Settle curds under whey. Gather curds under the whey by pressing the curds so that they knit together into a cake and drain off the whey. After draining, the curd is broken up with a “thornbush” (special tool, use your imagination) or by hand and then stirred for 15-35 min. to release the whey. At the end of this period the curd is wrinkled and shrunken looking. The curd is then put into the forms lined with cheesecloth and pressed overnight.