It will be slightly turbid, but there are no remaining pieces on the bottom of the glass. Add the dissolved rennet into the 65 F inoculated milk. Stir to blend thoroughly. Cover and let sit undisturbed at 60-65 F overnight. The next AM, a soft curd should have formed.
Some recipes call for stirring the soft curd.
I suspect this would make the separation of curds and whey more difficult. Ladle curd into a clean sterile handkerchief suspended in large strainer or stainless steel colander. Pour the remaining whey through the cloth. If the cloth becomes clogged, lift the cloth back and forth or scrape the forming cheese away from the cloth. Hang the curd in a cool place to allow the whey to drip out.