2 1/2 rennet tablets, these are used for custard and ice cream and are usually found with pudding and gelatin mixes a brand name is Junket
1 tbsp. warm (90 degrees) water
1/2 gallon whole milk

Dissolve rennet tablets in warm water. Add this to the milk. Heat in a 3 quart saucepan over medium high heat, stirring frequently, about 8 to 10 minutes until the milk coagulates and the whey (liquid) separates. (Do not allow temperature over 210 degrees). Pour into a cheesecloth lined colander. Drain well. When cool enough to handle shape into 3 or 4 balls squeezing out additional liquid from cheese as you shape it. Cool and then place in glass container. Cover with salt water (2 cups water and 1 tablespoon salt). Refrigerate overnight before using. Keeps 3 weeks, change salt water weekly.