Heat the milk in a large pot. Mine got to 130⁰F (scalded but not boiled). Remove from the heat.

Stir in the citric acid and vinegar. A few curds of milk begin to form and float on top of the milk.

Stir in the rennet and set aside for 3 – 5 minutes.

Strain the mixture through a colander and push as much excess liquid from the curds as possible.

Transfer the curds to a microwave-safe bowl, sprinkle with salt, and heat on high in the microwave for 1 minute.

Drain the excess liquid from the bowl. Then, starting with a wooden spoon, silicone spatula, etc., knead the cheese until it forms into one solid mass. Once it is cool enough to handle knead the cheese by hand (I use gloves for cleanliness) and knead for about 2 minutes, stretching and twisting. If the cheese breaks, it's not yet done.

Microwave the cheese again for about 30 seconds and squeeze out any excess liquid. If 1 teaspoon or less comes out, you’re done heating it. If not, heat again for another 30 seconds and squeeze out the liquid again. Knead until smooth and stretchy. Repeat until there is only up to teaspoon left of liquid. The more you microwave the cheese, the drier it will turn out.

Place in a dry, clean heatproof bowl to cool. Once it’s cool, it will be shiny on the side that was touching the bowl.

Store in a zipper storage bag up to 1 week. Feel free to freeze as well. Then defrost at room temperature.