Heat 1 gallon of milk to 90°F to 95°F
Add mesophilic starter culture and let sit for 30 minutes
Add calcium chloride if using pasteurized milk
Add rennet and let the milk set until a clean break forms
Cut the curd into small cubes
Let the curds rest for 5 to 10 minutes
Slowly heat the curds to 102°F to 104°F while stirring gently
Hold the curds at that temperature until they become firm and springy
Drain off the whey
Salt the curds
Let the curds rest for 30 minutes to 1 hour
Serve fresh or refrigerate