Pour your milk into a pot and turn and slowly heat to 95F on medium heat.

Dissolve calcium chloride in ¼ cup of water. Then, dissolve rennet in another ¼ cup of water.

Once the milk has reached 95 degrees fahrenheit, turn the stove off.

Add the calcium chloride and water mix to the heated milk and stir it until fully distributed.

Next, add the rennet and water mix to the heated milk and stir it until fully incorporated.

Cover the pot and let it rest until it curdles. This should take about 30-40 minutes. Do not mix the milk mixture as it sits.

Once the curd has floated to the top, use a serrated knife to cut the curds into 1¼” squares and let it sit for 10 minutes more so the curds can heal.

Ladle the curds into a colander lined with a cheesecloth; lightly salt, taking care to mix the salt in as the whey drains out. This is not a salty cheese so make sure not to over salt.

Once the curds are dry add the epazote to the curds. Put the curds and epazote into a cheese mold if you have one. If you don't wrap the curds in the cloth and hang them or leave them in a colander. Leave the curds in the mold for a few hours until it's drained. You do not want the cheese to be too dry.

Once the cheese is ready wrap in parchment or cheese paper and put it in a container in your fridge. The cheese should last 2-5 days.