1 gallon (3.78 liters) of milk (raw, low-temperature pasteurized, or non-homogenized milk; avoid ultra-pasteurized milk)
1 1/2 teaspoons citric acid mixed with 1/2 cup water
1/4 teaspoon rennet mixed with 4 tablespoons water
Cheese salt or sea salt (optional)
Instructions:
Dissolve the citric acid in water in a small bowl. In a separate bowl, dissolve the rennet in water. (If using lipase powder, dissolve it similarly in water.)
Pour the milk into a large pan at room temperature. Stir in the citric acid solution and, if using, the lipase mixture.
Heat the milk on medium until it reaches 95°F (35°C), then remove it from the heat. Stir in the rennet mixture for about 20 seconds. Cover and let it rest for 5-7 minutes to allow curd formation.
Once the curd is formed, use a knife to cut through it. Heat the mixture again to 105-110°F (40-43°C), gently stirring. Afterward, remove it from the heat and continue stirring for 1-2 minutes.
Using a spoon or spatula, transfer the curd to a strainer, separating it from the whey.
Place the curd in a bowl and press it with your hands to remove excess liquid. Set the whey aside in a jar for later use. If desired, add salt to the curd at this point.
Microwave the curd for 30 seconds until it reaches 145-155°F (63-68°C), then stretch and fold the curd with your hands until smooth. Alternatively, dip the curd into hot whey (155-165°F / 68-74°C) for about 20 seconds and stretch it.
Shape the curd into a ball by stretching and folding, pinching off sections to create smooth balls. Repeat the process with the remaining curd, reheating in the whey or microwave as needed.
Place the shaped cheese balls into room-temperature water for storage. Refrigerate until ready to use.