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Heat the milk until warm — you should be able to dip your finger in and feel warmth, but not heat. Too hot will kill the rennet.
Remove from heat.
Add the rennet and stir gently.
Cover and let rest for 40 minutes to 1 hour, until fully set.
Cut the curd into cubes to release the whey.
Add the salt and mix gently.
Return to low heat just until warm again (same finger test).
Drain the whey through a sieve.
Transfer to a perforated mould.
Press firmly and place a weight on top (same size as the mould for better shape).
Refrigerate for 24 hours.
Next day, grill on skewers, serve with cuscuz and carne seca, or enjoy plain.