1. Get raw milk. This right unpasteurized. Frequently available in natural food stores. Sometimes pasteurized milk works but the producers now use excessive heat to make the milk last longer and the heat seriously screws up the proteins. Organic milk never works since it is almost always "ultra pasteurized" with high heat and pressure. When you stretch the moz, it gets heated to about 180 which should kill any bacteria (161 degrees for 15 seconds is adequate)

2. Stir in 2 tsp citric acid to 1 gal milk

3. Heat the milk to 90F and stir in the 1/4 tablet of rennet (dissolved in water) or 1/4 tsp renn

4. Let milk set for about 20 minutes so the curd will form. Then cut into large pieces

5. Transfer to a colander and gently fold it to release the whey

6. Split the curd into 3 pieces. Put a piece in a bowl with 1 tbs salt. Tear the curd into walnut size pieces.

7. Heat a pot of water to just under boiling, or about 180 degrees. Ladle about 2 cups of water onto the curds and let it sit for about 30 secs. This will start to bring the curds up to temp. The idea is to get the curds up to temperature but not so hot that they are too thin to pick up and stretch. Gently push the curds with a wooden spoon as they start to melt in order to get one solid mass. Cooling will occur and you will have to add water to keep the temp up. If you can hold a finger in the water without discomfort it isn't hot enough. curds at the the right temp are unpleasant to hold. After pushing the curds together, start lifting with a wooden spoon, you want to get most of the lumps out before you ball it. Once ready, you can wrap the moz into a ball and drop it into cold water.

here is a video from Caputo Brothers that shows how to do it

Put the warm moz into ice water to firm it up then cut it and serve