Pour 1 gallon of cold milk into the warm pot.
Bring temperature up to 86F
Add 1/2 packet of direct-set thermophilic culture. Let rehydrate 1 minute before stirring.
Stir and let set (covered with heat OFF) for 45 minutes.
Take another gallon of chilled milk, and add 2 tsp. citric acid diluted in 2 TBS. water to this. Stir well.
Add chilled milk to warmed milk. Bring temp back up to 86F
Add 1/2 tsp rennet diluted in 2 TBS. water to the now combined milk.
Stir for only 15 seconds in an up & down motion, then stop the stirring.
Cover the pot and let it sit for 15 minutes.
After 15 minutes, take a long knife and cut the cheese top to bottom and side to side to create cubes.
While the cheese is draining, add 1/3 c. salt to 1 gallon water and bring to 145 degrees.
Divide the cheese in half and dip into the hot water with a cheese ladle.