the pot over medium-high heat and warm to 90°F, stirring very gently.

Take the pot off of the heat and gently stir in the rennet solution. Count to 30. Stop stirring, cover the pot, and let it sit undisturbed for 5 minutes.

After five minutes, the milk should have set, be slightly firm to the touch, and and started to peel away from the sides of the pot in some areas. If it is still liquidy, or breaks apart when you touch it, re-cover the pot and let it sit for another five minutes.

Once the milk has set, cut it with a sharp knife like a checkerboard or tic toe pattern. Make sure your knife reaches all the way to the bottom of the pan.

Place the pot back on the stove over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey. If the whey starts turning milky, then you are stirring to hard and you are losing flavor.

Using a slotted spoon, scoop the curds into a bowl lined with a strainer.

Put about half of the curd onto a slotted spoon and submerge it into the hot whey. Hold it in the whey until it starts to melt a little bit. Dip your fingers into cool water before picking it up (or wear gloves) and shaping the cheese. Stretch the cheese, sprinkle on a healthy pinch of the salt, and fold it in half (like a book). Repeat this step 2-3 times before pushing it through the "OK" symbol of your hand. Place in an ice water bath while you repeat with the other half of the curd.

Store in a ziplock bag with the air pushed out.