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Heat 2 gallons of milk to 90–100°F, then stir in 3 tbsp plain yogurt. Let it sit off the heat for 10 minutes.
Crush 3 rennet tablets and dilute with a splash of bottled water (no tap water!).
Add the rennet to the milk and let it sit for 30–40 minutes to form curds.
Scoop out the curds and gently squeeze out the whey (save it for other recipes!).
Mix in salt, then press the cheese in a mold or container to shape and remove extra whey.
Press each side for about 6 hours, or until smooth and solid.
Let air dry for about 2-5 days flipping the cheese on both sides to make sure it dries evenly.