Heat milk to 30°C.
Mix curd with equal amounts of milk and add it to milk. Mix it gently for 20 seconds.
Cover and set aside for one hour.
Now add liquid rennet and mix it for 20 seconds in an up and down motion.
Cover and set aside for 5-6 hours.
The whey will be separated from the cheese and it will be set.
With the help of a knife, cut the cheese into 1 1/2" squares. It will be hard to cut. Set aside for 15 minutes so that it lets out more whey.
Now break the cheese with your hand into tiny pieces.
Line a sieve with a cotton cloth and pour the cheese into it. Save 3 cups of whey to make brine.
Tie a knot with the four corners of the cloth and let it hang for 4 hours so that the remaining whey drains.
By the time, add salt to the brine and cover and set aside overnight to develop acidity.
Make holes in a plastic container, place the drained cheese along with the cloth and cover.
Place a weight and let it drain overnight. The more the weight the compact the cheese will be. Make sure that the whey drains onto a plate.
The next day, remove the weight, carefully remove the cheese from the press and cut into slices.
Place the slices in a box, pour the fermented brine so that the cheese immerses into the brine.
Place a piece of butter paper on top to make sure that the cheese stays inside brine.
Cover and refrigerate for a week or two.
Drain water and use the cheese in salads or any other dish.
