In a measuring cup or bowl, dissolve citric acid in 1 cup water and set aside.

Dissolve the rennet in 1 cup water and set aside.

Pour the entire gallon of milk into a large pot and heat over medium heat.

Add the citric acid and stir occasionally.

Using a cheesemaking thermometer, heat the milk and citric acid until it reaches 90ºF.

Remove pot from heat and stir in the rennet until the milk begins to separate from the whey.

Use a slotted spoon to spoon the curds into a microwavable bowl and drain off any excess whey.

Microwave for 1 minute. Then, begin to knead the cheese with a spoon or your hands.

If the cheese is a little tough to work with, microwave again for another 30 seconds.

If desired, fold in salt and/or herbs into the cheese.

Continue to knead the cheese until it's smooth. Then, separate into two pieces and form into balls or loaves.

Allow cheese to cool. Then, wrap in plastic wrap and store in the fridge up to 5 days.