I order all of my cheese cultures and supplies from The Cheesemaker but you can also get convenient starter kits from Urban Cheesecraft.
Sprinkle the culture over the surface of the milk and let stand for about 5 minutes. Using a slotted spoon and a gentle up-down motion, mix the culture into the milk.
Dilute the rennet in 1 tablespoon of cool water. Add to the milk and combine using the same up-down motion. Cover the pot and let rest at room temperature for 24 hours.
After 24 hours the milk will have formed a large disk of curd that is floating on top of the whey.
Using a slotted spoon, transfer the curd to a draining bog or to a cheesecloth lined colander. Let the curd drain for 6 to 7 hours.
Remove the cheese from the bag and place into a bowl. Weight the cheese and add 1% of the weight in the cheese in salt. For example, the cheese should weigh approximately 2 pounds or 900 grams, therefore you would add 9 grams of salt. If the cheese is to be eaten immediately, simply add salt to taste.
The cheese can be stored in the refrigerator for up to two weeks.