Crush rennet tablet, mix in 1/8-1/4 cup water and stir til dissolved. Add to milk and stir thoroughly. Cover and let stand overnight at room temperature or til set.
Remove lid and with a knife, cut into 1/2 inch squares.
With very clean hands, lift the squares from the bottom of the pan. Line a strainer with 2-3 layers of cheesecloth and add squares. Let stand over another pot and drain for 2-4 hours til the whey has drained (reserve the whey if storing in brine).
Turn cheese into a bowl, sprinkle with salt and toss gently to mix. Press into a mold or bowl, cover with a clean cloth and weigh down the top. Let stand overnight. Serve as is or store in a brine.