Heat milk to 72°F over low heat, stirring frequently.
Add the starter, stirring it in well with your cheese spoon.
Add the diluted rennet, pouring it in through the holes of your cheese spoon and into the milk. Stir the rennet in well for 1 full minute, using an up-an-down motion.
Cover and let the milk set undisturbed at room temperature for 14 to 18 hours, or overnight, or until coagulated. Cut the curd into 1/2-inch cubes then allow the curd to rest for 10 minutes.
Gradually begin heating the curds and whey by only 3 degrees every 5 minutes until the temperature has reached 90°F. Then, increase the temperature by only 1 degree every minute until the temperature reaches 102°F. Cook the curds at this temperature for half an hour, until they are firm. Stir sparingly during this cooking time.
Allow the curds settle undisturbed for 5 minutes at 102°F, then pour off the whey. Line a colander with clean cheesecloth and pour the curds into it. Let them drain in the colander for several minutes.
Rinse the bag of curds in a bowl of very cold water to cool them, then allow them to drain again for several more minutes.
Pour the drained curds into a bowl and mill them a bit with your hands to break up any clumps or matted bunches. Salt them, and you can add a tablespoon or so of cream if you want a creamier texture.
Will store in a refrigerator for up to 2 weeks if kept tightly covered.