In a large pot, heat the milk to 86 degrees Fahrenheit.
Stir in the calcium chloride until it is completely dissolved.
Next, add the liquid rennet and stir gently for one minute.
Let the mixture sit for 45 minutes to an hour, or until it has formed a solid curd.
Once the curd has formed, use a knife to cut it into small cubes.
Stir the curd gently for 10 minutes, then allow it to settle for 5 minutes.
Pour off the whey, then transfer the curd to a cheesecloth-lined colander.
Tie the cheesecloth around the curd and hang it over a bowl to drain for 6-8 hours.
After the cheese has drained, remove it from the cheesecloth and sprinkle it with the cheese salt.
Place the cheese in a container and refrigerate it for at least 2 days before using.