DIY Mosarella Cheese 1 gal. of milk with a bit of citric acid, lipase, and calcium chloride. Slowly heating over medium heat to 88F. Then add rennet and continue heating to 105 F. Turn off heat. Sit for 20 mins. Remove the cheese curds, and lightly smash them to squeeze them as much whey out of them as possible. Microwave for 60 secs. and repeat smashing. Add salt. Microwave again 'till reaches 140-150°F. Knead the hot cheese with a spoon. Continue until you have a soft mozzarella ball.