1 qt. skim milk
1 rennet tablet
1 tbsp. water
Salt

Heat milk to just 100 degrees. Crush rennet tablet in the 1 tablespoon water until dissolved and add to the warm milk. Pour the mass that forms onto the center of a large dish towel that is draped over a colander. Bring the corners of the towel together to make a bag. Let drain until the mass is fairly dry. Discard the whey, line an 8 inch round cake pan with foil. Pat the curd into a cake about 5 inches in diameter and center it in pan. Bake at 550 degrees for 10 minutes. Remove from oven and press the cheese into a firmer mass, again draining off the whey, let cool. Sprinkle with salt. Makes about 1/4 pound.