Simple Mozzerella

2 gallons raw milk
1/2 tsp  liquid rennet dissolved in a scant 1/2 C cool water

1. Heat milk to 88F.

2. Add 1/2 tsp rennet mixed with 5 tsp cool water.

3. Heat to 105F.  Take off heat. Let sit covered for 20 minutes.

4. Drain of the way, by using a large spoon to press the uncut curd.  (This method is preferred to breaking up the curd or using using a colander and letting it sit.  It results in a more moist cheese.)