Crush or mix the rennet in 1/4 cup of cool distilled water, set aside.
In a heavy pot heat the milk over medium heat until temperature of 90º /32 c. Stir often to avoid scorching.
Add the rennet solution to the warm milk stirring gently and slowly for about 5 seconds. Do not stir too much as this can disturb curd formation. Let the curd sit covered in warm place for 40 minutes, until it forms a thick mass.
Check for a clean break with a spatula and gently lift. It should split a clean line ( not too milky or soft). If not quite firm enough, cover and sit another 10 minutes.
Using spatula cut the curds into 1/4 inch cubes. Heat the curds and whey over low heat for 15 minutes to temperature of 110-115º ( 43-46 degrees), stirring occasionally. The curds and liquid whey will separate.
Ladle the curds into colander to drain with bowl below to collect whey.
Using fingers gently mix in salt to combine.
Transfer the curds to a cheesecloth lined mold with holes or a colander. Place a clean heavy weight on top, such as pie weights or a canning jar filled with water.
Let sit for 4-6 hours to allow moisture to drain.
The cheese is now set and is ready to eat or refrigerate and store for up to 2 weeks.