Sprinkle the citric acid powder into a cool, empty, large non-reactive stockpot. Pour ¼ cup water over it and stir it to dissolve.

Pour the milk into the citric acid solution and stir it to combine.

Put the pot over medium-low heat and heat it to 90 degrees.

When the milk reaches 90 degrees, remove the pan from the burner and pour in the rennet mixed with water.

Stir the mixture with a gentle, circular up and down motion for about 30 seconds, then use the spoon to stop the motion of the milk.

Place the lid on the pot and walk away for exactly five minutes.

After five minutes, the mixture should resemble a very soft custard.

Cut the curd into a 1-inch checkerboard pattern.

Return the pot to the burner over medium heat and stir gently until the temperature of the whey reaches 105 degrees.

Use a slotted spoon to transfer the curd to a colander set over a bowl.

Slowly spin around the colander to allow the whey to drain from the curd.

Remove the cheese and gently squeeze it a few times to drain off more excess whey.

Transfer the cheese to a microwave-safe bowl and microwave the curd on high for 1 minute.

Remove the bowl from the microwave and pour off as much whey as you can.

Press the curd together with your hands and drain off the whey.

Microwave it again on high for 35 seconds, then press the curd together again to drain the whey.

Knead and stretch the curd to drain more whey, then microwave it one last time for 35 seconds.

Knead in the salt and roll it under itself until it forms a neat ball.

Set the ball into an ice water bath and let it rest until totally cool.