Combine 1/4 C. water and rennet together in a small cup. Set aside.
Combine 1/4 C. water and citric acid together in a small cup. Stir still dissolved.
In a large pot, bring a gallon of milk to 55 degrees Fahrenheit on very low heat.
Stir in citric acid solution for at least 30 seconds.
Continue to heat, stirring occasionally, until it reaches 95 degrees. It will be beginning to curdle.
Turn off and remove from heat and stir in rennet solution in a back and forth motion for 30 seconds. Then place a lid over the pot and let stand for 5-10 minutes. The curd should coagulate and feel like a custard.
Cut curds across and side to side, to create a checkerboard pattern. Return pot to stove and heat on low to 105 degrees.
Remove pot from heat again and stir for a few more minutes.
With a slotted spoon, gently spoon curds into a colander (with a receptacle underneath to catch the whey).
Place curds into a microwave safe bowl and drain off any accumulating liquid.
Heat bowl of curds for 30 seconds at a time in the microwave, folding and compressing curd after and draining off extra whey. Continue to do so about 4 times, when cheese starts to appear stretchy.
Knead cheese like bread, and stretch. It should stretch easily. If it breaks apart in stretching, heat in 15 second increments until smooth. Knead in salt here.
Reheat if necessary for shaping in 15 second intervals.
Divide into two equal blobs, and shape each into a ball or smaller balls, by squeezing the cheese between your thumb and forefinger.
Store a covered container in cold water.