Place the pot of milk on the stove over medium heat. It is important that you heat the milk slowly. Slowly pour in the citric acid and mild lipase powder while you gently stir. Heat slowly until the milk reaches 88 °F. Stir every few minutes to prevent scorching the milk on the bottom of the pot. You will begin to see the curd develop.
Once the milk reaches 88 °F stir in the rennet and water mixture. Continue stirring every few minutes until the milk reaches 105 °F.
Remove from the heat and let the milk set, covered, for 20 minutes at 105 °F. Curd will now be fully separated.
Use a slotted spoon or strainer to transfer the curd to a microwave safe dish. If the curd is too soft to transfer, let the milk sit a few more minutes. Pour off as much of the whey as you can. Gently press the curds together with the spoon and force more whey out of them. Squeeze out and drain as much whey as possible.
After removing as much whey as possible put the bowl back for another 30 seconds.
Stretching the Cheese
Knead the cheese again until it sticks to the spoon and pulls away from the bowl.
When the cheese begins to stretch like taffy, it is almost done. You can have some fun now by pulling and stretching the cheese until it is completely cooled. This is an important step. Stretching will make the cheese firm and stringy. If you prefer a softer texture don't stretch as much.
Place the cheese in an air tight container or wrap in plastic wrap and refrigerate. Use this cheese within one week or store it in the freezer for up to one month. If your cheese is too soft to shred for pizza, place it in the freezer then shred and use it partly frozen.