Stir in rennet at 90 degrees, stir for 30 seconds. Continue to let warm up to 105 degrees. Remove from heat and let sit for 5 minutes.
Using a slotted spoon, transfer the curds to a strainer, adding the salt as you spoon the curds.
Pressing down on the curds with the back of a spoon, strain out the whey.
Remove half of the curds and set aside in a bow. Place the strainer with the other half of the curds in the pot of hot water ( use gloves at this point). Reach into the strainer and start stretching the warm curds and form them into a ball. You can form into small balls or sticks. (We will practice this in class)
Serve right away or store in fridge with water, whey and some salt.
Place in a bowl with cold water and some when.