Sterilize all equipment in your dishwasher if you have the setting to do so, otherwise you will need to use a solution of diluted bleach in water. Make sure all equipment is dried with paper towels before you begin.
Add milk to a stainless steel pot. You need to use stainless steel otherwise it throws off the PH and could cause problems with your cheese. Using a double boiler (you can use a separate pot with boiling water underneath the pot you use to warm your milk with). Bring the temperature of the milk up to 85 degrees F and remove from heat.
Remove the milk from the heat and pour it into a plastic container. Allow it to rest for a few minutes. I like to use a rectangular or square plastic Tupperware container that has a lid on it. This keeps out any contaminants that might find their way into the cheese.
Take your mesophilic culture and sprinkle it evenly over the surface of the milk and allow it to sit for 5 minutes to activate. Using a stainless steel or wooden spoon, gently stir the milk to incorporate the culture throughout.
To ensure the right amount of liquid rennet, fill a measuring cup to the 1/2 cup line with cold water. Add 1 drop of liquid rennet, stir, and then add 1/4 cup to the milk. Stir gently.
Place the lid on top of the plastic container, and put the whole container in your oven with the light on for 12 hours. If you don't have a light in your oven that's OK. Keeping it in your oven gives the bacteria a quiet spot to work their magic.
After 12 hours, remove the container from your stove and place a colander lined with cheesecloth (you could even use a clean handkerchief) in your sink. Using a spoon, scoop the curds into the cheesecloth and tie it into a bundle to hang and drain. I like to use the cabinet handle right above my sink so I don't make too much of a mess. Allow the cheese to drain for 8 hours.
Refrigerate the cheese for an hour to firm it up. At this point you can season it and shape it how you like. If you want to make a roll, just wrap it in plastic wrap and roll it using your hands. You can salt to taste. I like to liberally salt the entire outside of my cheese. It will keep up to a week and a half in your refrigerator. Enjoy.