• Dissolve rennet in warm water and stir into milk mixture. Place the pot in a warm location, such as your oven with pilot light on. Let milk stand until it reaches the consistency of pudding, about 15 to 20 minutes.
• With a knife that reaches to the bottom of the pot, make cuts across the firm milk mixture both lengthwise and widthwise at 1/2" distance, forming a checkerboard pattern.
• Let stand for 5 minutes.
• Then stir curds every 10 minutes for 30 minutes. 
• Let curds rest for 30 minutes more.

In a large saucepan, add 1/3 cup of salt to 5 quarts of water and heat to 170F. Place 1/4 of the curds into a shallow bowl, and ladle 6 cups of hot water over the curds. Let stand until curds melt together, about 2 minutes. Remove with a slotted spoon and with your hands, knead, fold, and stretch the curds like they were taffy, until smooth and elastic. You can dip into the hot water up to 5 times as you work the cheese into a smooth disk. When finished push your thumb into the center and, turning, tuck the outside edges into the depression, forming a ball, then pinch edges together and place in cool water to chill. Make the remaining cheese in the same manner.