Reddit random: Pasteurize your milk (low temperature) , add citric acid to reach about 5.5 pH, heat to 37C, add rennet, cut after 10min in 5cm cubes, wait another 10min then cut in walnut size, wait 15min and strain curds. Spin with 85C salted water (10-40g of salt per liter of water, to taste). Bon appétit