Hi, i make this often, it is from a greek recipe book my mother gace me years ago
Ingredients: 10 cups whole milk (not homogenised)
3 teaspoons non iodised salt
2 rennet tablets or 2 teaspoons of rennet
1 tablespoon cold boiled water
Heat milk in a heavy pan till lukewarm, stir in salt and remove from heat. crush rennet tablets in a small bowl, add cold (boiled) water and stir till dissolved OR 2 teaspoons liquid rennet mixed with the water. Slowly pour rennet liquid into milk, stiiring gently, cover pan with lid and leave at side of stove, undisturbed for 30 minutes.
when set, break up curds by stirring with a whisk or spoon, then let curds settle for about 5 minutes.Line a colander with a double layer of muslin or cheesecloth or, use a large cotton teatowel. Ladle curds into this, collect whey in a bowl if required. (see end of recipe)
Let curd drain for a while, then scrape down cheese on sides of cloth and tie ends of cloth together.
Let drain for another 6 hours at room temperature, then suspend from a shelf in the fridge if using a tea towel or muslin , or set up your cheese mold with a pan underneath to catch the drained liquid. Leave for another 12 hours to drain thoroughly.
Turn cheese out of cheese mold or cloth and store in a sealed container in fridge, it will keep for around 4-5 days.