"The primary indication for proper curd development is the observation of clear whey beginning to rise.
|The website suggested to sample the curds and note the new acidity. I did, with a bit of trepidation, but they were good. Definitely not sweet anymore, slightly acidic, and very mild like cottage cheese.|
"If using a very fresh farm milk or a milk that we know forms a good curd (pasteurized at normal time/temperature and below 172F) we can simply ladle the curds directly to the forms for draining."
|The curd looks somewhat unremarkable. Kind of like extra thick greek yogurt.|
|I used this fancy, custom made mold for my curds.|
"The curd now needs to drain and consolidate in the forms for another 24 hours before turning and salting."