Mexican Cheese - grandma's recipe

My grandmother is known for her cheese in her part of Guadalajara. My grandfather has stated that he has never had any cheese better than my grandmothers. =) So when my Nina was visiting a few weeks back we stayed up and made Mexican cheese, Panela, and Requeson. Here is the recipe for the Mexican cheese and I'll add the others as soon as I get pictures.

Basic recipe: For 1 gallon of milk you'll need 2 Tbsp of cold water and a rennet tablet.

1. Heat milk to 110 degrees F
2. Dissolve one tablet in 2Tbsp of cold water
3. Stir dissolved tablet into warm milk
4. Let milk sit until you achieve a clean break (when you can tell that the milk has turned into a large chunk of proto cheese)
5. With a knife/large spoon cut curds into large pieces (about 1 or 2 inch chunks) to allow the whey and curds to separate
6. Place a plate on top of your curds to help draw out the whey
7. Pour whey into another container to make Requeson
8. Continue drawing out whey by pressing down on your curds until most of the whey is out
9. While holding the curds with your hands pour out the remaining whey into your container
10. Now you can make Panela (future post)

11. Put the remaining curds through a hand cranked mill adding a little salt as you put additional curds in
 

12. Once done place in a bowl and mash the ground curds with your hands until they are all well blended

13. Shape into rounds and eat or refrigerate