Heat the milk until it reaches 36 C or 97 F
Mix the calcium chloride with a bit of water (1/4 or 1/8 cup of water) and add to the milk
Add the starter culture to the milk
Stir for 2 minutes
Let it sit for 45 minutes (keep the temperature with slow heat for ~2 minutes every ~15 minutes)
Mix the rennet with a bit of water (1/4 or 1/8 cup of water) and add to the milk
Stir for 2 minutes
Let it sit for 45 minutes (keep the temperature with slow heat for ~2 minutes every ~15 minutes)
Use a knife to cut the curd into squares of 1/2 inches
Slowly stir for 15 minutes. The curds will clump together. Cut them back into squares of 1/2 inches while stirring. Keep the temperature of the whey at 36 C or 97 F the whole time.
Remove the pot from the stove and use a slotted spoon to transfer the curd to a colander lined with a cheesecloth (the thinner the better)
Let the curd drain the excess of whey for 30m
Transfer the curd to a bowl and knead together with the salt
Now transfer the curd back to a cheescloth and into a mold / press
Press with 4-8 pounds of weight for 1 hour
Extract the cheese from the mold and refrigerate
