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Step 9Cooking the curds
Warm until 38C and stir the curd to help it release the whey. The stirring must be gentle and slow, do not do it fast because you can destroy the curds.
When you reach the temperature, turn off the stove and continue stirring for 5 minutes more, then let the curds sit for a few minutes.
Now we are going to retire the whey from the curds. You can try to decant it but if you have not practice, you can loose a lot of curd in this process, so is best to retire the whey using a spoon. Retire up to 2/3 of the whey. (Keep the whey; we are going to use it later)
When you reach the temperature, turn off the stove and continue stirring for 5 minutes more, then let the curds sit for a few minutes.
Now we are going to retire the whey from the curds. You can try to decant it but if you have not practice, you can loose a lot of curd in this process, so is best to retire the whey using a spoon. Retire up to 2/3 of the whey. (Keep the whey; we are going to use it later)
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