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ilikegoats
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In a large pot, heat the milk to 30 C / 86 F.
Add the rennet, and stir with a spatula for 1 minute with an up-and-down motion.
Cover, then let rest for 45 minutes.
Cut the curds into 1" blocks with a knife, then stir very gently with a wire whisk to get pieces about ⅒" large.
Let rest for 20 minutes.
Pour into a sieve to drain.
After 5 minutes, collect the whey — you should have about 1 qt.
Gently scrape the sides of the sieve with a spatula to help drain the curds faster.
Wait another 15-20 minutes, then collect the whey again, and scrape the sides again.
Wait 45 more minutes to collect the whey one last time.
Let the cheese rest in the sieve at room temperature for about 8 hours.
Remove the cheese from the sieve, weigh it, and measure 1.5% of that weight in salt.
Sprinkle the salt on both sides, then wrap in plastic film, and refrigerate for at least 2 days.