Part 5/8:
Once the curds have coagulated adequately, they should be cut into small, lentil-sized pieces using a balloon whisk. It's important to ensure that no large curds remain, as they would absorb too much whey and impact the cheese's final texture.
After cutting, the curds need to be stirred and heated up incrementally to 51 degrees Celsius (124 degrees Fahrenheit) over the course of an hour to shrink the curds further. Continuous stirring during this time is crucial, providing an excellent opportunity to combine cheesemaking with music or even a relaxed glass of wine.