First, make the cheese. Warm the milk to 37C (if you don't have a thermometer, dip your finger in. It should feel just warm and no more). Add the rennet and 1tbsp salt and gently stir. The curds and whey should begin to separate. Line the mould with the cheese cloth. With a slotted spoon, drain the liquid from the curds and pack tightly into the mould, salting with every new batch. Fold in the cloth and place a glass or tin on top. Place in the fridge for 24 hours.