Other required items
4 women's knee high socks (This works better than cheesecloth and we found it for $1 at the Dollar Store)
spoon or fork
large slotted spoon
Dissolve rennet in a cup of warm water. Stir the rennet/water mixture with a spoon or fork.
Let sit for about 1 hour. You will notice it will start to become firm. Check to make sure that the cheese has a "clean break", which means that when you dip your finger in, your finger comes out clean.
Cut the cheese in a grid pattern with a knife. Make sure that you cut all the way through the cheese to the bottom of the pot. Let sit for another hour.
Warm up the mixture over very low heat. The mixture should now look soupy.
Take one of the knee highs and spread it over a medium sized colander.
Using the slotted spoon, spoon 1/4 of the mixture into the sock in the colander and let the whey drain out. Hang it above the sink to drain. Repeat with the other three socks. Let them drain for a couple hours.
Tie the cheese balls in the socks together. Twist them to squeeze any remaining whey out.
Let them sit in salted (1 Tablespoon), ice water for 12 hours. The water should have enough salt to taste good.
Remove the cheese balls from the water and let sit to drain for 30 min - 1 hour. Unwrap the cheese from the socks and it should cut nicely and have a nice rich flavor.