Scoop the cream off your milk (it will separate anyway and waste the cream).  You can save the cream to make homemade butter!

Pour the milk into your 8-quart stock pot.  You could use a larger one if you want and will definitely need to if you want to do more than one gallon at a time.

In a small bowl or cup, mix 2 tbsp. filtered water and 1 tsp. citric acid before adding the mixture to the pot of milk and stirring gently to combine.

Place a lid on the pot and lower the heat (to low).

Leave it for 15 - 20 minutes until warm.  I know it's ready to remove from the heat when it feels slightly warm to the finger.

In a small bowl or cup, mix the rennet with the remaining 2 tbsp. water and add the mixture to the pot.

Stir the contents of the pot before covering.  Leave for 15 - 20 minutes until the milk solidifies into cheese and whey.

Using a long knife, slice the cheese into cubes and let them sit for another few minutes (until it fully separates).  It is normal for the greenish whey to pool onto the cheese.

Line a colander with cheesecloth and place a bowl underneath the colander to save the whey before pouring the cheese into the colander.

Gather the edges of the cheesecloth together and use a rubber band to close it.

Hang the cheesecloth somehow to dry for at least 8 hours.   If you can't hang it somewhere, just let it sit in the colander with the bowl underneath to catch all the whey.

Cut the cheese into cubes, pour the whey back into your stock pot, and heat it over medium-high heat until it's steaming (around 180ºF).  Add your salt and stir to dissolve.

Add the cheese cubes to the steaming whey and stir them around until they melt.

Grab a second stirring utensil and continue to stir and stretch them as they melt.  This stretching is what makes it mozzarella!  It will turn shiny as you do this, too.  Keep using both spoons to stretch and wind the cheese, dipping it back into the boiling whey if it cools too much.  Ensure all the cubes are completely melted so you don't have lumpy, weird cheese.

Once shiny and stretched, form it into a ball and place it into a glass container with some water surrounding it.  Ensure the water covers the top of the ball so it doesn't dry out.