After heating the curds to a little over a 100 and holding them there for 45 mins, we strained the curds.
After 45 mins of hanging there, we unwrapped them.
Broke them up and salted them.
Then it was into the press made from cut up tupperware and a c clamp. Dan the roomie couldn't take the long hours. He's never going to make it as a Fromagist.
The next day while drying, this miserable bitch got on my counter and snaked one of the rounds. Damn her eyes...
Now I just have the one round left, and it's drying nicely. I had a tough time getting the cheese cloth off without breaking curd again. I need to not mess around and get a regular mold.