I won't post the recipe again, since there are lots of different blog posts on the New England Cheesemaking Supply blog, but I'll just skim over the main steps.
I added the required amount of citric acid to 1 gallon of milk, then heated to 90 degrees.
Then I added the rennet that had been dissolved in water, and let it sit for 5 minutes. After the 5 minutes is up, I checked to make sure the milk had set up. Sure enough, it pulled away from the pot when I pressed it. Yay!
Then I cut the curd. I used a cake icing spatula, which worked perfectly.
After the curd was cut, I heated it all back up to 105 degrees, while gently stirring.
Then, the whey gets drained, and the curd goes into a microwave safe bowl. You can see the bumps on the cheese from my colander.
The cheese gets microwaved for 1 minute, then after the whey is drained off (as often as needed), it gets kneaded like bread. I didn't get pictures of this part because I had my hands in cheese. This is where the process went wrong the last time, but for whatever reason it went perfectly this time. I kneaded until the cheese was shiny, then I stretched it, and then formed it into small balls. Then the balls chilled in icewater for about 15 minutes.
Then I ate it! I sliced up some tomato (not my garden tomatoes yet, darn it), with some basil and mozzarella. Then I drizzled it all with olive oil and sprinkled a little salt and pepper over it. It was delicious! I'm so excited it actually worked for me, and I know I'll be making this much more often!! I bought the rennet tablets from NE Cheesemaking Supply. I think I got 10 tablets, and each tablet will set FOUR gallons of milk, so I've got LOTS of cheese making to do!
I highly suggest you try it. If you can stir, you can make this! And I love NE Cheesemaking Supply...Ricki Carroll's book is also a must-have!