Easy Homemade Mozzarella

Leftover milk? -No problem
Milk on the verge of sell by date? - No Problem
Here is an easy recipe on how to make quick and easy
MOZZARELLA.
You will need:

1 gallon of milk (NOT ultra pasteurized)

1 1/2 tsp Citric Acid (1.5 tsp)
added to
1 cup water (unchlorinated)

1/4 tsp Liquid rennet (or 1/4 tablet rennet)
added to
1/4 cup water(unchlorinated)

Salt

Optional : DRIED (as fresh could spoil the cheese by adding moisture:
herbs & spices
Garlic powder
Dill

Directions:
Heat milk gently in large pot
Add the Citric Acid to the 1 cup water and pour into (still cold) milk

Bring temperature to between 90F and 95F
Add the Rennet to the 1/4 cup water and pour into milk
- stir gently or up/down motion of slotted spoon

Bring temperature to 105F

Take off heat
Let sit for 5 min

Cut the curds (optional)

Pour the pot of curds & whey through a colander atop of a large pot
to strain whey from curds.
Knead curds to get more whey out.

Place curds in microwave for 30 seconds at a time
Knead and pull curds until soft and shiny
(may need to place them into the microwave for 5-10seconds in between)
When shiny, add DRY ingrediencies, as fresh will add moisture, may start to spoil the cheese.
Leave out or refrigerate overnight
!! CHEESE !!

Bonus:
Make RICOTTA from the leftover whey:
In a large pot, add the whey and a splash of lemon juice
Bring the whey to a boil, remove from heat
Pour through a cheesecloth into a strainer atop of a large pot
Let it drain overnight.
Next day:
Remove ricotta from cloth.
Use as is or add your favorite flavors
Remove the Ricotta
after a while -