Heat the milk to 55F.

Dissolve the citric acid in 1/4 c. water. Dilute the liquid rennet with 1/8 c. water. Add the citric acid/water mixture to the milk.

Heat the milk/citric acid mixture to 90F. The milk will start to curdle slightly.

Stir in the rennet/water mixture. Keep slowing stirring until curds form. When the curds look like the ones in the picture above, remove them with a slotted spoon in a separate bowl.

Form the curds into slightly formed balls.

In the meantime, heat the whey to 175F in medium heat. When the temperature reaches 175F turn the heat down to low to maintain the temp. Add the 1/8 c. salt and stir until dissolved. Dip the balls, one at a time into the hot whey for about 5 seconds. Remove with a slotted spoon.

Immediately after removing the ball from the hot mixture, knead in a folding motion. You will have to do this 4-5 times until the cheese is no longer crumbly and is stretchy.

Serve warm or refrigerate until ready to serve.