Here's the "easy" recipe! :)
2 gallons milk (2% is best)
2-1/2 tsp. citric acid powder
1/4 cup cool water
1/2 teaspoon liquid rennet (or check the strength; mine only requires 1/4 tsp)
1/4 cup water
1/2 cup kosher salt
1 gallon water
Dissolve the citric acid in water, then add to milk in stainless steel or enamel pot. Mix for 2 minutes, until dissolved.
Heat the milk to 88 degrees, then turn off the heat. Dilute the rennet in the water, then mix into the milk. Stir for a few seconds, then let it sit for 15 minutes while the curds develop.
Cut the curd into 1/2-inch cubes. Cut straight down in 1/2-inch rows, then make cuts perpendicular. Last, make cuts at a deep angle to (sort of) cube the curds. Let them rest for 5 minutes. Put heat on low (2?) and slowly heat to 108 over a period of 15 minutes or so while gently stirring the curds. Turn off the heat and gently stir for another 20 minutes.
Remove the curds from the whey (using slotted spoon or colander). Lay curds in a bowl. Mix up kosher salt and water and heat to 170. Cover the curds with the water (you'll have more salt water than you need). Gently stretch the curds up the side of the bowl, using the back of a spoon. They'll start to get more stringy then shiny. Turn the curds out onto a board and gently knead it. You can then put the cheese into a mold, or braid it. It will harden as it cools. It should yield 1-1/2 to 2 pounds of cheese. YUM!